Estimated cooking time: 1 hour
– 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 (optional: fried)
-1 medium sized carrot, sliced in 1/2″ sections
-2 red bell pepper, sliced
-2 cups beef stock or 2 bouillon cubes dissolved in water
-3 bay leaves (laurel leaves)
-1/4 -cup vinegar
-2 cups tomato sauce or 1/2 cup tomato paste
-1 cup soy sauce
-salt & pepper to taste
Mechado Cooking Instructions:
â€¢ Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
â€¢ In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
â€¢ Add the vinegar and let boil for a minute or two
â€¢ Add the potatoes, onions, carrot, and bell pepper
â€¢Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce
â€¢ Serve hot with white rice
Beef Mechado Cooking Tips:
â€¢ Pressure cook the beef with the beef stock for faster cooking time.
â€¢ Fry the potatoes before adding to the casserole.
â€¢ Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.