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Nanay Jule’s Michado

Mia ReyesMia Reyes

Classic family recipe


  • 3 lbs lean boneless beef, cut into 2" squares
  • 1 lb fatty pieces of pork with skin, cut 1" thick
  • 1/3 cup soy sauce
  • 1/4 cup white vinegar
  • 1 medium can tomato sauce
  • 2 onions, 1 chopped, 1 quartered
  • 1 red bell pepper
  • 1 green pepper, quartered
  • 2 big potatoes
  • 1 tbsp peppercorn
  • 2 bay leaves
  • 3 cloves garlic
Nanay Jule’s Michado photo


  • 1

    Wash beef and pork pieces, drain and dry with paper towel. With a pointed knife, make a hole in middle of each beef square. Cut pork pieces into 1“ thick 3” long pieces and insert into each beef hole with both ends of pork out of beef pieces. Set aside.

  • 2

    In a pot, brown the minced garlic in a little oil on medium heat. Add the chopped onion, then the stuffed meat pieces and gently stir to sear. When meat is a bit browned add the tomato sauce, vinegar, soy sauce, peppercorn, bay leaf, quartered onion and tomatoes. Add 2 cups water.

  • 3

    Cover tightly and simmer gently on low heat for about 1 to 1 1/2 hours or until meat is quite tender. Stir once in a while. In another skillet, brown the pared-quartered potatoes. Add to cooked beef together with slices of red and green bell pepper before serving. Season michado with 1 tbsp sugar to taste.



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