Beef mechado
Beef mechado, from above
Non vegPhilippines

Beef mechado

Big chunks of beef braised in soy, calamansi and tomato. Spanish roots, Filipino heart.

120 minTime
56 gProtein each
mildSpice
The wick2 chapters · 1 min read

Make it your way

Grandma's wayBeef braised in soy, calamansi and tomato with potatoes and carrots.
The original
538kcalsame
56 gproteinsame
5 gfibresame
120minutessame

Beef mechado.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Beefchuck or brisket, large chunks
Soy sauce¼ cup
Calamansijuice of 8, or lemon
Cooking oil (vegetable oil)1½ tbsp
Garlic8 cloves
Onion1 large
Tomato puree1 cup tomato sauce
Water2 cups
Bay leaf (indian bay leaf)2 leaves
Black pepper1 tsp
Sugar2 tsp
Potatochunks
Carrotchunks
Red bell pepper (red capsicum, red pepper)strips

Method

4 steps
  1. 1Marinate the beef in soy and calamansi for 1 hour.
  2. 2Brown the beef in the oil, then add the garlic and onion.
  3. 3Add the tomato sauce, marinade, water, bay leaves, pepper and sugar. Simmer covered 90 minutes.
  4. 4Add the potato and carrot and cook 20 minutes, then the bell pepper for 3 minutes. Reduce until thick.
Serve it like this

Serve big chunks in a deep dish with sauce spooned over, steamed rice alongside.

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Make it a meal

What goes with Beef mechado: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pandesal150 min
Bread or rice Jeera rice30 min
With a main Pancit canton35 min
On the side Kinilaw25 min
On the side Laing60 min
To drink Calamansi juice10 min
Something sweet Leche flan75 min
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