Filipino Recipes Menu

Estimated cooking time: 1 hour

• 1 kilo of beef cut into chunks

• 1/8 kilo of pork fat cut into strips

• 4 onions, peeled and quartered

• 5 medium potatoes, quartered (optional: fried)

• 1 medium sized carrot, sliced in 1/2" sections

• 2 red bell pepper, sliced

• 2 cups beef stock or 2 bouillon cubes dissolved in water

• 3 bay leaves (laurel leaves)

• 1/4 -cup vinegar

• 2 cups tomato sauce or 1/2 cup tomato paste

• 1 cup soy sauce

• salt & pepper to taste

• Cut an incision on the beef chunks and insert a pork fat strip in the middle (mitsa)

• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

• Add the vinegar and let boil for a minute or two

• Add the potatoes, onions, carrot, and bell pepper

• Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

• Serve hot with white rice

• 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.

Filipino Mechado is a traditional Pinoy stew that’s rich in flavor and history. The dish is made with beef chunks with pork fat braised in a tomato sauce, typically accompanied by potatoes and carrots. The term “mechado” comes from the Spanish word “mecha,” meaning “wick,” referring to the strips of pork fat threaded into the beef to add flavor and tenderness as it cooks1.

Over time, the recipe has evolved to include other meats like pork, chicken, and even fish, and the larding process is often omitted in modern versions. Key ingredients like calamansi juice, soy sauce, and bay leaves give mechado its distinctive tangy and savory taste, setting it apart from other Filipino stews such as afritada and caldereta