|2||packs||Hunt's Tomato Sauce 250g|
|1||can||whole button mushrooms 250g|
|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|
- 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.