Filipino beef mechado
Heat the oil in a saucepan over medium heat. Add the potatoes and carrots and fry until lightly browned. Remove from the saucepan. Add the onion and garlic and fry until soft. Add the meat and fry until lightly browned, stirring occasionally. Pour in the lemon juice and soy sauce and heat for another 2–3 minutes.
Ingredients · Servings For 6 people
- 1 kg beef neck
- 120 g lard
- 2 tbsp vegetable oil
- 2 pcs potatoes
- 2 pcs carrots
- 1 onion
- 5 cloves garlic
- 4 tbsp lemon juice
- 4 tbsp soy sauce
- 200 g cherry tomatoes
- 2 pcs bay leaves
- 1 green pepper
- 1 red pepper
Method · 2 h 30 min
- Cut each cube of meat down the middle with a sharp, thin knife and thread a block of lard through the hole. Set aside.
- Heat the oil in a saucepan over medium heat. Add the potatoes and carrots and fry until lightly browned. Remove from the saucepan. Add the onion and garlic and fry until soft. Add the meat and fry until lightly browned, stirring occasionally. Pour in the lemon juice and soy sauce and heat for another 2–3 minutes. Add the tomatoes, 500 ml of water and bay leaves. Bring to the boil and skim off any foam or impurities that may have risen to the surface. Reduce the heat, cover and cook for about 1 5–2 hours until the meat is tender. If the liquid evaporates too much before the meat is tender, add water (you can add about 100 ml several times).
- Then add the reserved potatoes and carrots. Continue to simmer until the potatoes are soft and the sauce has reduced in volume, 20 minutes. Add the peppers and cook for about 2 minutes until tender but still crunchy. Season with salt and pepper to taste. Eat hot. Suitable side dish: steamed long-grain rice.
