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

Cooking Tips

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.