Mechado is a usual stew served in our dinner table. Traditionally, it is cooked with beef briskets, potatoes, pimiento (red bell peppers), and tomatoes. It is similar to a beef stew, with elements of Filipino ingredients such as patis. I don’t use patis so that’s out of the question. Here is the recipe:
1 kilo beef (strip of fat inserted)
1 heaping teaspoon peppercorn
3 cups water
1/3 cup vinegar
1 bay leaf or laurel leaf
1 big onion, sliced
5 cloves garlic crushed
1 red pepper, in strips
1/4 cup green peas
1 tomato, cubed
1/3 cup soy sauce
3 slices bread, cut to crouton sizes or cubed
1/2 cup sugar
1/3 cup cooking oil
1. Soak the bread slices in soy sauce. Set aside.
2. In a casserole, put beef. Add vinegar, pepper corn, bay leaf and water. Cover; boil until meat is tender. It should look golden brown and cooked.
3. Fry mechado in cooking oil.
4. Add sugar little by little. Then add bread slices soaked previously in soy sauce.
5. When mixture has dried up a bit, strain broth from casserole and add to mixture. Garnish with red pepper, peas and tomatoes.