Beef Mechado

Ingredients

• 1 kg 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

Steps

1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
2. In a pan, 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 let 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 hot with white rice Pressure cook the beef with the beef stock for faster cooking time. Fry the potatoes before adding. Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.