Filipino · intermediate
Citrus Soy Braised Beef Mechado
A savory Filipino beef stew braised in rich tomato sauce, brightened with calamansi juice and soy sauce, and cooked with tender potatoes and bell peppers.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Marinate beef cubes in soy sauce and calamansi juice for 15 minutes at room temperature.
- 02
Heat 1 tablespoon cooking oil in a heavy pot or Dutch oven over medium-high heat.
- 03
Brown beef cubes on all sides in batches for 5 minutes, then transfer to a plate.
- 04
In the same pot, sauté minced garlic over medium heat for 1 minute until fragrant.
- 05
Return beef to pot, add tomato sauce and halal beef broth, then bring to a gentle boil.
- 06
Cover, reduce heat to low, and simmer for 45 minutes until beef is fork-tender.
- 07
Add cubed potatoes and red bell pepper strips, then simmer uncovered for 15 minutes until potatoes are soft and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Citrus-Acid Braising
Braising tough cuts of beef in an acidic medium breaks down collagen faster while infusing deep flavor throughout the meat.
Notes from the kitchen
- Cutting potatoes into uniform medium cubes ensures they finish cooking at the same time without turning mushy.
- If calamansi is unavailable, fresh lime juice mixed with a dash of lemon juice makes a great substitute.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
