Beef Mechado is a classic Filipino dish that combines the comforting flavors of tender beef, hearty vegetables, and a tangy tomato-based sauce. Its origins are rooted in Spanish influences, with the word “mechado” stemming from the Spanish term “mecha,” meaning “wick”—a nod to the traditional way of inserting pork fat into the beef to keep it moist and flavorful. While the recipe has evolved over time, its essence remains the same: a rich, soulful dish perfect for family gatherings or any day you crave a taste of home.
Let’s dive into the step-by-step process to make your own Simple Beef Mechado.
Ingredients
For the Beef and Marinade:
- 2 lbs beef brisket or chuck (cut into large cubes)
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- Juice of 1 lemon or calamansi (approximately 3 tablespoons)
- 1/4 teaspoon ground black pepper
For the Stew:
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup tomato paste
- 1 1/2 cups tomato sauce
- 1 1/2 cups beef stock or water
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, cut into chunks
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/4 cup soy sauce (adjust to taste)
- 1 tablespoon fish sauce (optional, for extra umami)
- 1 teaspoon sugar (to balance acidity)
- 2 bay leaves
- Salt and pepper to taste