Filipino

Mechado

Name: Mechado
Total time: 120 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs beef chuck, cut into large chunks; 1/4 cup pork fat (traditional) or 2 tbsp cooking oil; 1 cup tomato sauce; 1/4 cup soy sauce; 2 tbsp calamansi juice (or lemon juice); 3 medium potatoes, peeled and quartered; 1 large onion, chopped, and 4 cloves garlic, minced

A tangy beef stew characterized by a soy sauce and calamansi-infused tomato gravy.

120 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Soy Wheat

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Instructions

5 steps

1
Marinate the Beef: In a large bowl, mix the beef chunks with the soy sauce and calamansi juice. Let it marinate for at least 30 minutes. (Traditionally, a strip of pork fat is inserted into the center of the beef chunk to keep it moist, but marinating works well too).

2
Sear the Meat: Heat the pork fat (to render oil) or cooking oil in a heavy-bottomed pot over medium-high heat. Remove the beef from the marinade (reserve the liquid) and sear the chunks on all sides until deeply browned.
3
Sauté and Braise: Move the beef to the side, and sauté the garlic and onions until soft. Pour in the reserved marinade, tomato sauce, and 2 cups of water. Bring to a rolling boil.
4
Slow Simmer: Reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours. Stir occasionally and add more water if it dries out. The beef should become extremely tender.
5
Add Potatoes and Thicken: Once the beef is tender, add the quartered potatoes. Simmer uncovered for 15-20 minutes until the potatoes are soft and the sauce has reduced to a thick, dark, tangy, and savory gravy that coats the back of a spoon. Serve hot.

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