Mechado Food

MECHADO

Mechado image

Make and share this Mechado recipe from Food.com.

Provided by Taste and see that

Categories Filipino

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs beef (cut into pieces)
1 tablespoon cooking oil
4 garlic cloves (crushed)
1 medium onion (sliced)
2 potatoes (quartered, fried)
2 carrots (cut round)
2 cups frozen peas
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons salt
2 tablespoons peppercorns
1 cup tomato sauce
1 bay leaf
hot water, to cover

Steps:

• Brown meat in cooking oil. set aside.
• In same oil sauté garlic and onion.
• Add lemon, soy sauce, peppercorn, tomato sauce, bay leaf and salt.
• Ssimmer for a few minutes then add water.
• Add potatoes and carrot.
• Cover and simmer until all ingredients are tender.

Nutrition Facts : Calories 1169.6, Fat 110, SaturatedFat 45, Cholesterol 149.8, Sodium 2982.2, Carbohydrate 27.6, Fiber 5.9, Sugar 6.5, Protein 18.2

BEEF MECHADO RECIPE

Beef Mechado Recipe image

Provided by Panlasang Pinoy Recipes

Number Of Ingredients 12

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)
1 medium sized carrot (sliced)
2 red bell pepper (sliced)
2 cups beef stock
3 laurel leaves
¼ cup vinegar
2 cups tomato sauce or ½ cup tomato paste
1 cup soy sauce
Salt and pepper to taste

Steps:

Cut beef chunks and insert pork strip at the middle.
Combine beef, tomato sauce, soy sauce, laurel, and beef stock then bring to a boil and let it simmer.
Add vinegar and let it boil for a minute or two
Add potatoes, onions, carrot, and bell pepper.
Let it simmer until potatoes and carrots are cooked.

MECHADO FILIPINO BEEF STEW

MECHADO FILIPINO BEEF STEW image

Make and share this MECHADO FILIPINO BEEF STEW recipe from Food.com.

Provided by JackieOhNo

Categories Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs beef stew meat
1/2 lemon, juice of
1/4 cup of good dark soy sauce
fresh ground black pepper, to taste
3 tablespoons canola oil
3 garlic cloves (minced or crushed)
1 medium onion, diced
1 teaspoon patis (fish sauce)
1 cup tomato sauce
1 1/2 cups water
3 dashes Tabasco sauce
2 -3 cups beef stock
2 bay leaves
1 red bell pepper, sliced
2 russet potatoes, peeled and cut into 2 inch chunks
2 carrots, peeled and chopped in 2 inch pieces
kosher salt, to taste

Steps:

Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.
Brown garlic in oil, set aside. Brown beef, working in batches if necessary (reserve the marinade). Return beef to pot, add onions and season with patis. When the onions are wilted, add tomato sauce and water and stir. After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper. Let come to a boil, then lower heat to simmer. Add reserved garlic. Let it stew for several hours, stirring occasionally. When meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender. Season with salt and pepper to taste. Serve over rice.

Nutrition Facts : Calories 464.7, Fat 18.8, SaturatedFat 4.3, Cholesterol 108.9, Sodium 2081.6, Carbohydrate 31.8, Fiber 5.4, Sugar 7.8, Protein 44.4

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