Beef Mechado is a Filipino-style beef stew consisting of beef chunks that have been larded and then braised in tomato sauce along with carrots and potatoes. It’s an incredibly delicious and filling meal that works perfectly with rice that has been steamed.
- What does mean Mechado?
- Differentialities in Mechado, Afritada, and Calderara
- Ingredient notes
- Tips for cooking
- The storage of leftovers
- More recipes for beef
- Beef Mechado
A marbling presence typically is a sign of the graded beef. The more marbling there is the higher the quality of the cut. The intramuscular fat that appears as white specks encased within the muscle fibres aids in helping keep the meat juicy and tender.
We all know from our Adobos as well as crunchy patas The fattier pieces are the most delicious. In the Machado of beef, this culinary truth is incorporated into a clever method of introducing “wicks” of pork fat called lardoons or lardons more affordable, healthier meat cuts.
As the larded pieces of beef cook and cook, the fat strips threaded with threads melt and impart flavour and tenderness.
What Mechado means
Mechado originates and is derived from the Spanish term, Mecha which translates to “wick.” Influenced by Spanish colonization in the region, this Filipino stew is traditionally made using the technique of cooking by making lard of cheap meat cuts using pieces of pork back fat.
However, it has been modified to meet the local taste. Soy sauce and calamansi juice and aromatics like garlic onions, and bay leaves are essential components in braising sauce that provides the flavour to be pronounced. Chops of potatoes, carrots and bell peppers finish the dish by adding flavour and colour.
Mitsado is a term that has changed through the years to include different cuts of meat such as chicken, pork and beef ribs as well as fish stewed in tomato. Modern versions of the dish are mostly free of the process of larding.
Differentialities in Mechado, Afritada, and Calderara
Onions garlic, tomatoes, and onions make up the Holy Trinity of Filipino cooking. They form the foundation for a variety of Filipino recipes like the afritada, kaldereta, or mitsado. However, while these traditional recipes are alike in their preparation and the inclusion of carrots, potatoes and bell peppers the addition of some important ingredients creates their distinctive flavour.
- Afritada – Chicken, pork and meat stewed in tomatoes fresh or tomato sauce. Other recipes include pineapples for an extra sweet taste
- Calderetais are made from meat and goat with liver spread, olives and chilli peppers for deeper flavour and more heat. Other regional versions include coconut milk as well for an extra creamy flavour.
- Menudo is were traditionally created using bite-sized pieces of cut pork and liver and garbanzo beans. It also contains raisins. And sometimes hotdogs or Vienna sausages
- Mechado stewed in tomato sauce the juice of calamansi, and soy sauce to give it a sweet and sweet flavour
- Beef– chuck roast the top and bottom rounds or brisket, are all great and inexpensive cuts for you to use
- Pork fat is not recommended when you’re looking to trim down on calories and fat
- The carrots and the potatoes The root/tuber crop delight in extending the taste of the dish
- Calamansi and lemon juice add flavour and aid in tenderizing meat. It’s about 1/4 cup
- Soy sauce– adds umami flavour
- Sauce for tomatoes substitutes chopped fresh tomatoes if you’re fond of the fresher flavour.
- Garlic, onions, along with bay leaves aromatics to enhance the richness of flavour
- Bell peppers use a mixture of red and green to create more of a festive look
- Cut the chunks of beef into equal sizes for uniform cooking. A minimum of 2 to 3 inches is the ideal size to accommodate the pot of pork fat.
- Utilize a small knife to create a small cut on the meat, then insert it into the fat from the pork. For larger pieces of beef, chill the lardons until they are firm and then use a larder needle to put them into your meat.
- You can marinate the beef in lemon juice or soy sauce if would like, I think this step is unnecessary since the beef cooks long enough within the liquid for braising that it will absorb all of the flavors.
- To prevent the carrots and potatoes from separating, fry them in a pan first until lightly brown.
- Cook the meat in hot fat to develop flavour. For a proper sear make sure you don’t overcrowd the skillet to cook it in batches if required.
- Slow and low is the secret to making the best tasting stew. More tough cuts of meat require to be cooked for long time periods in order in order to dissolve connective tissue into a tender fork. Don’t overcook the meat to avoid having the texture chewy and tough.
Try this methadone-bake recipe a shot. If you’re looking for something that’s hearty and delicious, this traditional Filipino beef stew is actually quite easy to prepare without a quantity of preparation. The easiest part is waiting for the time to take a bite!
Pour that rich, thick tomato gravy over hot steamed rice, or scoop it up with warm, crispy bread rolls. Whatever you choose, it’s an easy and satisfying dinner that the entire family will enjoy!
Storing the leftovers
- Transfer the leftovers into the container that has a secure lid. Refrigerate at least 3 days in advance or freezer up to two days.
- In a saucepan, heat on medium heat until the temperature of 165 F and microwave in 2 to 3 minutes intervals until the mixture is fully heated.
More recipes for beef
- Beef Afritada
- Beef In Creamy Mushroom Sauce
- Beef Salpicao
- Beef And Baby Corn Stir-Fry
- 2 pounds of chuck roast, or top round Cut into cubes of 2 inches
- 1/4 pound of pork fat broken into small strips
- 1/4 cup oil
- 2 medium potatoes are peeled and cut into quarters
- 2 medium carrots, peeled, and cut into cubes of 2 inches
- 1 onion chopped, peeled and peeled
- 5 cloves of garlic, chopped and peeled
- 1/4 cup juice of calamansi or lemon
- 1/4 cup soy sauce
- 1 cup tomato sauce
- 2 cups of water
- 2 bay leaves
- A small, green pepper Seeded, cut and cubes
- A small, red bell pepper seeds and then cut in cubes
- Salt and pepper as desired
- Make a small cut inside the middle of the beef cube and then gently insert a piece of pork fat. Set aside.
- In a saucepan on medium heat, cook oil. Add the carrots and potatoes, and cook until lightly brown. Take the pot off and let it drain on white paper towels.
- Remove the oil from the pan aside from 2 tablespoons. Add the garlic and onions. cook until the garlic is soft.
- Add the beef and cook, stirring frequently until the beef is lightly brown.
- Add the juice of calamansi or lemon as well as soy sauce. Continue to cook for 2 to 3 minutes.
- Add tomato sauce, and water along with bay leaves. Bring to a boil, and skim any scum that might be floating over the top.
- Reduce the heat, cover and cook for approximately 1-1/2 to 2-hours or until the beef is tender. If beef starts drying out before it becomes tender, you can add more water in increments of 1/2 cup according to the need.
- Add the carrots and potatoes, and cook until the carrots and the potatoes are soft and the sauce has reduced.
- Add bell peppers, and cook for 1 – 2 min or so or until they become tender-crisp.
- Add salt and pepper as desired. Serve hot.
For beef with larger cuts chill the lardons to they are firm. Use the larder needle for ease of put into your meat.
Calories: 916kcal, Carbohydrates: 27g, Protein: 50g, Fat: 69g, Saturated Fat: 24g, Cholesterol: 183mg, Sodium: 1482mg, Potassium: 1671mg, Fiber: 6g, Sugar: 7g, Vitamin A: 6370IU, Vitamin C: 70mg, Calcium: 112mg, Iron: 10mg