Marinate the beef: In a bowl, combine beef, soy sauce, and a pinch of black pepper. Let marinate 15–30 minutes.
Sear the beef: Heat oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
Sauté aromatics: In the same pot, sauté garlic, onion, and tomatoes until softened and fragrant.
Simmer: Return beef to the pot. Add beef broth (or water) and fish sauce if using. Bring to a boil, then reduce heat, cover, and simmer 1 hour, until beef is tender.
Add vegetables: Add potatoes and carrots. Simmer uncovered for 20–30 minutes, until vegetables are cooked and sauce thickens.
Serve: Serve hot with steamed rice.
💡 Ashley’s Tips:
For extra flavor, add a tablespoon of tomato paste or liver spread when simmering. 🍅
Use beef shank or brisket for more tender, flavorful meat.
Adjust seasoning with soy sauce or fish sauce before serving.
If you want, I can also give you a pressure cooker version of Beef Mechado — it’s ready in under 40 minutes, and the beef is fall-apart tender! Do you want me to share that next?
