When it comes to beef dishes, mechado is definitely one of my favorites. It’s a classic Filipino recipe that’s both hearty and flavorful. Imagine tender beef cooked in a rich tomato sauce, with potatoes and carrots soaking up all that deliciousness.
What makes mechado special is its simplicity. The ingredients are easy to find, and the steps are straightforward. Even if you’re new to cooking, you’ll find this recipe manageable. Plus, it’s a great way to impress your loved ones with a homemade meal that tastes like it’s from a restaurant.
What is the difference between beef mechado and beef caldereta?
If you’re new to Filipino cuisine, you might wonder about the differences between beef mechado and beef caldereta. Both are beloved beef dishes, but they have their own unique flavors and ingredients.
Beef Mechado
- Tomato-Based Sauce: Like caldereta, mechado also has a tomato-based sauce, but it’s generally lighter and less spicy.
- Lemon or Calamansi: Mechado often includes a bit of lemon or calamansi juice, adding a subtle tangy flavor.
- Lardons (Fat Strips): Traditional mechado recipes use strips of pork fat inserted into the beef for extra flavor and juiciness.
- Simpler Ingredients: Mechado tends to have fewer ingredients compared to caldereta, focusing more on the tomato and beef flavors.
Beef Caldereta
- Richer and Spicier: Caldereta has a richer, thicker sauce with a hint of spice. It’s common to add liver spread for extra depth.
- Variety of Vegetables: Caldereta includes a mix of vegetables like bell peppers, peas, and olives, giving it a more complex flavor.
- Cheese: Some caldereta recipes add cheese, making the sauce creamier and adding a unique twist.
- Special Occasions: Caldereta is often served during special occasions and fiestas, known for its festive and hearty nature.
Beef Mechado Ingredients
Beef chuck or brisket: A tender and flavorful cut of beef that’s perfect for slow cooking. It becomes juicy and succulent when cooked for long periods.
Potato: Adds heartiness to the dish, absorbing flavors from the sauce. Its soft texture complements the tender beef.
Carrots: Provide a natural sweetness and a slight crunch. They balance the savory elements of the stew.
Onion: Adds a layer of sweetness and depth to the dish. It enhances the overall flavor as it cooks down.
Garlic: Brings a robust and aromatic flavor. It complements the beef and other ingredients beautifully.
Tomatoes: Create the base of the rich and tangy tomato sauce. They break down into a flavorful sauce as they cook.
Red bell pepper: Adds a slight sweetness and vibrant color. It enhances the visual appeal and taste of the stew.
Green bell pepper: Offers a mild, slightly bitter flavor. It adds color contrast and complexity to the dish.
Soy sauce: Provides a salty, umami flavor. It enhances the overall taste and depth of the sauce.
Calamansi juice (or lemon juice): Adds a bright, tangy flavor. It balances the richness of the beef and sauce.
Tomato paste: Thickens the sauce and intensifies the tomato flavor. It gives the dish a rich, robust character.
Beef broth (or water): Acts as the cooking liquid, adding moisture and depth. It helps to tenderize the beef while enhancing the overall flavor.
Cooking oil: Used to sauté the aromatics and beef. It helps to develop the flavors at the start of cooking.
Bay leaf: Adds a subtle, earthy flavor. It infuses the dish with a mild herbal note.
Salt and pepper: Essential for seasoning. They enhance and bring out the natural flavors of all the ingredients.
How To Cook Beef Mechado
Marinate the Beef
In a bowl, combine the beef chunks, soy sauce, and calamansi juice. Mix well and let it marinate for at least 30 minutes to 1 hour. This helps to infuse the beef with flavor and tenderize it.
Sear the Beef
In a large pot over medium-high heat, add the marinated beef chunks and sear them until browned on all sides. Remove the beef from the pot and set aside. This step locks in the juices and adds a rich flavor to the beef.
Sauté the Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant. This creates a flavorful base for your stew.
Cook the Tomatoes
Add the chopped tomatoes and tomato paste to the pot. Cook until the tomatoes are softened and well-incorporated with the paste. This step builds the rich tomato sauce for the mechado.
