Beef Mechado

 

 

   

Ingredients

•  2 red bell pepper, sliced
  1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 5 medium potatoes, quartered (optional: fried)
• 3 bay leaves (laurel leaves)
• salt & pepper to taste
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• 4 pieces of onions, peeled and quartered
  1 medium sized carrot, sliced in 1 inch long
  
  
  

Cooking Instructions

• 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 while its hot