Brisket Mechado

This was inspired by Miki’s grandmother’s brisket recipe. For Passover this year, I made a Filipinx version by remixing the popular stew, mechado. It’s cooked very LOW AND very SLOW. The result is a perfectly tangy, super tender, big ol’ pot of comfort. Enjoy with rice.

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Brisket Mechado

Serves

4-6

Ingredients

• 5-7 pound brisket
• 28 ounce can of whole peeled San Marzano tomatoes
• 10 cloves of garlic, peeled
• 1 tablespoon of fish sauce
• 3 Russet potatoes, peeled and quartered
• 1 red bell pepper, roughly chopped into 1 inch pieces
• 1 green bell pepper, roughly chopped into 1 inch pieces
• 2-3 bay leaves
• Juice of one lemon
• Kosher salt

Preparation

1. Heat oven to 275 degrees F.
2. In a large dutch oven, place brisket fat side down. Add tomatoes, garlic, and fish sauce.
3. Cover and cook in the oven for 5 hours.
4. After 5 hours, remove brisket from pot and set aside to rest and cool for about 20 minutes. 
5. Meanwhile, add lemon juice and bay leaves to the pot and stir into the tomato sauce.
6. Once the brisket is cooled, thinly slice brisket across the grain and return to the pot. Cutting the brisket before it's completely cooled will cause the brisket to fall apart—not a huge deal if this happens though! For every layer of sliced brisket, sprinkle with a generous pinch of salt.
7. Add potatoes and bell peppers on top of the final layer of brisket and cover.
8. Cook for an additional 1-1.5 hours or until the potatoes are tender. Enjoy!

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