Thursday, July 12, 2012

Beef Mechado

  • 1 kilo of beef cut into chunks
  • 1/8 kilo of pork fat cut into strips
  • 4 onions, peeled and quartered
  • 5 medium potatoes, quartered (optional: fried)
  • 1 medium sized carrot, sliced in 1/2" sections
  • 2 red bell pepper, sliced
  • 2 cups beef stock or 2 bouillon cubes dissolved in water
  • 3 bay leaves (laurel leaves)
  • 1/4 -cup vinegar
  • 2 cups tomato sauce or 1/2 cup tomato paste
  • 1 cup soy sauce
  • salt & pepper to taste
  1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa).
  2. In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender.
  3. Add the vinegar and let boil for a minute or two.
  4. Add the potatoes, onions, carrot, and bell pepper.
  5. Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
  6. Serve hot with white rice.
Beef Mechado Cooking Tips:
  • Pressure cook the beef with the beef stock for faster cooking time.
  • Fry the potatoes before adding to the casserole.
  • Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

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