Citrus Pine Mechado Recipe
Add a sweet and tangy flavor to your regular mechado.
Categories Main Dish, Beef, Del Monte Pineapple, Pinoy Dishes
Preparation Time15 min.
Cooking Time3 hrs. and 46 mins.
Serving Size 7
Ingredients
- 250 g beef, chuck/kalitiran (beef round or beef brisket), cut into chunks
- 1 1/2 Tbsp soy sauce
- 1/2 pc lemon, squeeze the juice and divide into 2, mince the zest
- 2 1/2 Tbsp oil, for browning
- 2 1/2 Tbsp oil
- 1/2 cup garlic, crushed
- 5 pcs Sibuyas Tagalog/shallots cut into half
- - salt, to taste
- 1/4 tsp pepper, black
- 2 pcs bay leaf/laurel leaf
- 1 pouch DEL MONTE Original Style Tomato Sauce (200g)
- 3/4 cup water
- 1 1/2 Tbsp oil, for frying
- 1 cup sweet potato, cut into chunks
- 1 pouch DEL MONTE Pineapple Tidbits (115g), drained, reserve syrup
- 3 Tbsp bell pepper, red, cut into 1-inch squares
- 3 Tbsp bell pepper, green, cut into 1-inch squares
Cooking Tools Needed
- Casserole
- Chopping Board
- Measuring Cups
- Measuring Spoon
- Spatula
Preparation
- Marinate beef in soy sauce, reserved pineapple syrup and half of lemon juice.
- In a pan, heat the oil then brown the meat in batches and set aside.
- In the same pan, add oil then sauté garlic and shallots over low heat until fragrant. Add browned beef and cook for 2 minutes.
- Season with salt, pepper, and bayleaf.
- Add the DEL MONTE Original Style Tomato Sauce and water. Bring to a boil and lower down heat and simmer until meat is tender. In a separate pan, fry sweet potato while simmering the meat.
- When the meat is tender, add the DEL MONTE Pineapple Tidbits, bell peppers, and sweet potato.
- Add remaining lemon juice just before serving and sprinkle with lemon zest.