Ingredients
| 1 | cup | onion, diced |
| 2 | Tbsp | garlic minced |
| ¼ | cup | olive oil |
| 2 | packs | Hunt's Tomato Sauce 250g |
| 2 | pcs | bay leaf |
| 1 | can | whole button mushrooms 250g |
| ½ | Tbsp | whole peppercorns |
| 1 | Tbsp | salt |
| 1 | Tbsp | sugar |
| ¼ | kg | pork fat, cut into large cubes |
| 1 | kg | beef shortplate, pre-cooked, cut in desired serving size |
| 3 to 4 | cups | beef stock |
| 1 | medium red bell pepper, cut into large cubes | |
| 1/2 | cup | green olives, pitted |
Procedure:
- For the Mechado Sauce, saute the onion and garlic in olive oil. Add beef stock and simmer, then add 2 packs of Hunt's Tomato Sauce, bay leaves, mushrooms, peppercorns, salt, and sugar. Simmer for 10 minutes.
- On a separate pan, saute and render the pork fat, increase fire a bit, then add beef. Cook for about 5 minutes until it darkens. Transfer meat to simmering mechado sauce pot. Simmer until beef is tender and sauce is thick.
- Add bell peppers and olives, then simmer for another 5 minutes.
