4:48 AM
BEEF MECHADO is a type of stew with tomato sauce. Mechado is one of the favorite dishes among Filipino home as part of weekly menu or on occasion and gatherings. Aside from beef, other meat like pork and chicken can be substituted for it, also they liver for more flavored taste. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).
The dish originated from a Spanish recipe whose name originally referred to the strips of pork back-fat that are threaded (mecha – wick) through thick pieces of cheaper lean beef to render them more tender and less dry. The larded pieces of beef are then marinated in vinegar, soya sauce, calamansi juice, crushed garlic, black pepper and bay leaf, browned quickly on all sides in hot oil or lard and then slowly braised in its marinade with the addition of soup stock, onion slices, and tomatoes until tender and the liquid is reduced to a thick flavorful gravy.
Ingredients:
3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
2 cups beef stock
3 tbsp cooking oil
1 red bell pepper, sliced
1 piece large potato, cubed
1 piece carrot, sliced
1 can small, green peas
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
salt to taste
Cooking Instruction:
In a casserole, combine the beef, tomato sauce, soy sauce, bay leaves and beef stock.
Bring to a boil and simmer until the beef is almost tender. set aside
In another pan, sauté minced garlic and onion, add the green peas, potatoes, carrots and beef including the sauce
Let simmer until potatoes and carrots are cooked then add the red bell pepper– occasionally stir to thicken sauce.
Serve hot with white rice
Cooking Tips:
Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
Serves 5-6
The dish originated from a Spanish recipe whose name originally referred to the strips of pork back-fat that are threaded (mecha – wick) through thick pieces of cheaper lean beef to render them more tender and less dry. The larded pieces of beef are then marinated in vinegar, soya sauce, calamansi juice, crushed garlic, black pepper and bay leaf, browned quickly on all sides in hot oil or lard and then slowly braised in its marinade with the addition of soup stock, onion slices, and tomatoes until tender and the liquid is reduced to a thick flavorful gravy.
Ingredients:
3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
2 cups beef stock
3 tbsp cooking oil
1 red bell pepper, sliced
1 piece large potato, cubed
1 piece carrot, sliced
1 can small, green peas
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
salt to taste
Cooking Instruction:
In a casserole, combine the beef, tomato sauce, soy sauce, bay leaves and beef stock.
Bring to a boil and simmer until the beef is almost tender. set aside
In another pan, sauté minced garlic and onion, add the green peas, potatoes, carrots and beef including the sauce
Let simmer until potatoes and carrots are cooked then add the red bell pepper– occasionally stir to thicken sauce.
Serve hot with white rice
Cooking Tips:
Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
Serves 5-6
