Beef Mechado a la Gloria: Nobody Does It Better Than My Mom

Eating is my favorite pastime. I get excited by the sight and smell of food and have a blast trying out new restos. I enjoy Japanese, Italian, and Filipino cuisine. But if I can help it, nothing is more satisfying than a homecooked meal. I believe only a few, if no one, can contest that the best cook in the world is our mom. And of course, (all together now) “Nothing beats my mom’s cooking!” Haha! My faves are her kare-kare, pork sinigang cooked the traditional way (no mixes then yet), and beef mechado.

When I went to Australia for further studies, I realized I would not survive eating out all the time. I needed to learn how to cook. That’s when I started getting my hands dirty in the kitchen. I would call my mom for instructions with the pots and pans already sizzling on the stove. That was ages ago. While I cook every now and then, it was during the lockdown that my culinary skills (or lack of them) were put to the test. But I find cooking somehow therapeutic and relaxing as it keeps your mind off the negative things happening around us. And cooking for your family is bliss, knowing that no matter what, they will like what you serve anyways.

Here’s a recipe for Beef Mechado that i got from my mom. Happy to share it with you. In this busy world, hope you find the time to try it. I am sure you will like the final output. Presenting… Beef Mechado a la Gloria!!!

Ingredients:

1 to 1.5 kilos of beef chuck roast or top round, cut into 2-inch cubes (can be pressure cooked for 40 minutes prior to cooking)

1/3 cup cooking/canola oil

3 medium potatoes, peeled and quartered

3 medium carrots, peeled and cut into 2-inch cubes

2 onions, peeled and chopped

7 cloves garlic, peeled and minced

4 tomatoes, sliced

1/4 cup lemon or calamansi juice (about 6 pcs calamansi)

1/3 cup soy sauce

1 and 1/2 cup tomato sauce

1/2 cup tomato paste (mixed with 1 cup water)

3 cups water (or beef broth from pressure cooker if beef is pressure cooked)

A pinch of pepper to taste

1/2 sachet (or 4 grams) of Maggi magic sarap

1 and 1/2 teaspoons of brown sugar

Cooking Instructions:

1.  In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned (or for about 5 to 8 minutes)

2.  Remove potatoes and carrots from pot and set aside (you may drain on paper towels if you wish).

3.  With the remaining oil in the pot, saute onions until softened.  Add garlic.  Then add tomatoes. Continue sautéing for 2 minutes.

4.  Add pressure-cooked beef and cook, stirring occasionally, until lightly browned (or about 2 minutes).  (Note: if beef is not pressure cooked, this may take 5 minutes.)

5.  Add soy sauce and calamansi juice and stir. Continue cooking for about 2 minutes.

6.  Add tomato sauce, tomato paste, and water (or beef broth from pressure cooker). Stir and bring to a boil.

7.  Lower heat, cover, and cook for about 20 to 30 minutes or until beef is tender, and to allow beef to absorb the sauce. If drying out before beef is tender, add additional water (or beef broth from pressure cooker) in 1/2 cup increments as needed.  (Note: if beef is not pressure cooked, this may take 1.5 hours to 2 hours. You may remove the scum that may float on surface if you wish.)

8.  Add potatoes and carrots, stir, and continue cooking for about 4 to 5 more minutes or until potatoes are tender and sauce is reduced.

9.  Season with pepper and Maggi magic sarap. Stir gently.

10.  Add sugar. Stir gently.  Simmer for 1 to 2 minutes.  Serve hot.

Key rule: Tantyahan lang yan. Trust your sense of taste.