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Mechado
1 kilo beef sirloin ( cut into chunk cubes )
%-cup pork fat ( julienne )
6 medium potatoes ( quartered )
4 onions ( quartered )
1-cup beefstock
2 bay leaves
2 pieces red bell pepper ( quartered )
%-cup vinegar
1-cup tomato puree
Pinch of salt & pepper
2 tablespoons olive oil
Make an incision on each beef chunks and insert pork fat.
In a casserole, place beef, bay leaves, vinegar, tomato puree, salt & pepper and beef stock.
In medium heat, allow simmering until beef is tender.
Add in potatoes, onions, and bell pepper.
When potatoes are fork-soft and sauce has thicken, stir in olive oil.
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