BEEF MECHADO RECIPE

INGREDIENTS:

• 2 pounds chuck roast or top round, cut into 2-inch cubes
• 1/4 pound pork fat, cut into thin strips
• 1/4 cup oil
• 2 medium potatoes, peeled and quartered
• 2 medium carrots, peeled and cut into 2-inch cubes
• 1 onion, peeled and chopped
• 5 cloves garlic, peeled and minced
• 1/4 cup lemon or calamansi juice
• 1/4 cup soy sauce
• 1 cup tomato sauce
• 2 cups water
• 2 bay leaves
• 1 small green bell pepper, seeded and cut into cubes
• 1 small red bell pepper, seeded and cut into cubes
• salt and pepper to taste

PROCEDURE:

1. Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
2. In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
3. Remove oil from the pot except for about 2 tablespoons. Add onions and garlic and cook until softened.
4. Add beef and cook, stirring occasionally, until lightly browned.
5. Add lemon or calamansi juice and soy sauce and continue to cook for about 2 to 3 minutes.
6. Add tomato sauce and water. Bring to a boil, skimming scum that may float on top.
7. Add bay leaves.
8. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in 1/2 cup increments as needed.
9. Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.
10. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.
11. Season with salt and pepper to taste. Serve hot.