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Thursday, September 26, 2019

“Beef Mechado a la Lou” My Spuds and Dairy Culinary Cup-Inspired Recipe



Everyone who knows me will attest to the fact that I LOVE anything with milk in it. Whether it’s milk tea, champorado, halo-halo, omelette, soups, name it! I am also equally obsessed with potatoes. It’s one of the most nutritious and affordable veggies around. They’re also super versatile that you can just about add it to any ulam. 

I’ve probably cooked all the variations of Pinoy viands with milk and potatoes. I prefer adding milk to soups, as it gives it a richer flavor. Meanwhile, potatoes are an excellent extender and absorbs the flavors in the dish. A perfect combo, diba?





Beef Mechado a la Lou is Masarap Machado!

This reminds me of my Mother's trademark recipe, MECHADO, where she uses loads of potatoes and adds milk to enhance the taste of the beef. This dish has become a family favorite and is part of almost every celebration in our house like birthdays, Christmas, New Year, anniversaries, and when my siblings come home from abroad.

Before knowing that she uses milk in her mechado, I tried to recreate her recipe, but the flavor always came up short like there’s something missing! That’s when she shared her secret ingredient. Adding milk really makes a difference!

Inspired by the recent Spuds and Dairy Culinary Cup, I decided to make my own version of mechado that I’m sure will make my Mom proud!

Here’s how to turn your beef mechado into “masarap machado”! 








Ingredients:

*1 cup California Sunshine Milk 
*1 cup U.S. Dehydrated Potato Flakes
*3 medium potatoes, sliced into 2-inch cubes (I would have used U.S. Fresh Potatoes, but they are not yet available in Metro Manila)
*1 kilo beef short ribs, sliced into 2-inch pieces
*2 tablespoon cooking oil
*2 tablespoons crushed garlic
*1 cup onions, chopped
*1 1/4 cups tomato sauce
*3 medium sized tomatoes
*2 medium sized red bell pepper
*1 teaspoon salt
*1/2 teaspoon ground black pepper to taste
*2 teaspoons fish sauce
*1 cup water




California Sunshine Milk is exclusively sold at S&R Membership Shopping






U.S. Dehydrated Potato Flakes are usually available in baking supply stores. If you can’t find it near you, just contact Potatoes USA-Philippines via their Facebook.





Procedure:

Heat oil in a heavy saucepan over medium to high heat.  Fry the short ribs on all sides until golden brown.

Stir and season with salt, pepper, and fish sauce.

Add water and California Sunshine Milk. Bring to a gentle boil.  Lower heat to the lowest possible setting. Cover the pan and simmer until the meat is tender, approximately 2 hours.

Make sure to stir every 15 minutes to avoid a burnt bottom. If needed, add a little water so it doesn't dry out.

Fry the chopped potatoes and carrots until the potatoes are golden brown.

Once the meat is soft and tender, add potatoes, carrots, red bell pepper. Continue cooking until the vegetables are cooked through.

Add U.S. Dehydrated Potato Flakes for a creamier soup base. Adjust according to desired texture and richness.

Adjust the seasoning with a little salt or fish sauce.

Best to serve while warm.





Blockbuster ulam! Simu’t sarap in 60 seconds!

I’m sure my Mom would agree that adding dehy potatoes is a stroke of genius! 😊







                     I had to cook another batch. It was just so good! 



Want to create your own potato and dairy dishes? Visit the Potatoes USA Philippines or the Real California Milk Philippines Facebook pages to learn more about U.S. potatoes and California dairy.

Follow Real California Milk on Instagram @realcaliforniamilkphl.

#spudsanddairyculinarycup #potatoesusa #realcaliforniamilk



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