Beef Mechado


1 kilo of beef cut into chunks

1/8 kilo of pork fat cut into strips

4 onions, peeled and quartered

5 medium potatoes, quartered (optional: fried)

1 medium sized carrot, sliced in 1/2" sections

2 red bell pepper, sliced

2 cups beef stock or 2 bouillon cubes dissolved in water

3 bay leaves (laurel leaves)

1/4 -cup vinegar

2 cups tomato sauce or 1/2 cup tomato paste

1 cup soy sauce

salt & pepper to taste


Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Serve hot with white rice

Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

World Cuisines: