Filipino Beef Mechado

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the beef chuck with the soy sauce, calamansi juice, and black pepper.

   約2 分

   調理のヒント： If calamansi is unavailable, use lime juice as a substitute.

2. 2

   Marinate the beef for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

   約30 分

   調理のヒント： For deeper flavor, marinate overnight.

3. 3

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   約2 分

4. 4

   Remove the beef from the marinade, reserving the marinade, and pat the beef dry with paper towels.

   約1 分

   調理のヒント： Drying the beef helps achieve a better sear.

5. 5

   Sear the beef in batches until browned on all sides, then remove from the pot and set aside.

   約10 分

   調理のヒント： Do not overcrowd the pot to ensure proper browning.

6. 6

   Add the onion to the pot and sauté until softened, about 3-5 minutes.

   約5 分

7. 7

   Stir in the garlic and cook for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

8. 8

   Add the tomato paste and cook for 2 minutes, stirring constantly.

   約2 分

   調理のヒント： Cooking the tomato paste deepens its flavor.

9. 9

   Return the seared beef to the pot, then pour in the reserved marinade, diced tomatoes, beef broth, and add the bay leaves.

   約2 分

10. 10

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beef is tender.

    約1 時間

    調理のヒント： Stir occasionally to prevent sticking.

11. 11

    Add the potatoes and carrots to the pot and continue to simmer for another 15-20 minutes, or until the vegetables are tender.

    約20 分

12. 12

    Stir in the red and green bell peppers and cook for 5 more minutes, until slightly softened but still vibrant.

    約5 分

13. 13

    Season with salt to taste, adjusting if needed.

    約1 分

14. 14

    Remove the bay leaves before serving.

    約1 分