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Beef Mechado with Coconut Milk
120 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
520 kcalCalories
38 gProtein
18 gCarbs
32 gFat

Approximate values estimated by AI

Coconut MilkFilipino FusionStew

Beef Mechado with Coconut Milk

60% authentic · Filipino Fusion

A creative twist on Beef Mechado, incorporating creamy coconut milk for a richer, slightly sweeter flavor profile, balanced with the traditional tomato base.

Ingredients

Servings4
  • Beef brisket, cut into 1.5-inch cubes1 kg
  • Soy sauce1/4 cup
  • Calamansi juice2 tbsp
  • Tomato sauce1 cup
  • Garlic, minced3 cloves
  • Onion, chopped1 medium
  • Coconut milk1 cup
  • Water1 cup
  • Bay leaves1
  • Fish sauce (patis)1 tbsp
  • Sugar1 tsp
  • Cooking oil2 tbsp
  • Saltto taste
  • Black pepperto taste

Steps

  1. 1

    Marinate beef in soy sauce and calamansi juice for 30 minutes.

  2. 2

    Heat oil in a pot over medium-high heat. Brown the marinated beef cubes. Remove and set aside.

  3. 3

    Sauté garlic and onion until fragrant and softened.

  4. 4

    Add tomato sauce and cook for 2 minutes.

  5. 5

    Return beef to the pot. Add water, bay leaf, and fish sauce. Bring to a boil, then simmer covered for 1 hour until beef is tender.

  6. 6

    Pour in coconut milk and sugar. Stir well and simmer uncovered for another 15-20 minutes, allowing the sauce to thicken slightly.

  7. 7

    Season with salt and black pepper to taste. Remove bay leaf.

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