Simple Beef Mechado Recipe

Serve with: Steamed jasmine rice, which absorbs the sauce beautifully, making each bite comforting and filling.
Storage: Leftover Beef Mechado can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits, making it even more delicious the next day! To reheat, simply warm it on the stove or in the microwave, adding a bit of water if necessary to adjust the sauce consistency.
Variations:

Spice level: If you prefer a less spicy version, you can skip the Thai chili peppers or use mild chili peppers instead.
Vegetables: You can add other vegetables like peas or sweet potatoes for added variety and texture.
Meat alternatives: While beef brisket or chuck is traditional, you could also try using pork or chicken for a different take on this dish.
FAQ:

Can I use a slow cooker? Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Add the tomato sauce, water, broth cube, and bay leaves, and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add the vegetables about an hour before the end of cooking.

What can I do if the sauce is too thick? Simply add a little water or broth to loosen the sauce to your desired consistency. Make sure to stir well before serving.

Recipe Info:

Prep Time: 15 minutes (+ 1 hour marinating)
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6
This Simple Beef Mechado is a comforting and flavorful dish that brings the heartwarming essence of Filipino cuisine to your table. Perfect for any meal, it’s sure to become a family favorite!