Beef Mechado Negrense Style Recipe

Beef Mechado

Estimated cooking time: 1 hour


Beef Mechado Ingredients:

• 1 kilo of beef cut into chunks


• 1/8 kilo of pork fat cut into strips


• 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

Beef Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), 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 - occasionally stir to thicken sauce

Serve hot with white rice


Beef Mechado Cooking Tips:

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

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

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