Beef Mechado

Ingredients

Measure and prepare everything before you begin cooking.

• 1 kg beef chuck, cut into 4 cm cubes
• 3 tbsp soy sauce
• 3 tbsp calamansi juice
• 1 tsp fine salt, divided
• ½ tsp freshly ground black pepper, divided
• 2 tbsp neutral cooking oil
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 400 g tomato sauce
• 3 cups beef stock, plus more as needed
• 2 bay leaves
• 2 medium potatoes, cut into large chunks
• 1 large carrot, cut into chunks
• 1 red bell pepper, cut into strips
• 1 tsp brown sugar, optional

Instructions

1. 1

   Combine the beef with soy sauce, calamansi juice and ¼ teaspoon black pepper. Marinate for 30 minutes, then lift out the meat and reserve the marinade. Pat the beef lightly dry so it browns rather than steams.

2. 2

   Heat the oil in a heavy pot over medium-high heat. Brown the beef in two or three batches for 3–4 minutes per batch, leaving space between the pieces. Transfer to a plate.

3. 3

   Reduce the heat to medium. Cook the onion with ¼ teaspoon salt for 4 minutes, add the garlic for 30 seconds, then stir in the tomato paste for 1 minute.

4. 4

   Return the beef and pour in the reserved marinade, tomato sauce and stock. Add the bay leaves, bring just to a boil, then cover and simmer on low for 75–90 minutes. Stir occasionally and add hot stock if the meat is no longer mostly submerged.

5. 5

   When the beef is nearly fork-tender, add the potatoes and carrot. Simmer partly covered for 20–25 minutes, until the vegetables are tender and the beef yields easily to a fork.

6. 6

   Add the bell pepper for the final 5 minutes. Taste the sauce, then season with the remaining salt and pepper. Add the optional sugar only if needed to round out sharp tomatoes; add calamansi a teaspoon at a time if it needs brightness.

7. 7

   Remove the bay leaves, skim excess fat and rest for 10 minutes. Serve with steamed rice and plenty of the reduced sauce.