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Beef Mechado Recipe

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This recipe for Beef Mechado, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Mendoza
Added: Friday, November 28, 2008


1 1/2 lbs of beef cut into chunks with little bit of fat
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

In a casserole, combine the beef, tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender.
Add the vinegar and let boil for a minute or two.
Add the potatoes, onions, carrot, and bell pepper.
Let simmer until potatoes and carrots are cooked. Stir occasionally to thicken sauce.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor
Serve hot with white rice.

Cooking Tip:

Pressure cook the beef with the beef stock for faster cooking time.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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