Mechado

Ingredients

• 2 lb beef chuck or brisket, cut into large chunks
• 3 tablespoons soy sauce
• 2 tablespoons calamansi or lemon juice
• 3 tablespoons vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 cup tomato sauce
• 2 tomatoes, chopped
• 2 cups beef stock or water
• 2 potatoes, cut into chunks
• 2 carrots, cut into chunks
• 1 red bell pepper, sliced
• Salt and pepper, to taste

Before you cook

• Combine the beef chunks with the soy sauce and calamansi juice in a bowl.
• Marinate the beef for at least 20 minutes, turning once.

Steps

1. Heat the vegetable oil in a heavy pot over medium-high heat.
2. Lift the beef from the marinade, letting the excess drip off, and sear it in the pot in batches until browned on all sides.
3. Remove the browned beef and set it aside, reserving the marinade.
4. Add the sliced onion and garlic to the same pot.
5. Cook the onion and garlic, stirring, for 5 minutes until softened.
6. Stir in the bay leaves, tomato sauce and chopped tomatoes.
7. Cook the tomato mixture for 5 minutes until it darkens slightly.
8. Return the seared beef to the pot along with the reserved marinade.
9. Pour in the beef stock or water.
10. Bring the pot to a boil, then lower the heat and simmer, covered, for 1 1/2 hours, until the beef is tender.
11. Add the potatoes and carrots to the pot.
12. Simmer for 20 minutes until the vegetables are tender.
13. Add the sliced red bell pepper and simmer for 5 more minutes.
14. Season with salt and pepper to taste before serving.