Beef Mechado
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Marinating Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
4
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Calories
697 kcal
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Course
Main Course
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Cuisine
Filipino
Beef Mechado
Description
This Beef Mechado recipe begins with preparing the beef by inserting strips of pork fat through the meat to keep it moist during cooking. The beef is marinated in soy sauce, lemon or calamansi juice, and black pepper, imparting savory and tangy notes.
The vegetables, including potatoes and carrots, are first lightly fried to develop a slight browning. The beef is seared to brown all sides, enhancing flavor through caramelization. Aromatics like garlic and shallots are cooked until soft before adding tomato sauce and the reserved marinade, creating a rich stew base. Water and bay leaves are added to simmer the beef until tender over about 1.5 to 2 hours. Bell peppers and peas are included toward the end for fresh texture and color. The seasoning is rounded with fish sauce.
This hearty stew is typically served over rice, offering a comforting and balanced meal featuring tender beef and flavorful sauce. Options include using beef fat for larding and following similar methods for different meat quantities.
Ingredients
- 1 pound beef - chuck, round or brisket
- 100 grams pork fat cut into long strips about half-inch thick (See NOTE 1, fatback
- ½ cup soy sauce
- 1 piece lemon - or 6 calamansi
- ½ teaspoon black pepper ground
- 3 Tbsp neutral cooking oil generic cooking oil
- 1 big potato - cut into cubes
- 1 big carrot - cut into rounds about half-inch thick
- 2 cloves garlic - minced
- 6 pieces shallot 2 pieces chopped, rest whole
- 1 cup tomato sauce
- 1 cup water
- 2 pieces bay leaf
- 1 medium red bell pepper - cut into squares
- 1 medium green bell pepper - cut into squares
- 1 cup green peas
- fish sauce
Instructions
- Using a small knife, cut through the center of the beef to make a hole. Insert a pork fat from one end and push until it comes out to the other end. Do the same with the rest of the meat.
- Place larded meat on a bowl. Pour in soy sauce and juice from 1 lemon and add ground pepper. Mix until all meat are well coated. Cover and marinate for at least an hour.
- In a pot, heat oil over medium heat. Fry the potatoes and carrots until edges are lightly browned. Remove the potatoes and carrots from the pot and set aside. Turn heat to high and add the marinated beef and sear all sides until browned. Reserve the soy marinade for later.
- Turn heat to medium. Move the meat to the sides. Add the garlic and shallots and cook until limp.
- Pour in the tomato sauce and the reserved soy sauce marinade. Let it simmer for a minute or two and then pour in water. Add bay leaves and bring again to a simmer. Turn heat to low and cover pot and stew until beef is tender (about 1 ½ to 2 hours).
- Add back the potatoes and carrots. Add the bell peppers and green peas and season with fish sauce as needed. Simmer until sauce is reduced and vegetables are cooked.
- Cut the bigger chunks to a smaller size. Transfer to a serving bowl and enjoy with rice or bread.
Notes
- Beef fat can be used for larding as an alternative to pork fat; freezing strips before insertion helps ease the process.
- A larding needle can be used to insert the fat strips through the beef for convenience.
- The recipe can be adjusted for 1½ pounds of beef using the same method and proportions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 59g | 91% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 104mg | 35% |
| Sodium | 2025mg | 84% |
| Potassium | 811mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 95.7mg | 106% |
| Calcium | 60mg | 6% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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