Mechado — Filipino Braised Beef

Shopping list

• 800 g beef chuck or brisket — cut into 4cm chunks

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• 100 g pork back fat or streaky bacon — cut into lardons

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• 6 clove garlic — minced

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• 1 piece onion — sliced

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• 400 g tinned chopped tomatoes

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• 2 tbsp tomato purée

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• 4 tbsp soy sauce

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• 2 tbsp calamansi or lime juice — freshly squeezed

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• 2 piece bay leaves

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• 1 tsp black peppercorns — lightly crushed

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• 3 piece potatoes — medium, peeled and quartered

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• 1 piece red bell pepper — cut into strips

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• 3 tbsp vegetable oil

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• 400 ml beef stock

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• 1 pinch salt — to taste

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Step by step

1. 1

   Heat 2 tablespoons of vegetable oil in a large heavy pot over medium-high heat. Brown the beef chunks in batches, about 3– 4 minutes per side, until a rich crust forms. Remove and set aside.

2. 2

   In the same pot, add the remaining tablespoon of oil. Sauté the lardons (or bacon) for 3– 4 minutes until they render some fat and begin to crisp. Remove and set aside with the beef.

3. 3

   Reduce heat to medium. Add the sliced onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Stir in the tomato purée and cook for 1 minute. Add the tinned tomatoes, soy sauce, calamansi or lime juice, bay leaves, and crushed peppercorns. Stir well.

5. 5

   Return the beef and lardons to the pot. Pour in the beef stock. Bring to a simmer, then reduce heat to low. Cover and braise gently for 90 minutes, stirring occasionally, until the beef is nearly tender.

6. 6

   Add the quartered potatoes to the pot, nestling them into the sauce. Cover and continue cooking for 20– 25 minutes until the potatoes are tender.

7. 7

   Add the red bell pepper strips and cook uncovered for a final 5 minutes. Taste and adjust seasoning with salt if needed.

8. 8

   Serve hot over steamed jasmine rice, spooning the rich sauce generously over each portion.