Mechado

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Mechado

Ingredients

• 5-2.5 pounds of any cut of beef roast
• 1/3 cup soy sauce
• 2 tablespoons fish sauce
• About 14 ounces of whole peeled tomatoes
• 6 cloves of garlic, peeled
• 1 red bell pepper, cut into large chunks
• 1 green red bell pepper, cut into large chunks
• 1 sweet potato, peeled and cut into large chunks
• 4 bay leaves
• 1 tablespoon of calamansi or lemon juice
• Salt and pepper to taste
• Oil

Preparation

1. In a large dutch oven or large pot, heat oil on medium high heat. Brown meat on all sides. Remove from heat and let rest on a cutting board for about 10-15 minutes.
2. In a food processor, pulse soy sauce, fish sauce, tomatoes, and garlic until smooth.
3. Slice the rested beef against the grain into thin slices.
4. Return the beef into the dutch oven and add peppers, sweet potatoes, and bay leaves. Pour over tomato purée.
5. Cover dutch oven and bring stew to simmer on medium high heat. Bring heat down to medium low to low and cook with the lid on for about 1-2 hours or until the meat is tender enough to cut with a fork, but not stringy.
6. Finish by stirring in the calamansi or lemon juice. Season with salt and pepper to taste.