Beef Ribs Mechado 2.0
Serves 2
Directions
- 1Marinate beef ribs with half cup soy sauce, around 4 tablespoons liquid seasoning, half cup banana ketchup, plenty of Worcestershire sauce, pepper, and 6-8 pieces of calamansi.
- 2Mince around half kilo of onion using a food processor until very fine, then add to the beef for marination.
- 3Marinate the beef for 30 minutes or more.
- 4On a medium heat pan, add the marinated beef and around 3 cups of water.
- 5Simmer until halfway through, then add around 3/4 cup tomato sauce.
- 6Continue to simmer and tenderize the beef, covering the pan and cooking on low heat.
- 7Add laurel leaves.
- 8Mince 7-8 pieces of garlic and one red bell pepper very finely.
- 9In another pan, sauté the minced garlic and bell pepper in a small amount of coconut oil until fragrant.
- 10Pour the sautéed garlic and bell pepper mixture into the mechado.
- 11Simmer the mechado until it renders fat, the beef is tender, and the flavors are well absorbed.
- 12Optionally, add a little sugar to sweeten the mechado slightly.
- 13Simmer briefly after adding sugar.
- 14Serve with fried potatoes as a last-minute addition.
Ingredients
- beef ribs
- 0.5 cup soy sauce
- 4 tbsp liquid seasoning
- 0.5 cup banana ketchup
- Worcestershire sauce
- pepper
- 6 pieces kalamansi
- 8 pieces kalamansi
- 0.5 kilo onion, minced
- 3 cups water
- 0.75 cup tomato sauce
- laurel
- 7 pieces garlic, minced
- 8 pieces garlic, minced
- 1 red bell pepper, finely minced
- coconut oil
- sugar
- fried potatoes
Equipment
food processorpan
Tips
- Use beef ribs for a richer flavor.
- Marinate the beef for at least 30 minutes.
- Mince the onions very finely, preferably using a food processor.
- Sauté garlic and bell pepper in coconut oil separately before adding to the mechado.
- Optionally add a little sugar for a sweeter taste, similar to mechado from Malabon.
- Serve with fried potatoes.
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