Simple Beef Mechado Recipe

Marinate the Beef: Begin by marinating the beef. The marinade serves not only to tenderize the beef but also to infuse it with the core flavors of soy sauce, lemon, and black pepper. In a large bowl, combine the beef chunks with ⅓ cup of soy sauce, the juice of half a lemon, and half a teaspoon of ground black pepper. Mix everything well to ensure that the beef is evenly coated with the marinade. Allow the beef to marinate for at least 1 hour—this step is crucial for letting the flavors penetrate the meat, making it more flavorful and tender. For even better results, marinate it overnight if you have the time.

Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of cooking oil over medium heat. The oil helps sauté the garlic and onions to release their natural flavors. Add the minced garlic first, allowing it to sauté for about 30 seconds until it becomes fragrant—this will form the base of your dish’s aroma. Next, add the chopped onion and sauté it until it softens and turns translucent, which should take about 2 minutes. The onion’s natural sweetness will help balance the savory richness of the beef.

Brown the Beef: Add the marinated beef chunks to the pot, reserving the marinade for later use. Sauté the beef for about 2-3 minutes, stirring occasionally to ensure that it lightly browns on all sides. Browning the meat creates a deeper, richer flavor and helps develop the fond (the flavorful bits) at the bottom of the pot, which will later be incorporated into the sauce. After the beef has browned, toss in the bay leaves and pour in the reserved marinade. Stir well to combine the flavors, and then cover the pot. Let the beef cook for about 20 minutes, stirring occasionally. This step helps the beef soak up the marinade while beginning to soften, allowing the flavors to meld.

Simmer with Tomato Sauce: After the beef has had time to absorb the marinade, add the 180g of tomato sauce to the pot. Stir everything together to ensure the beef is coated with the sauce. Then, add 2 cups of water to the pot, along with the beef broth cube. The broth cube adds depth of flavor, while the water helps create the sauce in which the beef will simmer. If you like a bit of spice, you can also add 1-2 Thai chili peppers at this point, depending on your preferred spice level. Bring everything to a simmer, then cover the pot and reduce the heat to low. Let the dish cook for 40 minutes to 1 hour, or until the beef is tender and fully cooked through. The slow simmer allows the beef to become fork-tender while the flavors continue to develop. Don’t hesitate to add more water if the sauce reduces too much.

Add Vegetables: Once the beef is tender, it’s time to add the vegetables. Start by adding the carrots and potatoes. These hearty vegetables not only complement the beef but also help to thicken the sauce and add a satisfying bite. Let the vegetables cook for 10-15 minutes until they become soft and tender. Afterward, stir in the sliced green bell pepper. The bell pepper adds a touch of sweetness and color to the dish. Allow it to simmer for a few more minutes until the bell peppers are just tender and the sauce has thickened to your liking.

Serve and Enjoy: Once everything is cooked to perfection, remove the pot from the heat. Your Beef Mechado is now ready to be served! Spoon the tender beef and vegetables onto plates and serve hot over steamed rice. The rich tomato sauce, combined with the savory beef and vegetables, creates an irresistible dish that everyone will love.

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