Creamy Sweet Beef Mechado

I MADE THIS

INGREDIENTS

500 grams beef Mechado cut
2 tbsp calamansi juice
2 tbsp soy sauce
freshly cracked black pepper
2 tbsp cooking oil
1 cup carrot, cut into chunks
1 cup potato, cut into chunks
½ cup green bell pepper, cut into cubes
1 small onion, chopped
2 tsp minced garlic
3 cups water
1 beef broth cube
250 ml tomato sauce
1 piece bay leaf
4 tbsp Angel Kremdensada

 

PROCEDURE

  1. Marinate beef in calamansi juice, soy sauce and pepper. Cover and set aside to marinate for 30 minutes.
  2. In a medium size pot, heat oil and lightly fry or brown marinated beef. Set aside.
  3. Using the same oil, fry carrots, potatoes and bell peppers. Drain excess and oil in a paper towel and set aside.
  4. n the same pot, saute onion and garlic until soft and aromatic. Add beef, water, broth cube tomato sauce and bay leaf. Slowly simmer over medium heat for about 35 to 45 minutes or until beef is soft and tender.
  5. Add fried vegetables. Stir in Angel Kremdensada and bring to a quick boil for 2 minutes. Best served with hot rice.

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