Mechado - Beef Pot Roast Recipe

Mechado - Beef Pot Roast Recipe

1.5 kg beef topside in one piece

strips of pork fat (optional)

4 large onions, peeled and quartered

4 large tomatoes, halved

6 potatoes, peeled and quartered

1 bay leaf

½ cup vinegar

2 tablespoons light soy sauce

½ teaspoon ground black pepper

2 tablespoons lard or any cooking oil

Method:

Insert strips of pork fat (if using) into beef at regular intervals if desired.  This keeps the beef moist, but this step may be omitted.  Spread the onions, tomatoes, bay leaf in a deep, heavy saucepan and place the beef topside on top of the vegetables and pour vinegar, soy sauce and water to cover the meat.  Bring to the boil, then reduce heat.  Cover pan and simmer until meat is almost tender about 45 minutes to 1 hour.  Add potatoes and pepper and simmer uncovered until potatoes are cooked and liquid almost evaporated.  Transfer sauce to serving plate, add lard to pan and fry beef on high heat until brown all over.  Slice the meat and serve with potatoes and sauce.