BEEF MECHADO

This savory tomato-based Filipino beef stew is cooked slow until the meat is fork-tender. Don’t forget to serve with steaming rice! Watch the full recipe video below for tips on how to cook this delicious dish!

Serves 7 to 8.

INGREDIENTS:

Set A:

• 1 1/2 kilograms beef cubes (brisket) 
• 1/2 cup soy sauce
• ¼ cup calamansi juice

Set B:

• 4 tablespoons palm oil or annatto oil
• 1 head garlic, crushed
• 2 pieces large onions, chopped
• 1 small carrot, cubed
• 2 cups very ripe tomatoes, diced
• 4 tablespoons brown sugar

Set C

• 1 tablespoon dried oregano
• 4 pieces laurel leaves
• 2 tablespoons sweet paprika powder
• 4 pieces red bell peppers, cut into strips
• 1 pouch (200 gram) Filipino style tomato sauce
• 1 teaspoon cracked black pepper 
• 4 tablespoons vinegar
• 2 cups water or beef stock
• Salt, to taste