Ingredients with Measurements:
- 1 kg beef chuck, cut into cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups coconut milk
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp black pepper
- 2 bay leaves
- 2 tbsp cooking oil
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, sauté the onion and garlic until fragrant.
4. Add the red and green bell peppers and cook for 2-3 minutes.
5. Add the tomato paste, soy sauce, brown sugar, paprika, black pepper, and bay leaves. Stir to combine.
6. Pour in the coconut milk and beef broth. Stir to combine.
7. Add the beef cubes back into the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours or until the beef is tender.
8. Season with salt to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat for browning the beef cubes, low heat for simmering the mechado.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 9g
Protein: 32g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef short ribs.
- Red and green bell peppers can be substituted with other bell pepper colors or chili peppers.
- Beef broth can be substituted with chicken or vegetable broth.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add potatoes, carrots, or other vegetables to the mechado.
- Use pork or chicken instead of beef.
- Add chili flakes or hot sauce for a spicier version.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape the browned bits from the bottom of the pot when sautéing the onion and garlic.
- Simmer the mechado on low heat to prevent the coconut milk from curdling.
Storage instructions:
Refrigerate leftover mechado in an airtight container for up to 3 days.
Reheating instructions:
Reheat the mechado in a pot over low heat until heated through.
Presentation ideas:
Serve the mechado in a deep bowl or plate with steamed rice on the side.
Garnishes:
Garnish the mechado with chopped cilantro or green onions.
Pairings:
Pair the mechado with a cold beer or a glass of red wine.
Suggested side dishes:
Serve the mechado with steamed vegetables or a side salad.
Troubleshooting advice:
- If the coconut milk curdles, remove the pot from heat and let it cool for a few minutes. Use an immersion blender or a regular blender to blend the sauce until smooth.
- If the beef is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid foodborne illnesses.
- Store leftover mechado in the refrigerator within 2 hours of cooking.
Food history:
Mechado is a Filipino beef stew that was influenced by Spanish cuisine. It is traditionally made with tomato sauce, soy sauce, and potatoes.
Flavor profiles:
The mechado has a rich and savory flavor from the beef, coconut milk, and spices. It has a slightly sweet taste from the brown sugar.
Serving suggestions:
Serve the mechado as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine