This is actually a friend's family recipe that I learned years ago. I published the Mechado Marinade yesterday since I usually marinate this for a whole day. Let me share with you how that's done again.
Mechado Marinade
1 kilo beef cut into cubes (preferably nape part but brisket will also do)
1 clove garlic (chopped)
Soy Sauce
Worcestershire Sauce (I usually use Lea Perrins)
5 tsps. Kalamansi juice
A little bit of pepper
*Marinate for an hour to a whole day
Ingredients:
1 clove garlic (chopped)
1 large red onion (chopped)
2 tbsp. margarine
2 tsp. pickle relish
115 g tomato sauce
1 can sliced mushrooms
Saute the garlic in margarine until golden brown. Add the onions and saute until clear in color. Put in the marinated beef. Simmer for 5 minutes then add the rest of the marinade. Add the pickle relish and tomato sauce and simmer until tender. Add the mushrooms and simmer for 5 minutes more. Serve hot.
Most of you would probably use a pressure cooker for this, thus, it would be more advisable to marinate the beef for a whole day. If you choose to do it the traditional style, it would take a total of three hours to cook this dish until tender.
Serves 5-6.
I apologize... Before I can even take a photo of the finished product, my friends devoured everything to the last bite!
Friday, February 5, 2010
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