Haitian-Style Mechado

Ingredients

In this Haitian adaptation of Mechado, we incorporate Haitian spices and flavors to give the dish a unique twist. We replace the traditional soy sauce with a blend of aromatic spices such as cloves, thyme, and allspice. Additionally, we add Scotch bonnet peppers for a touch of heat and annatto seeds for a vibrant color. These changes infuse the dish with the bold and vibrant flavors of Haitian cuisine. We alse have the original recipe for Mechado, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 Scotch bonnet peppers, seeded and minced 2 Scotch bonnet peppers, seeded and minced
• 2 tablespoons annatto seeds 2 tablespoons annatto seeds
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers, diced tomatoes, minced Scotch bonnet peppers, annatto seeds, ground cloves, dried thyme, and ground allspice to the pot. Stir well to combine.
4. 4.
   Return the browned beef cubes to the pot and pour in the beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Haitian-Style Mechado hot with rice or plantains.

Treat your ingredients with care...

• Annatto seeds — To extract the vibrant color and flavor from annatto seeds, heat them in vegetable oil until they release their color. Strain the oil and use it in the recipe.
• Scotch bonnet peppers — Adjust the amount of Scotch bonnet peppers according to your spice preference. For a milder version, remove the seeds and membranes before mincing.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.
• Serve the Haitian-Style Mechado with a side of pikliz, a traditional Haitian spicy cabbage slaw, for an authentic Haitian experience.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to add other vegetables such as carrots or potatoes to the stew for added texture and flavor.

Serving advice

Serve the Haitian-Style Mechado hot over a bed of fluffy white rice or with fried plantains. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To present the Haitian-Style Mechado beautifully, place a generous portion of the stew in a shallow bowl or plate. Arrange the rice or plantains alongside the stew and garnish with fresh herbs. Serve with a side of pikliz for an authentic touch.