Beef Mechado is a popular Filipino dish known for its tender beef simmered in a rich tomato sauce, often with potatoes and carrots.
Ingredients
- 2lbbeef (chuck or brisket), cut into cubes
- 1/4cupsoy sauce
- 1/4cupvinegar
- 1/4cupvegetable oil
- 1pieceonion, sliced
- 4clovegarlic, minced
- 2cupbeef broth or water
- 1candiced tomatoes (400g)
- 3piecemedium potatoes, peeled and cut into cubes
- 3piecemedium carrots, sliced
- 1piecebay leaf
- 1tbspsugar (optional)
- 1/4cupolives (optional)
- Salt and pepper to taste
- Additional water as needed
How to make Beef Mechado
Marinate the Beef
Combine the beef, soy sauce, and vinegar in a bowl. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Sauté Aromatics
In a large pot, heat vegetable oil over medium heat. Add the sliced onions and minced garlic. Sauté until the onions are translucent.
Brown the Beef
Add the marinated beef (reserve the marinade) to the pot. Cook until the beef is browned on all sides.
Add Liquid
Pour in the reserved marinade, beef broth (or water), diced tomatoes, and add the bay leaf. Stir well and bring to a simmer.
Simmer
Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally, adding more water if the sauce gets too thick.
Add Vegetables
Add the potatoes and carrots to the pot. Continue to simmer until the vegetables are tender, about 20-30 minutes.
Final Seasoning
Taste and adjust seasoning with salt, pepper, and sugar if desired. If using, add olives towards the end of cooking.
Serve
Remove the bay leaf. Serve hot over steamed rice.
Tips & Tricks
For a richer flavor, marinate the beef overnight.
You can use beef broth for a more flavorful sauce, but water works as well.
Adjust the consistency of the sauce by adding more water if it gets too thick.
