Beef Mechado

Method10 steps

1. 1

   Step 1: Peel and crush the garlic (3), and peel and slice the onion (1 large). Heat all three tablespoons cooking oil in a large pan or pot suitable for braising.

   Uses 3 garlic cloves, peeled and crushed now · 1 large onion, peeled and sliced now · 3 tbs Olive Oil

2. 2

   Step 2: Sauté all the prepared garlic and onion in the hot oil until the onion softens.

   Uses All the crushed garlic and sliced onion, and the heated oil

3. 3

   Step 3: Cut the beef chuck (2 lb) into braising cubes and add all of it to the softened aromatics.

   Uses The sautéed aromatics · 2 lb chuck, cut into braising cubes now

4. 4

   Step 4: Sauté the beef for about three minutes, stirring and turning, until its outer surfaces become light brown.

   Brown beef chuck with aromatics · 3 minUses The beef and aromatics in the pot

5. 5

   Step 5: Add all eight ounces tomato sauce and the cup water (1 cup). Stir, bring to the boil and lower the heat for a gentle simmer.

   Uses All the browned beef and aromatics · 8 oz tomato sauce · 1 cup Water

6. 6

   Step 6: Cover and simmer gently for 60–120 minutes, until the beef is tender. Add a little additional braising water as needed so the sauce does not dry out before the meat is ready. Tenderness determines when to continue to the next stage.

   Simmer chuck until tender · 120 minUses The complete beef and tomato liquid · Additional water only if the sauce reduces too far before the beef is tender

7. 7

   Step 7: Take the rind from the lemon slice. Add that rind, both bay leaves (2), all the soy sauce (1/4 cup) and ground black pepper (1/2 tsp) to the tender beef. Season with salt to taste and simmer until excess liquid reduces and the sauce thickens, keeping enough liquid to cook the potato.

   Uses All the tender beef and sauce · 1/4 cup Soy Sauce · 1/2 tsp Black Pepper · Rind taken from the one lemon slice · 2 bay leaves · Salt for seasoning, to taste

8. 8

   Step 8: Wash, peel and slice the large potato (1 large). Add all its pieces to the beef and sauce and cook until the potato is tender through its centre, adding a little conditional water only if the pan would otherwise dry out.

   Uses The seasoned beef and sauce · 1 large potato, washed, peeled and sliced now · A little additional water only if needed to prevent drying while the potato cooks

9. 9

   Step 9: Remove and discard the bay leaves and lemon rind. Taste the finished stew and adjust salt only if needed.

   Uses The finished stew · Salt only if needed after tasting

10. 10

    Step 10: Serve the hot beef Mechado with cooked rice in six portions.

    Uses All the finished beef, potato and sauce · Cooked rice, as needed to serve six