Simple BEEF Mechado

Here’s a Simple Beef Mechado—easy, comforting, and perfect with rice.

Simple Beef Mechado

Ingredients

• 2 lbs beef chuck or brisket, cut into chunks
• 2 tbsp oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 cups tomato sauce
• 1 cup beef broth or water
• 2 tbsp soy sauce
• 1 tbsp calamansi or lemon juice
• 1 bay leaf
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• 2 potatoes, cut into chunks (optional)

Instructions

1. Brown the beef
   Heat oil in a pot. Brown beef on all sides. Remove and set aside.
2. Sauté aromatics
   In the same pot, sauté onion and garlic until fragrant.
3. Simmer
   Return beef to pot. Add tomato sauce, broth, soy sauce, calamansi/lemon juice, bay leaf, and sugar. Stir well.
4. Cook low & slow
   Cover and simmer on low 1½–2 hours, until beef is tender. Add potatoes during the last 30 minutes if using.
5. Season & serve
   Taste and adjust salt and pepper. Remove bay leaf before serving.

Tips

• Chuck beef gives the best tenderness
• Tastes even better the next day
• Serve with steamed rice and pickled vegetables

If you want, I can also share a pressure cooker version, or a slightly sweeter Filipino-style variation 🍚