Christina Sepidoza of Wilbur & Sabastian's Bistro.
Directions for: Beef Mechado
Ingredients
2 lb(s) stewing beef, cubed
1 cup red wine
cup brown sugar
8 fresh bay leaves
12 peppercorns, crushed
2 Tbsp Spanish paprika
4 Tbsp canola oil
3 red peppers, sliced
3 green peppers, sliced
2 large onions, sliced
1 bulb garlic, peeled and crushed
4 stalks celery, finely chopped
1 sprig fresh thyme
2 carrots, chopped
2 (28-oz) cans diced tomatoes
1 (16-oz) can tomato paste
green olives
salt, to taste
Directions
1. To make a marinade for the beef, stir together red wine, brown sugar, bay leaves, peppercorns, and smoked paprika in a large airtight container.
2. Add the beef, making sure it is entirely submerged; cover and refrigerate for 24-96 hours.
3. When ready to use, strain beef from marinade; reserve marinade.
4. In a medium pan, heat 2 tablespoons of oil over medium heat.
5. Add half of stewing beef to the pan; stir and cook for 4-5 minutes, or until all sides are brown.
6. Remove beef from the pan and set aside; repeat until all beef is browned.
7. Warm 2 tablespoons of oil in a large pot over low heat. Add red and green peppers, onion, garlic, celery, thyme, and carrots; stir and cook for 5-8 minutes, or until onions are soft and translucent.
8. Add browned beef, reserved marinade, diced tomatoes, and 3 cups of water and increase heat to medium.
9. Once pot comes to a simmer, reduce heat to low, cover and cook for 3-5 hours, or until the meat is fork tender and cooked through; stir occasionally to prevent meat from burning.
10. Add tomato paste to thicken a few minutes prior to serving; season with salt and pepper, to taste. If the mechado tastes too acidic, add sugar, to taste.
11. Serve mechado in shallow bowls garnished with green olives.
See more: Beef, Comfort Food, Mexican, Vegetables