Blue Essense

Navigation

Home | .(JavaScript must be enabled to view this email address)

Members

Monthly Archives

Most recent entries

Syndicate

RSS 2.0
Atom

Site Credits

Design by:
BlogMoxie

Mechado

This is one of my favorite filipino dishes. This is my Aunt Dolly's recipe, and I think I almost have it close to tasting like hers. When I first asked for the recipe, she kind of joked, well you put this in then you put that in. So I finally sat down with her and she showed me how she makes it. After taking down notes while cooking, this is what the recipe turned out to be. It is best served with white rice. This makes about 8 -10 servings.

***UPDATE: I recently tried using trip tip instead of brisket and i loved the results. It more tender and moist. Not to mention, a shorter cooking time. I did like that at my local Costco they carried Tri Tip already cut into about strips, which made preparation easier. Additionally, my potatoes kept disintegrating into the sauce. I did want some of the natural potatoe starch to thicken the sauce, but I didn't want to lose the whole potatoe. So I started to cut it into bigger chunks and it solved the problem. ***

5 pounds beef brisket, flat cut (USDA Choice is preferable), cut along grain in 1″ strips, then cut across grain in 1/2 " pieces (OR Tri Tip)
1 medium onion, chopped
6 tablespoons dried minced onions
1 medium tomato, cut in 1/2 lengthwise, then sliced
2 bay leaves, whole
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 (16oz) cans tomato sauce
4 medium potatoes, cut into 1/2″ chunks
juice from 1/2 a lemon
pepper, to taste

1. Put ingredients in order into a pot. Cook on medium-high heat, until boiling.

2. Reduce heat to medium-low to medium. Cook until meat is tender, stirring every 15 min. Potatoes will melt into the sauce and thicken it. If sauce is not tastey enough, add a little more soy sauce.

-----

Posted by Illusion on 05/15 at 12:14 PM
(0) Comments • Permalink