Beef Mechado

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.