Beef Mechado
A weekend Filipino dinner. Ready in about 1 hour 26 minutes. Difficulty: more effort.
- 1 hr 21 minPrep (about)
- 5 minCook (about)
- 1 hr 26 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 3 lb beef Shopping tip: Chuck roast or stew beef, cut in cubes.
Fresh & other
- 5 cloves garlic
- 2 onions
- 12 oz tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- 1 ½ cups water
- 2 slices lemon
- 2 potatoes
Sauces & oils
- ¼ cup + 1 ½ tsp olive oil
- ⅓ cup soy sauce
Spices & seasonings (3): black pepper, bay leaves, salt
- ¾ tsp black pepper
- 3 bay leaves
- To taste salt
How to make it
Steps in our own plain words.
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Make the beef tenderloin marinade ground black pepper, salt, sugar, olive oil, sesame oil, garlic, ginger, vinegar and by combining soy sauce in a large bowl.
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Mix well, 1.
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Add your cubed beef tenderloin to your bowl with the beef tenderloin marinade.
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Toss to coat the beef.
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Let it stay for 1 hour, 2.
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Assemble your beef kebob by skewering your vegetables and marinated beef tenderloin using a metal or bamboo skewer, 3.
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Heat-up your grill plus start grilling the beef kebobs for 3 min per side.
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This will give you medium beef that's juicy and tender on the inside.
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Add more time if you want beef fully done, but it will be less tender.
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Move to a serving plate.
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Serve with Saffron rice, 5, share.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.