Beef Mechado
Beef mechado is Filipino braised beef infused with garlic, tomato, and a bright squeeze of lemon that cuts through the richness. The technique is straightforward but rewarding: searing beef until deeply browned, then simmering low and slow until the meat surrenders completely. That lemon juice is essential, a small acidic counterpoint that prevents the dish from becoming one-note. Serve it over rice to catch every drop of the concentrated sauce.
Instructions
0.
Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl.
Mix well. 1.
Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade.
Gently toss to coat the beef.
Let it stay for 1 hour. 2.
Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin. 3.
Heat-up the grill and start grilling the beef kebobs for 3 minutes per side.
This will give you a medium beef that is juicy and tender on the inside.
Add more time if you want your beef well done, but it will be less tender. 4.
Transfer to a serving plate.
Serve with Saffron rice. 5.
Share and enjoy!.
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