Thursday, March 22, 2012

BEEF MECHADO (version 1)

This is a beef stew type of dish and aside from beef you can also use  chicken or pork.   I love eating tomato based dishes, so I always make sure that there’s enough ingredient in the recipe to come up with a saucy dish.  This is a Kid- Friendly version of the dish, and I will post another version which has more seasonings and other ingredients.  ‘Hope you enjoy this one.

1 kilo of beef, cut into chunks
3 tbsps  Vegetable Oil
5 cloves of garlic, chopped
2-3 medium onion, chopped
½ cup Soy Sauce
2-3 pcs bay leaves
½ tsp peppercorns
1 (15 oz.) tomato sauce or for more sauce use another ½ can
2-3  pcs. Big potatoes (cut into chunks)
2-3  pcs. Big carrots (cut into chunks)
5 pcs. Boiled Eggs (shelled), this is optional
¼ to1/2 cup of water or beef stock
Salt, pepper and sugar to taste

Marinate the beef chunks in soy sauce, peppercorns and bayleaves for 15 to 20 minutes or longer if you’re not in a hurry.  When ready, over medium heat - sauté garlic and onion, then add the beef chunks without the marinade (set it aside) and  brown the beef, stirring occasionally till the beef is a bit brown  .  Then add in the tomato sauce and the marinade mixture.  Simmer for about 1 hour over low heat (check from time to time the tenderness of the meat and if you find it drying a bit,  add  water), when its halfway cooked add the carrots and potatoes, again stirring occassionally.  Simmer everything until they are tender.  If you’re adding boiled eggs to your Mechado – do this 15 minutes – before the potatoes and carrots are cooked.  Season with a big of sugar (optional), salt & pepper.  Serve with plain rice or with mashed potato, bread and vegetable salad.  Enjoy!

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