### Cooking Method

1. **Marinate the Beef**: Combine soy sauce, calamansi juice, and black pepper in a bowl. Add the beef chunks, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.

2. **Prepare the Pork Fat**: If using, freeze the strips of pork fat for a few minutes to make them easier to insert into the beef. Using a sharp knife, create small holes in the center of each beef chunk and insert a strip of pork fat into each.

3. **Sauté Aromatics**: In a large pot, heat oil over medium heat. Add the onions and cook until softened. Add the garlic and cook until fragrant.

4. **Brown the Beef**: Add the marinated beef chunks to the pot and cook until browned on all sides.

5. **Add Tomato Sauce and Water**: Pour in the tomato sauce and water. Add the bay leaves and bring the mixture to a boil.

6. **Simmer**: Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.

7. **Add Vegetables**: Add the potatoes, carrots, and bell peppers to the pot. Continue to cook until the vegetables are tender.

8. **Season**: Taste and adjust the seasoning with fish sauce and salt as needed.

9. **Serve**: Remove the bay leaves and discard. Serve the Mechado hot with steamed rice.

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## Simplified Beef Mechado: My Version

While the traditional method yields a delicious dish, it can be time-consuming and requires specific ingredients. In my version, I’ve simplified the process without sacrificing flavor.

### Ingredients

* **Beef**: I use beef chuck roast, which has a good amount of marbling, ensuring tenderness without the need for larding.

* **Marinade**: A combination of soy sauce and lemon juice serves as the marinade.

* **Aromatics**: Onion and garlic are sautéed to form the base of the sauce.

* **Tomato Sauce**: Provides the rich, tangy base for the stew.

* **Vegetables**: Potatoes, carrots, and bell peppers are added for texture and sweetness.

* **Seasonings**: Bay leaves, fish sauce, and salt are used to season the dish.

### Cooking Method

1. **Marinate the Beef**: Combine soy sauce and lemon juice in a bowl. Add the beef chunks, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

2. **Sauté Aromatics**: In a large pot, heat oil over medium heat. Add the onions and cook until softened. Add the garlic and cook until fragrant.

3. **Brown the Beef**: Add the marinated beef chunks to the pot and cook until browned on all sides.

4. **Add Tomato Sauce and Water**: Pour in the tomato sauce and water. Add the bay leaves and bring the mixture to a boil.

5. **Simmer**: Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender.

6. **Add Vegetables**: Add the potatoes, carrots, and bell peppers to the pot. Continue to cook until the vegetables are tender.

7. **Season**: Taste and adjust the seasoning with fish sauce and salt as needed.

8. **Serve**: Remove the bay leaves and discard. Serve the Mechado hot with steamed rice.

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## Tips for the Best Beef Mechado

* **Marinate the Beef**: Allowing the beef to marinate enhances its flavor and tenderness.

* **Use the Right Cut of Beef**: Choosing a cut with good marbling, like chuck roast, ensures a juicy and tender dish.

* **Cook Low and Slow**: Slow cooking allows the flavors to meld and the beef to become tender.

* **Adjust Seasonings**: Taste the dish as it cooks and adjust the seasonings to your preference.

* **Serve with Steamed Rice**: The rich sauce pairs perfectly with plain steamed rice, allowing you to savor every bite.

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## Conclusion

Beef Mechado is a dish that brings comfort and joy to many. Whether you choose to prepare it the traditional way or opt for a simplified version, the result is a flavorful and satisfying meal. By understanding the origins and traditional preparation methods, you can appreciate the depth of flavor in every bite. So, gather your ingredients, follow the steps, and enjoy a hearty bowl of Beef Mechado with your loved ones.

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