Mechadong Baka (Filipino Beef Mechado)
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Additional Time
1 hr
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Total Time
3 hrs 30 mins
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Servings
4 -6 Servings
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Course
Main Course
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Cuisine
Filipino
Mechadong Baka (Filipino Beef Mechado)
Description
This Mechadong Baka recipe marinates beef chuck pieces in soy sauce, calamansi or lemon juice, and black pepper, enhancing the beef’s savory and tangy profile. Cooking begins by sautéing onions and garlic before browning the marinated beef. A combination of water, tomato sauce, reserved marinade, bay leaves, salt, and pepper simmers gently to tenderize the meat over about 1.5 hours.
Potatoes, carrots, and two colors of bell peppers are added towards the end, cooking until tender and absorbing the rich stew flavors. The dish balances the savory soy and tangy citrus with the acidity and richness of tomato sauce and vegetables, creating a hearty stew that pairs well with steamed rice.
Inserting thin strips of pork fat into beef pieces is optional but helps keep the meat juicy during slow cooking. The stew is simmered gently to develop deep flavor and tender texture crucial for this traditional Filipino dish.
Ingredients
- 1 1/2 pound beef chuck roast cut into 2 inch (5 centimeter) pieces, 680 grams
- 1/4 pound pork fat optional, cut into thin strips, 113 grams
- 1/4 cup soy sauce 60 milliliters
- 3 tablespoons calamansi juice or lemon juice, 44 milliliters
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 tablespoons vegetable oil 30 milliliters
- 1 onion peeled and diced, medium
- 4 cloves garlic peeled and crushed
- 1 1/2 cups water 355 milliliters
- 1 cup tomato sauce 240 milliliters
- 2 bay leaf
- 2 potato peeled and cut into 1 1/2 inch (4 centimeter) pieces
- 2 carrot peeled and cut into 1 1/2 inch (4 centimeter) pieces
- 1 red bell pepper stem and seeds removed, cut into 1 1/2 inch (4 centimeter) pieces
- 1 green bell pepper stem and seeds removed, cut into 1 1/2 inch (4 centimeter) pieces
- Steamed rice for serving
Instructions
- If using, cut a small hole in the center of each piece of beef and add a strip of pork fat.
- Place the prepared beef in a large bowl and add the soy sauce, calamansi juice, and a sprinkling of freshly ground black pepper. Toss to coat, then cover and refrigerate for 1-3 hours.
- In a large pot, drizzle the oil over medium heat.
- Once hot, add the onions and cook, stirring occasionally, until softened.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Remove the beef from the marinade (reserve the liquid) and add to the pot. Cook, stirring occasionally, until browned on all sides.
- Add the water, tomato sauce, reserved marinade, bay leaves, salt, and pepper. Stir to combine and bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours, until the beef is tender.
- Add the potato, carrot, and bell pepper pieces. Continue to cook for another 20-30 minutes, until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot with steamed rice.
User Reviews
Overall Rating
5
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