Beef Mechado Pro Max
Beef Mechado Pro Max
Ingredients
For the Marinade
- 1 kg beef, with fat, cut into large cubes
- 1/4 cup soy sauce
- 6-8 pcs kalamansi juice
- 1 tablespoon black pepper
For the Sauce
- 1 onions, chopped
- 4-5 cloves garlic, minced
- 10 pcs ripe tomatoes, chopped
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 bell peppers, sliced
- 3 tablespoons tomato paste
- 3 pcs bay leaves
- 2 cups water
- 2 tablespoons brown sugar
- 1 tablespoon pickle relish
- 2 tablespoons cooking oil, as needed for searing and sautéing
Instructions
- 1
In a large bowl, combine the cubed beef, soy sauce, kalamansi juice, and black pepper. Mix thoroughly with your hands to ensure the beef is well coated.
⏱️ 5 min
- 2
Cover the bowl and let the beef marinate in the refrigerator for at least 1 hour. For best results, marinate for 2-4 hours or overnight.
⏱️ 60 min
- 3
While the beef is marinating, prepare the vegetables: chop the onions, mince the garlic, chop the ripe tomatoes, peel and cube the potatoes, peel and slice the carrots, and slice the bell peppers.
⏱️ 15 min
- 4
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Once hot, add the marinated beef (reserve the leftover marinade) and sear until browned on all sides. Do this in batches if necessary to avoid overcrowding the pot.
⏱️ 10 min
- 5
Remove the seared beef from the pot and set aside on a plate.
⏱️ 1 min
- 6
In the same pot, add a little more oil if needed, then add the chopped onions and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 7
Add the minced garlic to the pot and continue to sauté for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 8
Stir in the chopped ripe tomatoes and cook until they start to break down and release their juices, about 5-7 minutes.
⏱️ 7 min
- 9
Add the tomato paste and stir well, cooking for 2-3 minutes to deepen its flavor.
⏱️ 3 min
- 10
Add the bay leaves, pour in the water, and stir in the brown sugar and pickle relish. Finally, add the reserved leftover marinade to the pot and stir to combine all ingredients.
⏱️ 3 min
- 11
Return the seared beef to the pot with the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 1 to 1 1/2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min
- 12
Once the beef is tender, add the cubed potatoes and sliced carrots to the pot. Stir gently to combine.
⏱️ 2 min
- 13
Cover the pot again and continue to simmer for another 15-20 minutes, or until the potatoes and carrots are tender.
⏱️ 20 min
- 14
Add the sliced bell peppers to the pot and cook for an additional 5-7 minutes, or until the bell peppers are tender-crisp.
⏱️ 7 min
- 15
Taste and adjust seasoning if necessary. Remove the bay leaves before serving. Serve the Beef Mechado hot with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Mechado Pro Max
For the Marinade
- 1 kg beef, with fat, cut into large cubes
- 1/4 cup soy sauce
- 6-8 pcs kalamansi juice
- 1 tablespoon black pepper
For the Sauce
- 1 onions, chopped
- 4-5 cloves garlic, minced
- 10 pcs ripe tomatoes, chopped
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 bell peppers, sliced
- 3 tablespoons tomato paste
- 3 pcs bay leaves
- 2 cups water
- 2 tablespoons brown sugar
- 1 tablespoon pickle relish
- 2 tablespoons cooking oil, as needed for searing and sautéing
Instructions
- 1
In a large bowl, combine the cubed beef, soy sauce, kalamansi juice, and black pepper. Mix thoroughly with your hands to ensure the beef is well coated.
⏱️ 5 min - 2
Cover the bowl and let the beef marinate in the refrigerator for at least 1 hour. For best results, marinate for 2-4 hours or overnight.
⏱️ 60 min - 3
While the beef is marinating, prepare the vegetables: chop the onions, mince the garlic, chop the ripe tomatoes, peel and cube the potatoes, peel and slice the carrots, and slice the bell peppers.
⏱️ 15 min - 4
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Once hot, add the marinated beef (reserve the leftover marinade) and sear until browned on all sides. Do this in batches if necessary to avoid overcrowding the pot.
⏱️ 10 min - 5
Remove the seared beef from the pot and set aside on a plate.
⏱️ 1 min - 6
In the same pot, add a little more oil if needed, then add the chopped onions and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 7
Add the minced garlic to the pot and continue to sauté for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 8
Stir in the chopped ripe tomatoes and cook until they start to break down and release their juices, about 5-7 minutes.
⏱️ 7 min - 9
Add the tomato paste and stir well, cooking for 2-3 minutes to deepen its flavor.
⏱️ 3 min - 10
Add the bay leaves, pour in the water, and stir in the brown sugar and pickle relish. Finally, add the reserved leftover marinade to the pot and stir to combine all ingredients.
⏱️ 3 min - 11
Return the seared beef to the pot with the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 1 to 1 1/2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min - 12
Once the beef is tender, add the cubed potatoes and sliced carrots to the pot. Stir gently to combine.
⏱️ 2 min - 13
Cover the pot again and continue to simmer for another 15-20 minutes, or until the potatoes and carrots are tender.
⏱️ 20 min - 14
Add the sliced bell peppers to the pot and cook for an additional 5-7 minutes, or until the bell peppers are tender-crisp.
⏱️ 7 min - 15
Taste and adjust seasoning if necessary. Remove the bay leaves before serving. Serve the Beef Mechado hot with steamed rice.
⏱️ 2 min