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November 5, 2024
Beef mechado is a traditional Filipino dish that is loved by many. It is a hearty and flavorful beef stew that is usually served with rice. Mechado comes from the Spanish word “mechar,” which means to lard or insert strips of fat into meat. This dish is known for its tender beef chunks, tangy tomato sauce, and the unique blend of spices.
To make beef mechado, you will need a few key ingredients such as beef chuck, soy sauce, calamansi juice (or lemon juice), onions, garlic, and bay leaves. The beef is first marinated in a mixture of soy sauce and calamansi juice to enhance its flavor and tenderness. It is then seared until browned, and the onions and garlic are added to the pot to add depth to the dish.
The tomato sauce is then added, along with the spices like bay leaves, ground black pepper, and sometimes even sugar for a touch of sweetness. The mixture is simmered until the beef is tender and the flavors have melded together. Some variations of beef mechado also include the addition of potatoes, carrots, and bell peppers for added texture and color.
Beef mechado is a versatile dish that can be enjoyed for lunch or dinner. It is a popular choice for celebrations and family gatherings because of its rich and comforting flavors. Whether you are a Filipino or just a lover of international cuisine, beef mechado is definitely a dish worth trying!
Choosing the right cut of beef
When it comes to cooking beef mechado, choosing the right cut of meat is crucial. The ideal cut should be able to withstand long cooking times, resulting in tender and flavorful beef. Here are some cuts of beef that work well for beef mechado:
| Cut | Description | Recommended Cooking Method |
|---|---|---|
| Chuck Roast | A tough cut of beef with marbling throughout, perfect for slow cooking methods. | Braising, stewing |
| Short Ribs | These meaty, flavorful ribs are great for adding richness to beef mechado. | Searing, braising |
| Brisket | A large, tough cut that becomes tender and juicy when cooked low and slow. | Slow-roasting, braising |
| Flank Steak | Lean and flavorful, this cut is best sliced thinly against the grain. | Marinating, grilling or stir-frying |
| Top Round | A lean cut that can become tender when properly marinated and cooked. | Marinating, slow-cooking |
When selecting your beef, look for cuts that have good marbling and connective tissue, as these contribute to the overall tenderness and flavor. Remember to ask your butcher for recommendations and to consider the cooking method you will be using. With the right cut of beef, your beef mechado will turn out delicious every time!
Preparing the marinade
To make the flavorful marinade for the beef mechado, you will need the following ingredients:
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
Start by combining the soy sauce, vinegar, and Worcestershire sauce in a large bowl. Mix well to ensure that the flavors blend together. Next, add in the minced garlic, chopped onion, bay leaf, ground black pepper, paprika, and chili powder. Stir everything together until well combined.
Note: The marinade is key to infusing the beef with delicious flavors, so make sure to mix it thoroughly and evenly.
Once the marinade is ready, place the beef in a resealable plastic bag or container. Pour the marinade over the beef, making sure that it is fully submerged in the liquid. Seal the bag or cover the container and refrigerate for at least 2 hours, or overnight for a more intense flavor.
Marinade tips:
For best results, use a lean cut of beef such as top round or sirloin. The marinade will help tenderize the meat and infuse it with a rich umami taste. Additionally, the acidity from the vinegar helps to break down the meat fibers, resulting in a tender and flavorful beef mechado.
Remember to discard the marinade after use, as it will contain raw meat juices. Do not reuse it for other purposes to avoid cross-contamination.
Marinating the beef
Marinating the beef is an essential step in making beef mechado. It helps to tenderize the beef and infuse it with flavor. Here’s how to marinate the beef:
Ingredients:
– 1 kg beef, cut into cubes
– 1/2 cup soy sauce
– 1/4 cup calamansi juice
– 4 cloves garlic, minced
– 1 teaspoon ground black pepper
– 1 teaspoon Worcestershire sauce
Instructions:
1. In a large bowl, combine the soy sauce, calamansi juice, minced garlic, black pepper, and Worcestershire sauce.
2. Add the beef cubes to the marinade, making sure they are well coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. During the marinating process, flip the beef cubes occasionally to ensure that all sides are evenly marinated.
Now that your beef is marinated, you’re ready to proceed to the next step in cooking beef mechado.
Searing the beef
Before cooking the beef mechado, it is important to sear the meat to seal in the juices and enhance the flavor. Searing involves cooking the meat over high heat until it develops a brown crust.
To sear the beef for mechado, follow these steps:
1. Prepare the meat
Choose a cut of beef suitable for stewing, such as chuck roast or top round. Cut the beef into 2-inch cubes, ensuring they are all similar in size for even cooking.
2. Season the beef
Season the beef cubes with salt and pepper, or your preferred meat seasoning. You can also marinate the beef cubes in a mixture of soy sauce, calamansi juice, and garlic for added flavor.
