BEEF MECHADO FILIPINO CLASSIC

Another mouth watering dish is about to be unfold, but this is actually no mystery in the traditional Filipino Cuisine. You will often see this cooked and served during special occasions and celebrations. Along side other Filipino dish like Pancit Bihon, Dinuguan, Menudo, this traditional Filipino dish is truly a blockbuster and a sure fire hit in the table. We all have our own ways of cooking Beef Mechado, let me show you how I cook mine...Check out the ingredients and how to cook it:

INGREDIENTS:
1 Kilo bottom round beef from MLA ( I only use Meat and Livestock Australia) on all my beef recipes
1/2 kilos of potatoes
1/4 kilo of carrots
Bell peppers
Pickle juice (juice only)
1/2 cup Soy Sauce
Bay leaf
salt and pepper to taste
2 Liters of beef stock

PROCEDURE:

1. In a crock pot or ordinary pot (you can also use pressure cooker, but be careful not to overcook it as it will turn into a corned beef when over done) put the meat, soy sauce, salt and pepper to taste, bay leaf and the beef stock.
2. Set the heat on high fire, and then minimize gradually and allow to simmer for a much longer hour to make it tender.
3. When the liquid has been reduced and the meat is already tender, put on the carrots, potatoes and belle peppers to decorate your plate, serve and enjoy!