BEEF / PORK MECHADO

BEEF / PORK MECHADO

~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 (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 mug soy sauce
salt & pepper to taste

~METHODS 


1. Cut an incision on the beef chunks and insert a pork strip in the center (mitsa)

2. 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

3.  Add the vinegar and allow boil for a minute or two

4.  Add the potatoes, onions, carrot, and bell pepper

5.  Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

6.  Serve warm with white rice

7.  Beef Mechado Cooking Tips:

8.  Pressure chef the beef with the beef stock for faster cooking time.

9.  Fry the potatoes before adding to the casserole.


10.  Add 2 to 3 tablespoons of olive oil and stir when the mechado plate is almost done for added flavor.