Beef Mechado
Beef Mechado
Ingredients
- 1 kilo beef brisket, sliced into large chunks
- 1/2 cup soy sauce
- 1/4 cup calamansi, juice
- 1 teaspoon black pepper
- 1 head garlic, minced
- 1 piece onion, sliced
- 1/2 cup tomato paste
- 2 pieces bay leaf
- 2 cups water
- 2 pieces potato, large, quartered
- 2 pieces carrot, large, quartered
- 1 piece bell pepper, sliced
- 1/2 cup green peas
- salt, to taste
- sugar, to taste
- 2 tablespoons cooking oil
Instructions
- 1
Place the 1 kilo beef brisket (sliced into large chunks) in a bowl. Add 1/2 cup soy sauce, 1/4 cup calamansi juice, and 1 teaspoon black pepper. Mix all ingredients well until the beef is coated. Marinate the beef for at least 30 minutes.
⏱️ 5 min
- 2
Heat 2 tablespoons of cooking oil in a pan. Once hot, sear the marinated beef chunks until they are browned on all sides. Remove the seared beef from the pan and set it aside.
⏱️ 10 min
- 3
In the same pan, add the 1 head of minced garlic and sauté until fragrant. Then, add the 1 piece of sliced onion and sauté until it becomes translucent.
⏱️ 5 min
- 4
Stir in 1/2 cup of tomato paste and cook for 1 minute, mixing it well with the aromatics. Add 2 pieces of bay leaf to the mixture.
⏱️ 2 min
- 5
Return the seared beef back into the pan. Pour in the leftover marinade from the bowl. Add 2 cups of water. Bring the mixture to a boil.
⏱️ 5 min
- 6
Once boiling, lower the heat, cover the pan, and simmer for 1 hour or until the beef becomes tender.
⏱️ 60 min
- 7
After simmering, add the 2 large quartered potatoes and 2 large quartered carrots to the pan. Cover and cook for another 10 minutes.
⏱️ 10 min
- 8
Add the 1 sliced bell pepper and 1/2 cup of green peas. Season the dish with salt to taste and sugar to taste. Mix all ingredients well and cook for an additional 5 minutes.
⏱️ 5 min
- 9
The Beef Mechado is now ready to be served.
Kitchen Tools
Nutrition Facts (per serving)
Beef Mechado
- 1 kilo beef brisket, sliced into large chunks
- 1/2 cup soy sauce
- 1/4 cup calamansi, juice
- 1 teaspoon black pepper
- 1 head garlic, minced
- 1 piece onion, sliced
- 1/2 cup tomato paste
- 2 pieces bay leaf
- 2 cups water
- 2 pieces potato, large, quartered
- 2 pieces carrot, large, quartered
- 1 piece bell pepper, sliced
- 1/2 cup green peas
- salt, to taste
- sugar, to taste
- 2 tablespoons cooking oil
Instructions
- 1
Place the 1 kilo beef brisket (sliced into large chunks) in a bowl. Add 1/2 cup soy sauce, 1/4 cup calamansi juice, and 1 teaspoon black pepper. Mix all ingredients well until the beef is coated. Marinate the beef for at least 30 minutes.
⏱️ 5 min - 2
Heat 2 tablespoons of cooking oil in a pan. Once hot, sear the marinated beef chunks until they are browned on all sides. Remove the seared beef from the pan and set it aside.
⏱️ 10 min - 3
In the same pan, add the 1 head of minced garlic and sauté until fragrant. Then, add the 1 piece of sliced onion and sauté until it becomes translucent.
⏱️ 5 min - 4
Stir in 1/2 cup of tomato paste and cook for 1 minute, mixing it well with the aromatics. Add 2 pieces of bay leaf to the mixture.
⏱️ 2 min - 5
Return the seared beef back into the pan. Pour in the leftover marinade from the bowl. Add 2 cups of water. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, lower the heat, cover the pan, and simmer for 1 hour or until the beef becomes tender.
⏱️ 60 min - 7
After simmering, add the 2 large quartered potatoes and 2 large quartered carrots to the pan. Cover and cook for another 10 minutes.
⏱️ 10 min - 8
Add the 1 sliced bell pepper and 1/2 cup of green peas. Season the dish with salt to taste and sugar to taste. Mix all ingredients well and cook for an additional 5 minutes.
⏱️ 5 min - 9
The Beef Mechado is now ready to be served.