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Beef Mechado

by Pauline De Mesa
Beef | March 7, 2019

If you love tomato-based dishes like Afritada or Menudo, then this Beef Mechado should be your next meal. This dish is made with lean cuts of meat that’s minimal fat or cow’s oyster blade a.k.a. kalitiran. Toss in the tomatoes, red bell pepper, carrots, bay leaves, onions and garlic for a flavorful stew.

Recipe by Menchu Uyenco

Ingredients :

9 servings
1.5 kg Beef kalitiran
3 pc Tomatoes
2 Red bell peppers, sliced into strips
1 Large carrot, chopped
1 Large onion, quartered
5 clove Garlic
2 Bayleaf
Black peppercorns
Chili flakes
0.5 cup Soy sauce
250 g Tomato sauce
Olive oil, for frying
0.25 kg Marble potatoes, halved and fried

Procedure :

  • 1
    In a large pot, pour some olive oil and brown the beef kalitiran on all sides.
  • 2
    In the same pot, add the tomatoes, red bell peppers, carrot, onions, garlic, bay leaf, peppercorns, chili flakes, soy sauce, and tomato sauce. Bring to a boil and let simmer over a low fire for two to three hours or until the beef is fork tender. It must be covered while simmering.
  • 3
    Once the beef is fork tender, remove it from the pot to let it cool. Leave the sauce
to reduce until thick. Remove bayleaf and peppercorns. Once it is thick enough, mash all ingredients and set aside. The beef should be chilled or refrigerated overnight to make it easier to slice.
  • 4
    Slice the beef to desired thickness. In a pan, heat some olive oil. Pan fry beef slices for a minute on each side. Once it is done, pour the sauce over the beef and garnish with fried marble potatoes.