Mechado Baka
Fork-tender beef brisket, tomato sauce, chunks of carrots and potatoes, and calamansi juice zest—simmered together to make a classic stew. This simple yet comforting stew has a blend of savory and tangy flavors, people will keep coming back for more!
Main course
Ingredients
Marinating
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Beef brisket or Beef Short Ribs with Fat Included, cut into cubes 1500.0 g
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Calamansi Juice 60.0 g
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Black Pepper 2.0 g
Cooking
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Onion, chopped 50.0 g
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Garlic, chopped 50.0 g
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Tomatoes, chopped 150.0 g
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Chorizo, chopped 150.0 g
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Tomato Sauce 500.0 ml
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Calamansi Juice 30.0 ml
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Smoked Paprika 2.0 ml
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Bay Leaf 2.0 pc
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Black Pepper 2.0 g
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Water, may be adjusted depending on the size of the pressure cooker 1500.0 ml
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Carrots, cut into cubes 300.0 g
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Potatoes, cut into cubes 300.0 g
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Spring Onions, chopped 10.0 g
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Garlic, fried 15.0 g
Preparation
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Marinating
15 minutes- In a mixing bowl, marinate the beef with Knorr Liquid Seasoning, calamansi juice, and black pepper.
- Combine very well, then cover the bowl with plastic wrap.
- Let it marinate inside the chiller for 24 hours.
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Cooking
105 minutes- Preheat the pressure cooker for 10 minutes or until it turns piping hot.
- Add a small amount of oil and sear all the sides of the beef. Set it aside.
- Sauté the onion, garlic, tomato, and chorizo in the same pressure cooker.
- Add the tomato sauce, calamansi juice, Knorr Liquid Seasoning, smoked paprika, bay leaf, black pepper, water, carrots, potatoes, and beef.
- Cover the pressure cooker and let it cook. Once it whistles, simmer for 40 minutes.
- Afterwards, remove the whistle and wait for it to cool down.
- Open the cover and check the beef's tenderness. Let it simmer again if needed.
- Transfer the beef mechado to a serving dish. Garnish with spring onion and fried garlic.
- Serve the dish while it's hot.
