Mechado
Experience the rich, comforting flavors of Mechado, a classic Filipino beef stew that’s as hearty as it is delicious. This dish features tender beef chuck larded with strips of pork fat for extra succulence, all simmered to perfection in a tangy tomato-based sauce infused with soy sauce, calamansi juice, and aromatic bay leaves. Enhanced with tender potatoes, carrots, and sweet red bell peppers, Mechado is a slow-cooked labor of love that rewards you with melt-in-your-mouth beef and a medley of vibrant flavors. Perfect for cozy family dinners or special occasions, this traditional recipe is best served over steamed rice to soak up every last drop of its savory sauce. Cook this delightful Filipino classic for a taste of home-style comfort!
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 0.25 pounds pork fat strips
- 0.25 cups soy sauce
- 3 tablespoons calamansi juice (or lemon juice)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 2 cups beef broth
- 2 pieces bay leaves
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and cut into chunks
- 1 large red bell pepper, julienned
- 1 teaspoon sugar
- to taste salt
- to taste black pepper
Instructions
Prepare the beef by making small incisions into the meat and inserting strips of pork fat into them. This is a traditional larding method that ensures the meat stays tender and flavorful during cooking.
In a large bowl, combine soy sauce and calamansi juice. Add the beef and marinate for at least 30 minutes, or overnight in the refrigerator for best results.
Heat olive oil in a large, heavy-bottomed pot or dutch oven over medium heat. Remove the beef from the marinade (reserve marinade for later) and sear the meat on all sides until browned. Set aside.
In the same pot, add more olive oil if necessary and sauté the garlic and onion until fragrant and translucent, about 3-5 minutes.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Add the canned diced tomatoes and cook for another 2 minutes, blending everything together.
Return the seared beef to the pot. Pour in the reserved marinade and beef broth. Add bay leaves and mix well. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the beef simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and add more broth or water if the sauce reduces too much.
Once the beef is tender, add the potatoes and carrots. Cover and continue to simmer for another 15-20 minutes, or until the vegetables are cooked through.
Add the red bell pepper and sugar, then season with salt and black pepper to taste. Let simmer uncovered for an additional 5 minutes to allow the flavors to meld.
Serve hot over steamed rice and enjoy your delicious Mechado!
Nutrition Facts
Calories |
4170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.5 g | 367% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 10370 mg | 451% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 39.1 g | ||
| Protein | 262.1 g | 524% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 444 mg | 34% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 6946 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
