Wow. I love this spicy beef mechado recipe! My parents favored cooking Kaldaretta over Mechado, so I didn’t grow up eating this popular filipino dish. However, I’ve grown to love and appreciate it, especially when I can tweak the recipe the way I like it. I start the process the way my father taught me, by browning the meat first. I find chuck beef the most flavorful.
It has just the right amount of fat to make it taste great. So don’t eat this if you’re concerned about watching your weight. Use any beef you prefer. I’ve made this recipe with top round, bottom round, and even shoulder round. For a leaner cut, the bottom round beef works best. For this kind of beef, I prefer to use the pressure cooker.
As much as I enjoy the results of my cooking, I don’t particularly like to wait too long for it. Kaldero (pot) cooking can take as much as 2 hours before the meat softens to the perfect consistency. With a pressure cooker, you’re only 40 minutes away from this tasty goodness. I decided, one day to add Nathan’s all beef, kosher hot dogs to the recipe.
I had some left over, so I thought I’d give add it to the mix. The results were spectacular. At least, I thought it was that great the first time I tried this new recipe. After cooking this recipe many times over, I can say for sure it tastes just as great the first time I tried it. To this day, I still enjoy making it, and I think you will too.
- 2 lbs beef chuck
- 2-3 hot dogs slice diagonally
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 8 oz. can tomato sauce
- 1 cup beef broth or water
- ¼ cup soy sauce
- 3 bay leaves
- 2 Tbls lemon juice
- 1 Serrano Chile, cut
- 1 lemon slice
- 2 Tbls olive or canola oil
- 2 carrots
- Boil 1 cup of water with a few chunks of the chuck beef or use beef broth as a substitute, and bring to boil. Simmer and set aside.
- Brown the meat and set aside.
- Remove any liquid from the pot and add oil.
- Sauté the onions and garlic.
- Add the beef and hot dogs and mix for 2 minutes
- Add tomato sauce, beef broth (or water), soy sauce, bay leaves and Serrano chile. Bring to boil.
- Add 2 tablespoons of lemon juice.
- Cover and cook for 1 ½ hours or until meat is tender. Or pressure cook for 40 minutes
- Cut carrots and boil separately for 15 minutes. When meat is done, add carrots and 1 lemon slice.
- Serve warm.