Beef Mechado Recipe

The presence of marbling in beef usually determines the quality of the meat. The more marbling it contains, the better the cut is. The intramuscular fat which are visible as white flecks embedded within the muscle fibers help the meat retain its juiciness and tenderness. As we all know from our adobos and crispy patas, the fatter the food , the tastier. In beef mechado, this culinary fact is applied via an ingenious technique of inserting “wicks” of pork fat into cheaper and leaner cuts of beef. As the larded beef pieces are cooked, the threaded strips of fat melt into the meat, keeping them moist and flavorful.

In this Filipino-style beef, the addition of lemon juice and soy sauce imparts Asian flavors and chunks of carrots, potatoes and bell peppers completes the fabulous dish. Enjoy beef mechado for dinner tonight and please don’t forget to leave a feedback.

Beef Mechado

Prep time: 20 mins

Total time: 20 mins

Yield: 4 to 6 Servings

Ingredients

• 2 pounds beef stew meat, cut into 2-inch cubes
• ½ pound pork fat, cut into thin strips
• 2 medium potatoes, peeled and quartered
• 2 medium carrots, peeled and cut into 2-inch cubes
• 1 small green bell pepper, seeded and cut into cubes
• 1 small red bell pepper, seeded and cut into cubes
• 1 onion, peeled and chopped
• 5 cloves garlic, peeled and minced
• 1 cup tomato sauce
• juice of 1 lemon
• ¼ cup soy sauce
• 2 bay leaves
• 2 cups water
• ¼ cup oil
• salt and pepper to taste

Instructions

1. Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
2. In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
3. Remove oil from pot except about 2 tablespoons. Add onions and garlic and cook until limp. Add beef and cook, stirring occasionally, until lightly browned.
4. Add lemon juice and soy sauce and continue to cook for about 2 to 3 minutes. Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top. Add bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in ½ cup increments as needed.
5. Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp. Season with salt and pepper to taste. Serve hot.