📝 About This Recipe
A cornerstone of Filipino celebratory dining, Beef Mechado is a luscious, Spanish-influenced braise defined by its signature balance of savory soy sauce and bright, citrusy calamansi. The name 'Mechado' comes from the Spanish word 'mecha' (wick), referring to the traditional practice of larding lean beef with strips of pork fat to ensure every bite is melt-in-your-mouth tender. This version delivers a rich, velvety sauce infused with aromatics, making it a comforting masterpiece of Filipino home cooking.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Beef Chuck or Brisket (cut into 2-inch cubes)
- 1/4 cup Soy Sauce (Filipino brand like Silver Swan preferred)
- 3 tablespoons Calamansi Juice (or lemon juice as a substitute)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Vegetables
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 2 medium Potatoes (peeled and quartered)
- 1 large Carrots (cut into thick rounds)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 1 large Red Bell Pepper (sliced into strips)
The Braising Liquid
- 8 oz Tomato Sauce (plain canned sauce)
- 2 cups Beef Broth (low sodium)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Brown Sugar (to balance the acidity)
- 1 tablespoon Fish Sauce (Patis) (for depth of flavor)
👨🍳 Instructions
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1
In a large bowl, combine the beef cubes, soy sauce, calamansi juice, and cracked black pepper. Toss well and let it marinate for at least 30 minutes (or up to 2 hours in the fridge) to tenderize the fibers.
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2
Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Fry the potatoes and carrots until the edges are golden brown. Remove and set aside; this prevents them from becoming mushy later.
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3
In the same pot, sear the marinated beef in batches. Do not crowd the pan. Brown all sides of the beef to develop a deep crust, then remove and set aside.
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4
Lower the heat to medium. Add the remaining tablespoon of oil if needed. Sauté the onions until translucent, then add the garlic and cook for 1 minute until fragrant.
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5
Return the seared beef to the pot, along with any juices that collected on the plate. Pour in the tomato sauce and stir to coat the meat.
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6
Add the beef broth, bay leaves, and fish sauce. Bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 1 hour to 1 hour 15 minutes, or until the beef is fork-tender.
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8
Stir in the brown sugar to mellow the tanginess of the tomatoes. Taste the sauce and adjust with more salt or pepper if necessary.
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9
Add the pre-fried potatoes and carrots back into the pot. Continue to simmer, uncovered, for another 10-15 minutes until the vegetables are tender and the sauce has thickened to a gravy-like consistency.
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10
Add the red bell pepper strips in the last 5 minutes of cooking so they soften but retain their vibrant color.
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11
Remove the bay leaves before serving. Transfer to a large serving platter and ensure every piece of beef is smothered in that glossy, red sauce.
💡 Chef's Tips
For the most authentic flavor, use Filipino soy sauce which is saltier and darker than Japanese varieties. If you have time, sear the beef in small batches to ensure a proper crust; steaming the meat in a crowded pan will result in a gray color and less flavor. If the sauce is too thin after the beef is tender, simmer uncovered for 10 minutes to reduce and concentrate the flavors. Traditional Mechado uses 'larded' beef; if you can't find it, choose a cut with good marbling like chuck roast for the best texture. Always fry your potatoes first; the starch forms a crust that helps them hold their shape during the braise.
🍽️ Serving Suggestions
Serve steaming hot over a generous bed of fluffy white jasmine rice. Pair with a side of 'Atchara' (pickled green papaya) to cut through the richness of the beef. A cold glass of calamansi juice or iced tea balances the savory-sour notes perfectly. For a modern twist, serve with crusty sourdough bread to mop up every drop of the tomato-soy gravy. Leftovers are even better the next day as the flavors continue to meld in the fridge.