Beef Mechado

Ingredients:
1 kg - beef. I prefer to use the brisket (“camto” or “lomo” portion) or the spare ribs portion. This contains enough fats that make the recipe juicer. Cut into chunks.
2 cups -    tomato sauce  (I used Philippine brands because some imported brands taste a little bit sour)
1 bulb - big onion (quartered)
5 cloves- garlic (chopped)
¼ cup -    soy sauce
½  cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes (quartered)- you may opt fry it in a separate pan or use as is.
1 pc -    carrot (cut to about 1 inch)
Fish sauce (patis) for seasoning.

Cooking Instruction:
1. Put the beef in a deep pan and add enough water to cover the meat. Let it boil for 5 minutes and remove the scum that will arise from the liquid.
2. Add tomato sauce, onion, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes, carrots and bell pepper  and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.