Beef Mechado

Method

1. If using pork fat for larding, make small slits in the beef pieces and insert the pork fat strips through the centre of each piece.
2. In a bowl, combine soy sauce, calamansi or lemon juice, minced garlic, and pepper. Marinate the beef for at least 1 hour or up to overnight in the fridge.
3. Heat the oil in a heavy pot over medium high heat. Brown the marinated beef on all sides until nicely seared, then set aside.
4. In the same pot, sauté the sliced onion and any remaining garlic until softened.
5. Add the tomato sauce, water or broth, bay leaves, and the marinade. Return the beef to the pot, bring to a simmer, then cover and cook 1.5–2 hours, or until the beef is tender. You can pressure cook about 40 minutes. For the pressure-cooker option, observe the appliance’s minimum liquid and fill limits; let pressure release as its instructions require and never force the lid open.
6. Add the potatoes and carrots about 20 minutes before the end of cooking so they become tender. Add the red bell pepper strips during the last 5–7 minutes so they stay bright and slightly crisp.
7. Season the mechado with sugar, salt, and pepper to balance the acidity of the tomato sauce, then serve hot with rice.