Simmer the Beef
Return the browned beef to the pot. Add the bay leaf, beef broth (or water), and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours or until the beef is tender. This slow cooking process ensures the beef becomes tender and flavorful.
Add the Vegetables
Once the beef is tender, add the cubed potatoes, carrots, red bell pepper, and green bell pepper to the pot. Continue to simmer until the vegetables are cooked through, about 15-20 minutes. The vegetables will soak up the delicious flavors of the stew.
Season and Serve
Season with salt and pepper to taste. Remove the bay leaf before serving. Serve hot with steamed white rice. Enjoy!
Tips and Tricks
Choose the Right Cut of Beef
For a tender and juicy mechado, use beef chuck or brisket. These cuts are perfect for slow cooking, allowing the meat to become tender while absorbing all the flavors of the sauce.
Marinate for Maximum Flavor
Letting the beef marinate in soy sauce and calamansi juice for at least 30 minutes helps tenderize the meat and infuse it with delicious flavors. If you have more time, marinate it for up to an hour for even better results.
Sear the Beef
Don’t skip the searing step! Browning the beef chunks on all sides locks in the juices and adds a deep, rich flavor to the dish.
Sautéing the Aromatics
Don’t skip the searing step! Browning the beef chunks on all sides locks in the juices and adds a deep, rich flavor to the dish.
Tomato Paste for Richness
Adding tomato paste to the chopped tomatoes creates a thicker, richer sauce. Cook the tomatoes and paste until they are well-incorporated for the best results.
Slow and Steady Cooking
Simmer the beef on low heat for about 1 to 1.5 hours. This slow cooking process ensures the beef becomes tender and soaks up all the flavors of the sauce.
Don't Overcook the Vegetables
Add the potatoes, carrots, and bell peppers once the beef is tender. Simmer them until they are just cooked through, about 15-20 minutes. This way, the vegetables retain their shape and texture.
Adjust Seasoning at the End
Always taste your dish before serving and adjust the seasoning with salt and pepper. This final touch ensures your mechado is perfectly seasoned.
Serve with Steamed Rice
Beef mechado is best enjoyed with steamed white rice, which soaks up the delicious sauce. It’s the perfect comfort food for a satisfying meal.
Make Ahead
Mechado tastes even better the next day as the flavors continue to meld. You can make it ahead of time and simply reheat it for an easy and delicious meal.
Frequently Asked Questions
To thicken the sauce, you can simmer it uncovered for the last 10-15 minutes or add a slurry of cornstarch and water.
Yes, you can add vegetables like peas or green beans for extra nutrition and variety.
Regular soy sauce works best, but you can use light soy sauce for a less salty option.
Yes, you can add chili peppers or a dash of hot sauce to give the dish some heat.
Beef Mechado
Ingredients
- 1 kilogram Beef Chuck / Brisket (cut into chunks)
- 1/4 cup Soy Sauce
- 1/4 cup Calamansi Juice / Lemon Juice o
- 1/4 cup Cooking Oil
- 4 cloves Garlic (minced)
- 1 piece Onion large (chopped)
- 2 pieces Tomatoes large (chopped)
- 1/4 cup Tomato Paste
- 2 pieces Bay Leaves
- 1 cup Beef broth / Water
- 1 piece Potato large (peeled and cubed)
- 2 pieces Carrots medium (peeled and cut into chunks)
- 1 piece Red Bell Pepper (sliced)
- 1 piece Green Bell Pepper (sliced)
- Salt and pepper to taste
Instructions
- In a bowl, combine the beef chunks, soy sauce, and calamansi juice. Mix well and let it marinate for at least 30 minutes to 1 hour.
- In a large pot over medium-high heat, add the marinated beef chunks and sear them until browned on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
- Add the chopped tomatoes and tomato paste to the pot. Cook until the tomatoes are softened and well-incorporated with the paste.
- Return the browned beef to the pot. Add the bay leaf, beef broth (or water), and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours or until the beef is tender.
- Once the beef is tender, add the cubed potatoes, carrots, red bell pepper, and green bell pepper to the pot. Continue to simmer until the vegetables are cooked through, about 15-20 minutes.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Serve hot with steamed white rice. Enjoy!
Video
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