WATCH: How to Make Beef Mechado
This beef dish is slow-cooked and simmered until the beef chunks are tenderized. The soy sauce, beef stock, and tomato sauce give it a rich sauce while the veggies provide texture and flavor to this easy Filipino favorite.
Prep time 15 minutes
Cooking time 1 hour 20 minutes
3 tablespoons cooking oil
1/2 kilo red onion, chopped
4 cloves garlic, mined
1 kilo beef, (use brisket), cut into large chunks
2 cups tomato sauce
1/2 cup soy sauce
2 cups beef stock
3 potatoes, quartered
1 carrot, cut into 1-inch chunks
1 green bell pepper, sliced
1 red bell pepper, sliced
salt, to taste
Heat cooking oil in a pot then sauté the onion and garlic.
Add the beef and sauté until lightly browned.
Pour in the tomato sauce, soy sauce, beef stock and let it boil for a few minutes.
Cover and continue to simmer everything over low heat until the beef is tender, approximately 1 hour. Check the pot from time to time if you need to add more stock or water.
Once the beef is tender, add in the potatoes, carrots, and cook for about 10 minutes.
Add the bell pepper and cook for about 5 minutes just before serving.