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


  1. 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.
  2. 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.
  3. Add bell peppers and olives, then simmer for another 5 minutes.
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