Hello everyone! Today’s recipe is so special, I really need to include my mom’s name on it to honour him for inspiring me to make this dish.
So as we all know we only have a couple of days before the big day of all the wonderful Mom’s around the globe.
Please treat your Mom like a real Queen on their special day. At least give them a once a year day-off on her daily house choirs.
Cook for her, wash the dishes for her, feed the dogs and all the things that your Mom usually do everyday.
Honestly, I have never done it to my Mom. I spend most of my time onboard and when I was at home on Mother’s day, I’m too busy with my own family. One day it will be too late for me to show how much I love my Mom and I will be very sorry for myself.
I guess I’m too young to realize how much my Mom means to me and too old to accept my mistakes.
But I also believe its never too late show love to someone that really cares for you.
This Beef Mechado is one of the food that really reminds me of my Mommy Bing. I can still remember that dinner, the perfect tenderness of the beef, the natural sweet tangy taste of the sauce and a happy family around the our dining table enjoying a one course meal with a lot of hot steamed rice. That memory is priceless!
That’s how powerful a wonderful dish can be! A co-blogger once told me that a good food is like a portal that you can time travel back to the place where you first enjoyed that special meal.
Well before we go somewhere else, let’s go to my galley and start preparing this Beef Mechado.
Now on with the cooking…
Mommy Bing’s Beef Mechado
Prep. time: 10 minutes
Cooking time: 3 hours
Good for 12 crew as a 2nd Main Course
You will need;
1.5 kg. beef brisket, cut into chunks
2 Tbsp. cooking oil
2 Tbsp. unsalted butter
1 tsp. #Seasonin
8 cloves garlic, peeled and minced
200 grms. onions, coarsely chopped
400 grms. fresh tomatoes, cut into wedges or 1 can/400grms. tomato peeled
3 pcs. bay leaves
1 Tbsp. sweet paprika powder
2 Tbsp. fish sauce
2 Tbsp. soya sauce
4 cups. beef soup stock or water
200 grms. potatoes, cut into chunks
200 grms. carrots, sliced 1 cm thick
200 grms. red bell peppers
1 Tbsp. sugar
Salt and freshly ground black pepper to taste
Heat the oil and butter on a large cooking pot.
Add the beef brisket and sear on very high heat.
Add #Seasonin to give extra taste to the beef brisket.
Stir once in a while until the juice is drying up.
Add the garlic, onions, tomatoes and bay leaves.
Stir until the tometoes had softened. Add the paprika powder.
Pour in the fish sauce, soya sauce and soup stock or water.
Stir and bring it to a boil.
Cover the cooking pot with lid and let it simmer on low heat for 2-3 hours or until the beef brisket is soft and ready.
Take out from heat and set aside for a while to allow the excess oil to float.
Scoop out all excess oil on top and discard.
Add the carrots and potatoes. Stir and bring it back to heat and boil.
Lower heat and cover cooking pot with lid. Let it cook until carrots and potatoes are ready.
Discard the bay leaves. Add the sugar and red bell peppers.
Season with salt and freshly ground black pepper to taste.
Garnish with freshly chopped parsley.
Transfer to a serving dish and serve warm with hot steamed rice.
Enjoy your meal !!! 😉
Here’s how I do it;
Enjoy your meal !!! 😉
” BTW, the recipe above is my own version. I never ask my Mom’s recipe of her Beef Mechado
for the reason that I only like to enjoy it when she’s the one who prepares it.
And I know I can’t beat her Beef Mechado, and that I’m sure!”
Thanks alot for spending your precious time on my blog and hope this recipe encourage
you to try cooking some Beef Mechado on Mother’s Day for your wonderful Mom.
When you see a moon at night, keep in mind that is your mom watching over you…
HAPPY MOTHER’S DAY TO ALL YOU WONDERFUL MOMMY!!!
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