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Beef Mechado


Beef Mechado


2 1/2 lbs. Beef top round
1/2 lb. Beef fat or lardoons
1 cup Cooking oil
4 cloves Garlic ,sliced thinly
2 medium Onions, cut into halves
3 medium Potatoes, cut into 4 portions (fried)
2 medium Carrots, cut into 2 inches pieces
1 medium Red pepper, cut into 4 portions (seeded)
1 medium Green pepper cut into 4 portions (seeded)
1 whole Lime sliced with rind
4 tbsp. Soy sauce, dark
1/2 tsp. Peppercorns, crushed
1 cup Tomato sauce
2 pieces Bay leaves (tear into halves)
1 tsp. Sea salt
1 1/2 cups Hot water


Wash the beef quickly and pat dry with paper towel.

Put incision in the middle with a sharp knife, and insert the fat in the hole of the meat.

In medium heat put a deep sauce pan, pour 1 cup of cooking oil and brown meat all over and set aside.

Remove most of the oil and leave at least 2 tsp. in the same pan, sauté garlic and onions and add the lime, soy sauce, pepper, tomato sauce, bay leaves and salt. and simmer for 5 minutes.

Add the meat and water and red and green pepper.

Cover and simmer and cook in medium to low temperature until the meat is cook, tender and the sauce is thickened.

Fry slightly the potatoes and carrots and add to the cooking meat and when vegetables are cook, remove the meat in the pan and slice meat half inch crosswise.

Arrange on a serving platter with vegetables.

Strain the sauce and pour over the sliced meat.

This dish will go really well with plain steamed rice.

Serve 8-10 people.




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Last modified: May 26, 2003