• How To Prepare Beef Mechado Stew Recipe

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    November 28, 2020 /  Chef and Recipes

    Filipino are known for preparing beef recipe with sauce, the affection of Filipino with those kind of food was an influenced by Spanish during their 300 years of their occupation in our country. Aside from their culinary influences, their major influences are Roman Catholicism that becomes Philippines majority religion. Some of the Spanish recipe that Filipino love are Morcon, Arroz ala Valencia, Sopas, Mechado recipe and a lots more. Those recipe is a typical food during Filipino special occasion and gathering especially Christmas and Birthday. Mechado is one of the most prepared foods not only for special occasion but for daily recipe too. It is one of my kids favorite recipes during our Christmas eve celebration as the sauce is too tasty that he wants to use as filling with bread. The process for cooking is easy, affordable and it has a savor that everybody would like. Impress your loved one by preparing Mechado recipe for them.

    For Mechado You Will Need The Following Ingredient:

    1 kg of Sirloin, cut into cube and wash
    kg Pork liempo, cut into cube
    2-3 heaping tbsp butter
    2-3 tbsp minced garlic
    3 whole onion, sliced (For stewing)
    1 whole onion sliced (for saut)
    2-3 potato
    1 carrot peeled and cube
    cup tomato sauce
    1cup of soy sauce
    1 can of Reno liver spread
    tsp peppercorn (pamintang buo)
    1 Beef cube seasoning
    2 pcs Red bell pepper quartered and remove the seed
    Procedure for Cooking For Mechado:

    In a pressure bring to boil beef sirloin and pork chop with onion for stewing, ground pepper corn and soy sauce . Put the fire into low when it starts to whistle and continuously cook into low fire for 45 minute. Check the meat tenderness by lifting up nozzle to remove pressure, remove pressure cooker carefully then check if the meat is tender enough, boil again if desire tenderness did not achieved and again be careful when removing pressure cooker covering. Remove tender meat at the pressure, set aside and keep beef stock for future use. In a heated pan with butter, saut garlic, until it turn to golden brown, add onion and saut for few minute. Add tender beef and patis, cover for few minute. Add potato and carrots, beef cube seasoning, pour beef stock just enough to cover the meat and vegetable, simmer until carrot and potato tender, when potato and carrot tenderized, add tomato sauce, salt to taste, red bell pepper and vetsin to balance taste. Lastly, add Reno liver spread to thicken sauce and continue mixing for one minute to avoid burning sauce at the bottom. Served newly cook Mechado while it is hot with hot steamy rice, enjoy.

    Posted by moveisplanejadoscurso @ 3:50 pm

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