Beef Mechado
- 1kg beef camto, cut into chunks
- 2 tbsp soy sauce
- juice of 3 calamansi
- 2 large potatoes, cubed
- 1 carrot, cut into fat strips
- 6 tbsp oil
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 cup tomato sauce
- 1/4 cup tomato paste
- 4 pcs bay leaf
- 2 cup water
- 1 beef cube
- patis and pepper to taste
- Marinate beef camto in soy sauce and calamansi for at least 30 minutes.
- Fry potatoes and carrots in heated oil until the edges are a little brown and set aside
- In a wok, heat around 2 tbsp cooking oil and sauté garlic and onions until onion become translucent.
- Add beef and sear until brown.
- Pour in the beef marinade, tomato sauce, and tomato paste.
- Add bayleaf and water.
- Bring to a boil. Lower heat and simmer for 1.5 to 2 hours, adding 1/2 cup of water from time to time if sauce becomes too thick.
- When beef is tender and the sauce has reduced into a thick gravy, add the beef cubes and stir.
- Season with patis and pepper to taste.
- Add potatoes and carrots and simmer for 3 more minutes.
- Serve with rice or pandesal