Beef Mechado

Combine the chuck roast, short ribs, smashed garlic, citrus juice, soy sauce, and ground pepper in a large bowl and toss thoroughly until everything is evenly coated, then cover and refrigerate for at least 4 hours or overnight.
Place a large heavy pot over medium heat, add the pork belly slices, and cook until browned and crisp, then remove with a slotted spoon and reserve the rendered fat.
Increase the heat and sauté the carrots and potatoes in the rendered fat until lightly golden, then add the bell peppers, season lightly with salt, cook briefly, and refrigerate the vegetables.
Lower the heat to medium, melt the butter in the same pot, add the onions with a pinch of salt, and cook until soft and lightly golden, then stir in the brown sugar and continue cooking until deeply caramelized.
Add the minced garlic to the onions and cook briefly until fragrant, then transfer the mixture to a plate.
Pour oil into the pot, heat until lightly smoking, and sear the marinated beef and ribs in batches until browned on all sides, then set aside with the onions.
Reduce the heat to medium and cook the tomato paste in the empty pot, stirring until it darkens slightly, then add the crushed tomatoes and reserved marinade liquid and let it thicken.
Stir in the fish sauce, beef stock, vinegar, bay leaves, salt, and pepper, then return the beef, pork belly, and onion mixture to the pot and mix well.
Cover and simmer gently for 2½ to 3 hours, until the meat is fork-tender and the sauce is rich.
Add the reserved vegetables to the pot and cook until tender, about 20 minutes more.
Stir in fresh lemon juice, adjust seasoning as needed, and prepare to serve.

Ingredients

Instructions

Notes

Nutrition