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Mechado

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Mechado

In  Machado, this culinary fact is applied via an ingenious technique of inserting “wicks” of pork fat into cheaper and leaner cuts of beef. As the larded beef pieces are cooked, the threaded strips of fat melt into the meat, keeping them moist and flavorful

Ingredients

# 1 kilo beef sirloin (cut into chunk cubes)
# ?-cup pork fat (julienne)
# 6 medium potatoes (quartered)
# 4 onions (quartered)
# 1-cup beef stock
# 2 bay leaves
# 2 pieces red bell pepper (quartered)
# ? -cup vinegar
# 1-cup tomato puree
# Pinch of salt & pepper
# 2 tablespoons olive oil

Instructions

Procedures :
# Make an incision on each beef chunks and insert pork fat.
# In a casserole, place beef, bay leaves, vinegar, tomato puree, salt & pepper and beef stock.
# In medium heat, allow simmering until beef is tender.
# Add in potatoes, onions, and bell pepper.
# When potatoes are fork-soft and sauce has thicken, stir in olive oil

Keywords: Mechado

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