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!

Marinating
15 minutes
1. In a mixing bowl, marinate the beef with Knorr Liquid Seasoning, calamansi juice, and black pepper.
2. Combine very well, then cover the bowl with plastic wrap.
3. Let it marinate inside the chiller for 24 hours.
Cooking
105 minutes
1. Preheat the pressure cooker for 10 minutes or until it turns piping hot.
2. Add a small amount of oil and sear all the sides of the beef. Set it aside.
3. Sauté the onion, garlic, tomato, and chorizo in the same pressure cooker.
4. Add the tomato sauce, calamansi juice, Knorr Liquid Seasoning, smoked paprika, bay leaf, black pepper, water, carrots, potatoes, and beef.
5. Cover the pressure cooker and let it cook. Once it whistles, simmer for 40 minutes.
6. Afterwards, remove the whistle and wait for it to cool down.
7. Open the cover and check the beef's tenderness. Let it simmer again if needed.
8. Transfer the beef mechado to a serving dish. Garnish with spring onion and fried garlic.
9. Serve the dish while it's hot.