Beef Mechado, Pinoy Version

Beef Mechado, Pinoy Version
Beef Mechado, Pinoy Version. Cooking the Overseas Pinoy Cooking version of the beef mechado is not new, we have the original recipe in our archive since the first year of OPC. Our version of Beef Mechado that was one of the first post when we were starting and it was one of the more popular post at that time.

This version of Beef Mechado is different from the rolled beef with pork fat, see that post Special Beef Mechado should you are looking for the more traditional cooking method.

Beef Mechado

Today I am again offering the dish to our readers, especially to those who have not tried it. In our original recipe I used beef ribs, cooked with our not so secret ingredients, just check out the recipe to find out what.

This time our Beef Mechado, Pinoy Version I used beef neck. Beef neck which is ideal for slow cooking, contain a lot of fat, tendon and pure muscle.

Here is the recipe of our Beef Mechado, Pinoy Version.


1 kilo beef neck, cut to serving pieces
2-3 medium size potato, cut into wedges
1 large size carrots, cut into wedges
1 medium size green/yellow bell pepper, deseeded, cut into squares
1 medium size red bell pepper, deseeded, diced
6 medium size tomato, diced
2 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
1/4 cup soy sauce
2 tbsp. lemon juice
1 cup beer
3 bay leaf
salt to taste
cooking oil

Cooking procedure:

Beef Mechado, Pinoy Version - Cooking Procedure

In a sauce pan heat oil and sear the beef on all sides and set aside. In the same pan sauté the garlic, onion, tomato and the diced bell pepper for 2 to 3 minutes. Add in soy sauce, lemon juice, bay leaves and 4 to 6 cup of water. Return beef and bring to a boil, and simmer at low heat with lid on 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 add the rest of the bell pepper, cook for another 2 to 3 minutes, Serve hot with a lot of rice.


Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Adobo sa Asin, Adobong Baboy sa Asin Recipe

About UT-Man