Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 cup pitted green olives
- 1/4 cup capers
- 2 cups water
- 2 tbsp cooking oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a bowl, mix together soy sauce, vinegar, brown sugar, tomato paste, onion, garlic, black pepper, and paprika. Set aside.
2. Heat the cooking oil in a Dutch oven over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5 minutes.
4. Pour the soy sauce mixture over the beef and stir to coat.
5. Add the water and bring to a boil.
6. Lower the heat to a simmer, cover the pot, and cook for 2 hours or until the beef is tender.
7. Add the olives and capers and cook for another 10 minutes.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Medium-high heat for browning the beef
Simmer for cooking the beef
Serving size:
6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 40g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 1500mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Pitted green olives can be substituted with pitted black olives.
- Capers can be substituted with chopped pickles.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use chicken instead of beef for a lighter version.
- Add red bell peppers for a pop of color.
Tips and tricks:
- Browning the beef before cooking adds flavor and texture to the dish.
- Use a heavy-bottomed pot to prevent burning.
- Don't skip the olives and capers as they add a tangy and salty flavor to the dish.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Mechado with Olives and Capers in a deep bowl with a side of rice.
Garnishes:
- Garnish with chopped parsley or green onions for a pop of color.
Pairings:
- Serve with steamed rice or mashed potatoes.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the beef is tough, cook for an additional 30 minutes or until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mechado is a Filipino beef stew that is traditionally cooked with tomato sauce, soy sauce, and potatoes.
Flavor profiles:
- The Mechado with Olives and Capers has a savory and tangy flavor with a hint of sweetness from the brown sugar.
Serving suggestions:
- Serve the Mechado with Olives and Capers as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Savory, Tangy, Salty, Umami, Herbaceous