Mechado: Filipino Braised Beef

Ingredients

• 2 pounds Beef chuck or brisket, cut into 2-inch cubes
• 8 cloves Garlic cloves, peeled and left whole
• ¾ cup Green pitted olives (with pimentos if possible)
• 1 can (15 oz) Canned crushed tomatoes
• 1 cup Beef broth
• 2 tablespoons Cooking oil
• 2 leaves Bay leaves
• 1 teaspoon Salt
• ½ teaspoon Black pepper

Instructions

1. 1

   Using a sharp knife, make a small slit into the side of each beef cube, then push one whole garlic clove deep into each slit until the garlic is hidden inside the meat. Repeat until all 8 garlic cloves are inserted into 8 different beef cubes.

2. 2

   Sprinkle the salt and black pepper evenly over all the beef cubes on all sides, rubbing the seasoning gently into the meat with your fingers.

3. 3

   Pour 2 tablespoons of oil into a 5-quart Dutch oven or heavy pot, then set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 1 minute.

4. 4

   Working in batches, carefully place beef cubes into the hot oil, leaving a small gap between each piece — do not crowd the pot. Let each batch cook undisturbed until the bottoms turn deep golden brown, about 3 to 4 minutes per side. Transfer each finished batch to a clean plate.

5. 5

   Pour 1 can of crushed tomatoes (15 oz) directly into the pot, then use a wooden spoon to scrape up all the stuck-on brown bits from the bottom and sides of the pot until the bottom is clean, about 1 minute.

6. 6

   Pour 1 cup of beef broth into the pot, then add 2 bay leaves and stir gently with the wooden spoon to combine the liquids, about 30 seconds.

7. 7

   Return all the browned beef cubes to the pot, making sure they are submerged in the liquid — add more broth if needed so the beef is just covered.

8. 8

   Reduce the heat to low, then cover the pot with a lid and let the beef simmer gently without lifting the lid for 45 minutes — you should hear a very quiet steady bubbling sound.

9. 9

   Lift the lid and test the beef tenderness by piercing the largest cube with a fork — it should slide through easily with no resistance. If it is still firm, cover and simmer for another 10 to 15 minutes.

10. 10

    Stir in 0.75 cup of green olives, distributing them evenly throughout the pot, then simmer uncovered for another 5 minutes so the olives warm through.

11. 11

    Remove the pot from heat and lift out and discard the 2 bay leaves by carefully fishing them out with a fork or slotted spoon.

12. 12

    Using a slotted spoon or tongs, transfer beef cubes to individual shallow bowls or plates, then ladle the tomato-olive sauce around the beef, ensuring each bowl gets a generous amount of sauce and olives.

Tools you’ll need

• 5-quart Dutch oven or heavy pot with lid
• Sharp knife
• Cutting board
• Wooden spoon
• Fork
• Slotted spoon or tongs
• Measuring cups and spoons
• Shallow bowls or plates

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