Beef Mechado Recipe

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Adobo
Banana Ketchup
Beef Mechado
Chicharon


Sunday, April 30th 2017

Beef Mechado Recipe

2 lbs. beef chuck, cut into chunks
1/4 lb. pork fat, cut into strips
5 medium potatoes, quartered (optional: fried)
4 onions, peeled and quartered
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
1/4 -cup vinegar
3 bay (laurel) leaves
2 cups tomato sauce
1 cup soy sauce
salt & pepper to taste

Cut an incision on the beef chunks and push a strip of pork fat into each one. In a casserole dish, combine the beef stuffed with fat, tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender. Then add vinegar and let boil for a minute or two. Add the potatoes, onions, carrot, and bell pepper. Occasionally stir from time to time and cook until potatoes and carrots are tender.

 

 


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