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
How to prepare :
* Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
* 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
* Add the vinegar and let boil for a minute or two
* Add the potatoes, onions, carrot, and bell pepper
* Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
* Serve hot with white rice
Beef Mechado Cooking Tips:
* Pressure cook the beef with the beef stock for faster cooking time.
* Fry the potatoes before adding to the casserole.
* Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
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