Beef Mechado, there are two versions of beef mechado the simpler of the two is using beef ribs cut in serving pieces and the other method which require extra process is using thick lean beef top round, rolled, and tied with pork fat inserted in the middle. Cooking procedure of both is basically the same. Beef is fried browned on all side this process is required to seal the meat so that it retains much of its flavor and juice. Then it is slowly braised in generous amount of onions and tomatoes. On this post I am sharing the cooking recipe of the simpler version using beef ribs.
1 kilo beef ribs, cut to serving pieces
2 large size potato, cut into wedges
1 large size carrots, cut into wedges
6 medium size tomato, diced
2 medium size onion, chopped
1/2 head garlic, chopped
1/4 c. soy sauce
2 tbsp. lemon juice
1 c. beer
3 bay leaf
salt to taste
In a casserole heat oil and brown beef on all sides. Remove and set aside. In the same casserole saute garlic, onion and tomato. Add in soy sauce, lemon juice, bay leaves and 4-6 c. of water. Return beef and bring to a boil, and simmer with cover for 1 1/2 to 2 hours or until beef is tender and liquid has reduced to half. Add beer, potato, and carrot and simmer for another 10-15 minutes or until potato and carrot are cooked and sauce has thicken. Add salt to taste and cook for a minute, Serve hot with a lot of rice.