Filipino Beef Mechado
Beef Mechado is usually made from beef shanks. The shanks are seasoned with tomato sauce and simmered until they become tender. Our traditional way of cooking requires a little bit of effort and the cut of meat used is slightly different. Based on my research, the word mechado comes from the word “mitsa” which in English means to resemble a rod or a wick. The pork fat strip (which is like a mitsa) is inserted into the beef and sliced thinly. However, this recipe is just a simple way of cooking mechado.
- 1/2 kg beef chunk, cut into large cubes
- 1/2 small onion, chopped
- 3 garlic cloves, chopped
- 1 medium can (227 g) tomato sauce or crushed tomatoes
- 2 medium potatoes, cut into cubes
- 1 small carrot, cut into serving pieces
- 1/4 cup soy sauce
- 1 1/2 cups water or beef stock
- 2 bay leaves (laurel)
- 1/4 lemon slice or 2 tablespoons lemon juice (alternative)
- 1 red bell pepper, cubed
- salt and pepper to taste
- cooking oil
- Servings: 3-4
- Time: 1 hour 20 minutes
- Level: Easy
- Cuisine: Filipino, Spanish
(4.5 / 5)
- Heat cooking oil in pan, add in beef and sear until all sides are brown. Set aside.
- In the same pan, saute garlic and onion until soft and fragrant.
- Place the beef back in the pan and stir for few minutes.
- Add in soy sauce, tomato sauce, bay leaves, water and bring to a boil. Simmer over low heat for at least an hour or until the beef is tender.
- When meat is tender, add in sliced lemon or a drop of lemon juice. Place in potatoes, bell pepper, and carrots. Simmer until vegetables are tender. Salt and pepper to taste. Turn off heat. Enjoy!
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