Filipino Beef Mechado

Ingredients:
2 lbs. beef rump roast, cut into 1 lb. chunks
2 lean ham slices
vegetable oil for pan-frying
3 cloves garlic, minced
1 medium-sized onion, sliced
2 tablespoons lemon juice
2 tablespoons soy sauce
1 cup tomato sauce
2 cups water
I bay leaf
1/2 teaspoon black peppercorns, cracked
1/2 teaspoon sugar
salt to taste
2 medium-sized potatoes, sliced crosswise, 1/4-inch thick
1 carrot, sliced diagonally, 1/4-inch thick

Method:
Make a slit lengthwise through the middle of the beef, then insert ham slices. Season lightly with salt. In a deep pan over high heat, brown meat surface in a little oil. Set aside.

In the same pan over medium heat, sauté garlic and onion in 1 tablespoon oil until lightly browned. Add meat, lemon juice, soy sauce, tomato sauce, water, bay leaf, peppercorns, sugar and a little salt.

Cover pan, bring to a boil, reduce heat to medium low and simmer for 1 hour and 30 minutes or until meat is tender. Turn meat and stir sauce occasionally.

Correct seasonings to taste. Add potatoes and carrot and simmer for 10-15 minutes until cooked. Take meat out of its sauce. Let cool a little, then slice into
serving pieces and set on a platter for garnishing.

Pour warm sauce on sliced meat. Arrange potatoes and carrots around meat on platter. Serve immediately. Serves 4-6