How to cook Beef Mechado
1
Marinate the beef
Combine beef with soy sauce and calamansi juice. Rest for 20 minutes.
2
Brown the beef
Heat oil in a heavy pot and brown the beef in batches; set aside.
3
Build the sauce
Sauté onion and garlic. Add tomato sauce, stock, bay leaves, and the beef.
4
Simmer until tender
Cover and simmer gently for 75–90 minutes, adding water if needed.
5
Add the vegetables
Add potatoes and carrots. Cook 15 minutes, then add bell pepper and peas for 5 minutes. Season to taste.
6
Plate and serve
Spoon the mechado into a deep navy bowl and serve beside hot.
Maria’s tip: Prepare all ingredients before cooking so the dish comes together smoothly and the vegetables keep their shape.
Food safety: Cook meat thoroughly, avoid cross-contamination, and refrigerate leftovers promptly.