Another day, another dish for you to devour! Everyday is an adventure when you are in the kitchen preparing and cooking for your loved ones. Indeed, spending time making a dish for someone is one of the most loving way you could express how grateful and how much you care for them.
As that is the case, today we decided to make for our family a classic Filipino dish that you might also be familiar with. Beef Mechado is a staple among Filipino households and it is not only delicious, but filling too. Other than that, it absolutely goes well with steamed white rice which is a common side during meal times of Filipino circles.
Beef Mechado is a well-known Filipino beef stew that is cooked in a tomato-based sauce together with cubed potatoes and carrots. This well-loved dish was inspired by the Spanish way of cooking when the country was colonized.
The name “mechado” or mitsado was actually derived from the spanish word “mecha” which means wick. In the olden days, when cooking this dish, a lean cut of beef is needed to be larded by inserting bits of pork fat in it in order to achieve a flavorful and succulent meat which is similar to the present ways of marbling. When the pork fat sticks out, it resembles a wick (mecha) coming out of the beef which is referred to as the candle, thus, the name – Mechado.
Its sauce can either be made from fresh tomatoes or even canned tomato sauce, depending on what is available. Also, this dish is believed to take an hour or so when cooked the traditional way. If you are in a time crunch but still want to serve Beef Mechado, you can use a pressure cooker to shorten the time of tenderizing the beef cuts.
With that, Beef Mechado is no doubt a great dish for you to feed your friends and family with. It has chunks of tender beef for protein, delectable potatoes and carrots for veggies, and delicious thick sauce that ties the whole dish yummily. Make this sumptuous and satisfying dish for your loved ones today by following our recipe on it or watching us how we made ours!
AuthorwhattoeatphMarinate beef with calamansi juice, soy sauce and ground black pepper.
Set aside for 30 - 45 minutes.
Place beef in pressure cooker. Add the marinade then add water. Cook the beef until it's tender.
Sear potatoes, carrots and red bell pepper. Then, saute' garlic, onion and tomatoes and mix well.
Add the cooked beef and mix. Add laurel leaves, salt, tomato paste, potatoes and carrots. Mix well.
Add beef stock (produced when beef was being tenderized in the pressure cooker) and mix.
Let it simmer for 15-20 minutes or until the sauce is reduced and vegetables are cooked.
Add brown sugar (optional) and red bellpepper then mix well. Serve hot and enjoy!
Ingredients
Directions
Marinate beef with calamansi juice, soy sauce and ground black pepper.
Set aside for 30 - 45 minutes.
Place beef in pressure cooker. Add the marinade then add water. Cook the beef until it's tender.
Sear potatoes, carrots and red bell pepper. Then, saute' garlic, onion and tomatoes and mix well.
Add the cooked beef and mix. Add laurel leaves, salt, tomato paste, potatoes and carrots. Mix well.
Add beef stock (produced when beef was being tenderized in the pressure cooker) and mix.
Let it simmer for 15-20 minutes or until the sauce is reduced and vegetables are cooked.
Add brown sugar (optional) and red bellpepper then mix well. Serve hot and enjoy!
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