Beef Mechado

Step 1

Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.

Step 2

In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.

Step 3

Remove oil from the pot except for about 2 tablespoons. Add onions and garlic and cook until softened.

Step 4

Add beef and cook, stirring occasionally, until lightly browned.

Step 5

Add lemon or calamansi juice and soy sauce and continue to cook for about 2 to 3 minutes.

Step 6

Add tomato sauce and water. Bring to a boil, skimming scum that may float on top.

Step 7

Add bay leaves.

Step 8

Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in 1/2 cup increments as needed.

Step 9

Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.

Step 10

Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.

Step 11

Season with salt and pepper to taste. Serve hot.