BEEF MECHADO

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This savory tomato-based Filipino beef stew is cooked slow until the meat is fork-tender. Don’t forget to serve with steaming rice! Watch the full recipe video below for tips on how to cook this delicious dish!

Serves 7 to 8.

INGREDIENTS:

Set A:

  • 1 1/2 kilograms beef cubes (brisket) 
  • 1/2 cup soy sauce
  • ¼ cup calamansi juice

Set B:

  • 4 tablespoons palm oil or annatto oil
  • 1 head garlic, crushed
  • 2 pieces large onions, chopped
  • 1 small carrot, cubed
  • 2 cups very ripe tomatoes, diced
  • 4 tablespoons brown sugar

Set C

  • 1 tablespoon dried oregano
  • 4 pieces laurel leaves
  • 2 tablespoons sweet paprika powder
  • 4 pieces red bell peppers, cut into strips
  • 1 pouch (200 gram) Filipino style tomato sauce
  • 1 teaspoon cracked black pepper 
  • 4 tablespoons vinegar
  • 2 cups water or beef stock
  • Salt, to taste
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