Beef Mechado

submitted by philpot
from Philippines

Cooking time: 1 hour

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

Cut an incision on the beef chunks and insert a pork strip in the middle
(mitsa) 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 Add the vinegar and let boil for a minute or
two Add the potatoes, onions, carrot, and bell pepper Let simmer until
potatoes and carrots are cooked - occasionally stir to thicken sauce
Serve hot with white rice

Notes:
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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