Beef Mechado, Pinoy Version


Beef Mechado, Pinoy Version
Beef Mechado, Pinoy Version. Cooking the Overseas Pinoy Cooking version of the beef mechado is not new, we have the original recipe in our archive since the first year of OPC. Our version of Beef Mechado that was one of the first post when we were starting and it was one of the more popular post at that time.

This version of Beef Mechado is different from the rolled beef with pork fat, see that post Special Beef Mechado should you are looking for the more traditional cooking method.

Beef Mechado

Today I am again offering the dish to our readers, especially to those who have not tried it. In our original recipe I used beef ribs, cooked with our not so secret ingredients, just check out the recipe to find out what.

This time our Beef Mechado, Pinoy Version I used beef neck. Beef neck which is ideal for slow cooking, contain a lot of fat, tendon and pure muscle.

Here is the recipe of our Beef Mechado, Pinoy Version.

Ingredients:

1 kilo beef neck, cut to serving pieces
2-3 medium size potato, cut into wedges
1 large size carrots, cut into wedges
1 medium size green/yellow bell pepper, deseeded, cut into squares
1 medium size red bell pepper, deseeded, diced
6 medium size tomato, diced
2 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
1/4 cup soy sauce
2 tbsp. lemon juice
1 cup beer
3 bay leaf
salt to taste
cooking oil

Cooking procedure:

Beef Mechado, Pinoy Version - Cooking Procedure

In a sauce pan heat oil and sear the beef on all sides and set aside. In the same pan sauté the garlic, onion, tomato and the diced bell pepper for 2 to 3 minutes. Add in soy sauce, lemon juice, bay leaves and 4 to 6 cup of water. Return beef and bring to a boil, and simmer at low heat with lid on for 1 1/2 to 2 hours or until beef is tender and liquid has reduced to half. Add beer, potato, and carrot and simmer for another 10 to 15 minutes or until potato and carrot are cooked and sauce has thicken. Add salt to taste and add the rest of the bell pepper, cook for another 2 to 3 minutes, Serve hot with a lot of rice.

See other Mechado and Sarciado recipes: 

Oxtail Sarciado, Kinamatisang Oxtail 
Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok 
Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy 
Beef Mechado 

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more