3. Heat the pan
Place a heavy-bottomed pan or Dutch oven over medium-high heat. Allow the pan to heat up for a few minutes before adding the beef.
4. Sear the beef
Add the beef cubes to the hot pan, ensuring they are evenly spaced and not overcrowded. Cook the beef in batches if needed. Allow the beef to cook undisturbed for a few minutes until a brown crust forms on one side. Flip the beef cubes and sear the other side.
5. Remove the beef
Once the beef cubes are seared on all sides, remove them from the pan and set them aside.
Searing the beef is an important step in the beef mechado recipe as it adds depth of flavor to the dish. It also helps to lock in the juices, resulting in tender and succulent meat.
Slow cooking the beef
To create tender and flavorful beef mechado, it is important to slow cook the beef. This process allows the beef to become soft, juicy, and infused with the flavors of the ingredients.
Ingredients:
- 2 pounds of beef chuck, cut into cubes
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 cup of tomato sauce
- 1 cup of beef broth
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- Heat a large, heavy-bottomed pot over medium heat. Add a tablespoon of oil and heat it until shimmering.
- Add the beef cubes to the pot and season them with salt and pepper. Brown the beef on all sides, working in batches if necessary. Remove the beef from the pot and set it aside.
- In the same pot, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
- Return the beef to the pot and add the soy sauce, vinegar, tomato sauce, beef broth, and bay leaf. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the beef simmer for 2 to 3 hours, or until the meat is tender and the flavors have melded together.
- Check the pot occasionally to ensure that there is enough liquid. If the liquid evaporates too quickly, add more beef broth or water as needed.
- Once the beef is tender, remove the bay leaf and adjust the seasoning with salt and pepper, if necessary.
- Serve the beef mechado hot with steamed rice and enjoy!
Slow cooking the beef is the key to achieving a delicious and melt-in-your-mouth texture. With a little patience, you can create a hearty and satisfying beef mechado dish that will surely be loved by everyone.
Serving and garnishing
Once your beef mechado is cooked to perfection, it’s time to think about presentation and serving. Here are some tips for serving and garnishing your dish:
Serving suggestions
Beef mechado is traditionally served with steamed rice, which helps to soak up the rich tomato sauce. However, you can also serve it with mashed potatoes or crusty bread if you prefer. The choice is yours!
For a complete meal, you can pair your beef mechado with some sautéed vegetables or a fresh salad. This will add a refreshing and nutritious element to your plate.
Garnishing ideas
To garnish your beef mechado, you can use fresh herbs like chopped parsley or cilantro. Sprinkle them on top of the dish just before serving to add a burst of color and freshness.
You can also garnish your beef mechado with some lemon or lime wedges. Squeezing a bit of citrus juice over the dish will help to brighten the flavors and balance the richness of the sauce.
If you want to add a hint of heat to your beef mechado, you can garnish it with some sliced chili peppers. This will give the dish a spicy kick, so be sure to adjust the amount of chili peppers to your personal preference.
Finally, you can serve your beef mechado with some pickled onions or pickled vegetables on the side. The tangy and slightly sweet flavor of the pickles will complement the savory flavors of the dish.
Q&A
What is beef mechado?
Beef mechado is a Filipino dish made of beef stewed in tomato sauce, soy sauce, vinegar, and various spices. It is often cooked with vegetables like potatoes and carrots, and is typically served with steamed rice.
Can I use a different type of meat for mechado?
While beef is traditionally used for mechado, you can also use other types of meat such as pork or chicken. The cooking time may vary depending on the meat you use, so make sure to adjust accordingly.
What spices are typically used in beef mechado?
Common spices used in beef mechado include garlic, onions, bay leaves, and peppercorns. Some recipes may also call for additional spices like paprika or chili powder to add extra flavor.
How long does it take to cook beef mechado?
The cooking time for beef mechado can vary depending on the size and tenderness of the meat. In general, it takes about 1-2 hours to cook the beef until it becomes tender and the flavors have melded together.
Can I make beef mechado in a slow cooker?
Yes, beef mechado can be cooked in a slow cooker for added convenience. Simply follow the recipe instructions, but instead of simmering on the stovetop, transfer the ingredients to a slow cooker and cook on low heat for 6-8 hours or until the beef is tender.
What is beef mechado?
Beef mechado is a Filipino dish made with tender beef chunks braised in a flavorful tomato-based sauce. It is often cooked with potatoes, carrots, and bell peppers, giving it a deliciously hearty and comforting taste.
How do I cook beef mechado?
To cook beef mechado, start by heating oil in a pan and searing the beef chunks until browned. Set the beef aside and sauté garlic and onions in the same pan until fragrant. Add tomato sauce, soy sauce, and beef broth to the pan, along with bay leaves and whole peppercorns. Bring the mixture to a boil, then reduce the heat and simmer until the beef is tender. Add potatoes, carrots, and bell peppers to the pan and continue cooking until the vegetables are soft. Serve hot over steamed rice.