Cooking procedure of both is basically the same. Beef is fried browned on all side this process is required to seal the meat so that it retains much of its flavor and juice. Then it is slowly braised in generous amount of onions and tomatoes.
On this post I am sharing the cooking recipe of the simpler version using beef brisket.
1 k. beef brisket, cut to serving pieces
1 large size potato, cut into wedges
1 large size carrots, cut into wedges
6 medium size tomato, diced
2 medium size onion, chopped
1/2 head garlic, chopped
1/4 c. soy sauce
2 tbsp. lemon juice
1 c. beer
3 bay leaf
salt to taste
In a casserole heat oil and brown beef on all sides. Remove and set aside. In the same casserole stirfry garlic, onion and tomato. Add in soy sauce, lemon juice, bay leaves and 4 to 6 cups of water. Return beef and bring to a boil, and simmer with cover for 1 1/2 to 2 hours or until beef is tender and liquid has reduced to half. Add beer, potato, and carrot and simmer for another 10 to 15 minutes or until potato and carrot are cooked and sauce has thicken. Add salt to taste and cook for a minute, Serve hot with a lot of rice.
See other Mechado and Sarciado recipes:
Oxtail Sarciado, Kinamatisang Oxtail
Beef Mechado, Pinoy Version
Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok
Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy