Instructions:
- Marinate the beef:
- In a bowl, combine beef, soy sauce, and a pinch of black pepper. Let it marinate for 30 minutes (or overnight for deeper flavor).
- Sear the beef:
- Heat oil in a large pot over medium heat.
- Brown the beef on all sides, then remove and set aside.
- Sauté aromatics:
- In the same pot, sauté onions until translucent, then add garlic and tomatoes. Cook until tomatoes are softened.
- Deglaze and simmer:
- Add vinegar and let it sizzle for 1–2 minutes (do not stir).
- Return the beef to the pot and pour in beef broth or water. Add bay leaves.
- Bring to a boil, then reduce heat and simmer, covered, for 1.5–2 hours until beef is tender.
- Add vegetables (optional):
- Add potatoes and bell peppers during the last 20–30 minutes of cooking.
- Adjust seasoning:
- Taste and add salt or more soy sauce if needed.
- Serve:
- Serve hot with steamed rice for a comforting meal.
💡 Tips:
- For extra richness, you can add 1–2 tbsp tomato paste or a splash of fish sauce.
- Slow-cooker method: After browning beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
- Leftovers taste even better the next day as flavors continue to meld.
If you want, I can also give you a quick 45-minute version of Beef Mechado that’s tender and flavorful without long simmering.
Do you want me to share that quicker version?
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