Google+ Beef Mechado Recipe ~ Conie's Corner

Tuesday, 12 August 2008

Beef Mechado Recipe

Beef Mechado Recipe

Estimated cooking time: 1 hour

Mechado Ingredients:

  • 1 kilo of beef cut into chunks

  • 1/8 kilo of pork fat cut into strips

  • 4 onions, peeled and quartered

  • 5 medium potatoes, quartered (optional: fried)

  • 1 medium sized carrot, sliced in 1/2" sections

  • 2 red bell pepper, sliced

  • 2 cups beef stock or 2 bouillon cubes dissolved in water

  • 3 bay leaves (laurel leaves)

  • 1/4 -cup vinegar

  • 2 cups tomato sauce or 1/2 cup tomato paste

  • 1 cup soy sauce

  • salt & pepper to taste

Mechado Cooking Instructions:

  • Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

  • In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

  • Add the vinegar and let boil for a minute or two

  • Add the potatoes, onions, carrot, and bell pepper

  • Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

  • Serve hot with white rice

Beef Mechado Cooking Tips:

  • Pressure cook the beef with the beef stock for faster cooking time.

  • Fry the potatoes before adding to the casserole.

  • Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.


Twitter Delicious Facebook Digg Stumbleupon Favorites More