Easy Beef Mechado or Mitsado is a braised beef recipe which originated from the Philippines. It is inspired from the culinary skills of Spain (which is a former colony). So what makes it different from other recipe? The recipe consist of Soy sauce and calamansi (calamondin). It is the key ingredients to the braising liquid.
EASY BEEF MECHADO
1 kilo of beef cut into chunks
7 cups water (1655ml)
2 white onions, peeled and quartered
4 cloves garlic, sliced thinly
4 medium potatoes, quartered (optional: fried)
2 medium sized carrot, sliced in 1/2″ sections
2 red bell pepper, sliced
3 bay leaves (laurel leaves)
1/4 cup rice vinegar (any vinegar/calamansi juice)
2 packs tomato sauce (200g/pack)
2 tbsp tomato paste
¼ cup soy sauce (or according to your taste)
3 tbsp raisins (optional)
salt & pepper to taste
2 tbsp patis
- In a large pot, add 7 cups of water, salt, pepper, bay leaves, half of the onions and boil beef chunks until tender for about 2 hours. I have extra dried herbs in my pantry so I added thymes. (Make sure the beef is very tender, that’s the secret to any beef recipe, make it very tender and your diner will keep coming back for more).
- Once all water has almost evaporated, and about 1-2 cups water is left, add tomato sauce, tomato paste and soy sauce. Simmer for 10 minutes and stir occasionally. Add potatoes, carrots, onions, garlic, raisins and continue to simmer for about 20 minutes
- Add the vinegar and let boil for a minute.
- Add the bell pepper and stir occasionally until cooked through and the sauce becomes thick.
- Season with patis, salt and pepper and add bay leaf. Cover pot and turn off heat.
- Serve and enjoy!