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Mechado

Ingredients

  •        2.2 lbs Punta y Pecho (beef brisket) or beef short ribs, cut into serving pieces
  •        1 pouch Mama Sita’s Adobo mix, dissolved in:
  •      1 cup water
  •      1/2 cup cooking oil, divided into two parts
  •         6 1/2 cups  sibuyas tagalog (shallots), peeled and sliced
  •        1/2 tsp Mama Sita’s Achuete powder
  •      4 cups water
  •      1 pc carrot cut into serving pieces
  •        1 pc potato cut into serving pieces

                   salt to taste

 

Procedure:

  1. Dissolve Mama Sita’s Adobo Mix in water. Marinate the beef in this mixture for at least four hours. This marinade will be also used in cooking the beef.
  2. In a large frying pan or wok, heat two tablespoons cooking oil and pan-fry half of the shallots over medium heat. Cook until the shallots are soft and slightly transparent. Set aside. Repeat for the remaining shallots. Set aside.
  3. Heat two tablespoons cooking oil and pan fry half of the beef over high heat. When the edges turn brown, remove from heat and set aside. Repeat for the remaining half of the beef.
  4. In a large, heavy bottomed saucepan, combine the shallots, beef, Mama Sita’s Achuete Powder and the remaining beef marinade. Cover and cook over medium heat while stirring occassionally to prevent the onions from sticking to the pan. When the mixture starts to boil,  lower the heat  and simmer until the beef is very tender, about 1 ½ to 2 hours. Add more water if necessary.
  5. Add the carrots, potatoes and salt.  Continue cooking until potatoes are tender but not mushy.
    Serve hot.

 

Makes 6-8 servings

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