Beef Mechado
A comforting Filipino beef mechado: tender braised beef in a savory tomato-based sauce with potatoes and aromatics — hearty, warm, and perfect with rice.
Servings
4
Difficulty
Easy
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Ingredients
main
- 3 pcs garlic
- 1 pcs (sliced) onion
- 0.91 kg beef
- 226.8 g tomato puree
- 236.6 ml water
- 3 tbsp olive oil
- 1 slice lemon
- 1 pcs (large) potato
- 0.25 cup soy sauce
- 0.5 tsp black pepper
- 2 pcs bay leaves
- to taste salt
Directions
- Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
- Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
- Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
- Heat up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.
- Transfer to a serving plate. Serve with saffron rice.
- Share and enjoy!