Mechado
A tangy beef stew characterized by a soy sauce and calamansi-infused tomato gravy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Marinate the Beef: In a large bowl, mix the beef chunks with the soy sauce and calamansi juice. Let it marinate for at least 30 minutes. (Traditionally, a strip of pork fat is inserted into the center of the beef chunk to keep it moist, but marinating works well too).
- 2
Sear the Meat: Heat the pork fat (to render oil) or cooking oil in a heavy-bottomed pot over medium-high heat. Remove the beef from the marinade (reserve the liquid) and sear the chunks on all sides until deeply browned.
- 3
Sauté and Braise: Move the beef to the side, and sauté the garlic and onions until soft. Pour in the reserved marinade, tomato sauce, and 2 cups of water. Bring to a rolling boil.
- 4
Slow Simmer: Reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours. Stir occasionally and add more water if it dries out. The beef should become extremely tender.
- 5
Add Potatoes and Thicken: Once the beef is tender, add the quartered potatoes. Simmer uncovered for 15-20 minutes until the potatoes are soft and the sauce has reduced to a thick, dark, tangy, and savory gravy that coats the back of a spoon. Serve hot.
Plan it in Listahan
Add Mechado to your week, check it against your household's allergens, and build the shopping list automatically.