Traditional Filipino Mechado Recipe

Ingredients

  • 2 pounds beef chuck, cut into cubes
  • 1/4 cup soy sauce
  • 1/4 cup calamansi juice or lemon juice
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1 large potato, cubed
  • 1 large carrot, cubed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 can (14 ounces) tomato sauce
  • 2 tablespoons vegetable oil
  • 1/2 cup water
  • Salt to taste

Steps and instructions

  1. In a large bowl, combine beef, soy sauce, and calamansi juice. Let it marinate for at least 30 minutes.
  2. Heat the vegetable oil in a large pot over medium heat. Add the garlic and onions and sauté until fragrant and onions are translucent.
  3. Add the marinated beef to the pot, reserving the marinade. Cook until all sides of the beef are browned.
  4. Pour in the tomato sauce, the reserved marinade, water, bay leaves, and peppercorns. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours until the beef is tender.
  6. Add the potatoes and carrots to the pot. Cook for another 15 minutes, or until the vegetables are tender.
  7. Add the bell peppers to the pot and cook for an additional 5 minutes.
  8. Season with salt to taste.
  9. Before serving, ensure to remove the bay leaves. The Mechado is best served hot, with steamed rice on the side.

Tools for making

  • Large bowl - Used for marinating the beef.
  • Large pot - Used for cooking the mechado.
  • Spatula - Used for stirring and flipping the beef and vegetables.
  • Knife - Used for cutting the beef, onions, garlic, potatoes, carrots, and bell peppers.
  • Cutting board - Used for safely cutting the ingredients.
  • Measuring cups - Used for accurately measuring the soy sauce, calamansi juice, and water.
  • Measuring spoons - Used for measuring the minced garlic, bay leaves, peppercorns, and salt.
  • Can opener - Used to open the can of tomato sauce.
  • Stove - Used for cooking the mechado.
  • Serving dishes - Used for plating and serving the mechado.

Recipe variations

  • Use pork instead of beef for a different flavor.
  • Add vegetables like green peas, green beans, or mushrooms for added texture and variety.
  • Replace the tomato sauce with fresh tomatoes for a more tangy and vibrant taste.
  • Experiment with different spices such as paprika, cayenne pepper, or oregano to add a twist to the dish.
  • For a spicier version, add chili peppers or hot sauce to the recipe.
  • Try using different cuts of beef such as brisket or sirloin for a variation in texture and tenderness.
  • For a meat-free option, substitute the beef with tofu or seitan and adjust the cooking time accordingly.
  • If you prefer a thicker sauce, mix in a tablespoon of cornstarch dissolved in water during the last few minutes of cooking.
  • Add a splash of vinegar or Worcestershire sauce for a tangier flavor profile.
  • For a heartier version, you can add chunks of sausages or bacon to the recipe.

Recipe overview

Mechado is a classic Filipino beef stew that's packed with robust flavors from a combination of soy sauce, calamansi juice, garlic, onions, and tomato sauce. This recipe gives a tender, hearty dish that's enriched with the natural sweetness from carrots and bell peppers. The beef is marinated for added depth of flavor, then slow-cooked until it's melt-in-your-mouth tender. It's a perfect comfort food that's enjoyed with steamed rice, making it an ideal main dish for any gathering. Expect a little bit of heat, a touch of tang, and a whole lot of savory goodness from this dish. Cooking time is around two hours, but the result is definitely worth the wait. Enjoy the process and most importantly, enjoy your Mechado!

Common questions

  1. Can I use a different cut of beef for Mechado?
    Yes, you can use other cuts of beef such as beef stew meat or beef brisket. However, the traditional choice for Mechado is beef chuck as it becomes tender and flavorful when cooked low and slow.
  2. Can I substitute calamansi juice with lemon juice?
    Yes, you can substitute calamansi juice with lemon juice if calamansi juice is not available. Both provide a tangy flavor to the dish.
  3. How can I make the dish spicier?
    If you prefer a spicier Mechado, you can add some crushed red pepper flakes or chili powder to the recipe. Adjust the amount according to your desired level of spiciness.
  4. Can I use fresh tomatoes instead of tomato sauce?
    While tomato sauce is commonly used in Mechado, you can substitute it with fresh tomatoes if you prefer. Simply chop the fresh tomatoes and add them to the pot during the cooking process.
  5. What side dishes go well with Mechado?
    Mechado is traditionally served with steamed rice, which complements the rich flavors of the dish. You can also pair it with some sautéed vegetables or a salad for a well-rounded meal.

Serving dishes and utensils

  • Large Pot - A large pot is needed to cook the Mechado.
  • Cutting Board - A cutting board is necessary for chopping the vegetables and preparing the ingredients.
  • Chef's Knife - A sharp chef's knife is essential for cutting the beef and vegetables.
  • Wooden Spoon - A wooden spoon is useful for stirring and mixing the ingredients while cooking.
  • Measuring Cups and Spoons - Measuring cups and spoons are needed to accurately measure the ingredients.
  • Tongs - Tongs are helpful for flipping and handling the beef cubes while browning them.
  • Ladle - A ladle is used for serving the Mechado into bowls or plates.
  • Plates and Bowls - Plates and bowls are necessary for serving the Mechado.
  • Rice Cooker - A rice cooker is helpful for preparing steamed rice to serve with the Mechado.
  • Tablespoons - Tablespoons are used for adding and measuring various seasonings and sauces.

Origin stories

Mechado is a beloved dish in the Philippines, with its name deriving from the Spanish word 'mecha,' which means 'wick.' The term is a nod to the traditional preparation method where a strip of pork fat is inserted in a slab of beef - resembling a wick coming out of a candle. Each region in the Philippines has its unique take on Mechado. Some make it slightly sweet, others prefer it tangy, but all versions share the use of tomato sauce and soy sauce that lend this dish its signature savory flavor. Much like the diversity of the Philippine archipelago, Mechado too, is a testament to the multifaceted culinary landscape of this vibrant Southeast Asian nation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.