A Filipino beef mechado — cubes of beef in a savoury soy and citrus marinade, grilled until tender and juicy, served with saffron rice.
- 3 cloves Garlic
- 1 sliced Onion
- 2 Lbs Beef
- 8 ounces Tomato Puree
- 1 cup Water
- 3 tbs Olive Oil
- 1 Slice Lemon
- 1 large Potatoes
- 1/4 cup Soy Sauce
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- To taste Salt
Tags:
Stew WarmingVideo
Preparation
- Make the marinade by combining the soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt and ground black pepper in a large bowl and mixing well.
- Add the cubed beef and toss gently to coat, then leave for 1 hour.
- Using a metal or bamboo skewer, thread the vegetables and marinated beef onto skewers.
- Heat the grill and cook for 3 minutes per side for juicy, tender medium beef, adding more time for well done.
- Transfer to a serving plate and serve with saffron rice.
