How to Cook Mechado
Filipino cuisine is a true harmony of diverse culinary influences from across the globe. This rich blend of cultures, marrying various techniques, flavor profiles, and ingredients, interprets into an array of soulful, satisfying dishes that occupy a unique space in global cuisine. One such dish that encapsulates the spirit of Filipino cuisine is the delightful Mechado.
Delicious Discoveries: Authentic Filipino Mechado
What is Mechado?
Mechado is a luxuriously rich stew derived from the Spanish word ‘mecha’, which means wick. The dish got this unique moniker from the traditional cooking method, where a strip of pork fat is inserted in a beef cube, miming the appearance of a ‘wick’. This process is often referred to as ‘mechado’.
Invitingly hearty, Mechado is characterized by chunky pieces of beef simmered to ultimate tenderness with a medley of vegetables in a tangy, savory-tangy sauce. This aromatic medley is typically served over heaps of steaming rice, resulting in a wholesome, balanced meal that’s simply heartwarming and satisfying.
Ingredients for Mechado
The ingredient list for Mechado resonates with the simplicity of Filipino cuisine and includes easily accessible ingredients:
- Beef Chuck or Brisket
- Soy Sauce
- Calamansi Juice: a local lemon-like citrus fruit
- Garlic
- Onion
- Vegetable Oil
- Tomato Sauce
- Laurel Leaves (Bay Leaves)
- Potatoes and Carrots
- Salt and Pepper
- Optionally, Fish Sauce (Patis) and Bell Pepper
How to Cook Mechado
- Marinate the Beef: Start by marinating your beef chunks in a mixture of calamansi juice and soy sauce for at least an hour or overnight, if possible, to let the flavors soak in.
- Sauté: Heat vegetable oil in a large pan and sauté minced garlic till golden brown, followed by onions until translucent. Add the marinated beef and cook until all sides are browned, sealing the flavors inside.
- Simmer: Next, add tomato sauce, laurel leaves, and beef broth into the pan, and let everything simmer until the beef is cooked to a melt-in-your-mouth tenderness. This step allows the flavors to meld together, giving Mechado its unique taste.
- Add the vegetables: Chunky potatoes and carrots are added to the pan and cooked until softened.
- Flavor adjustments: Before completion, season with patis, salt, and pepper. Adjust the seasoning as needed and let it cook for a few more minutes.
- Serve: Finally, the Mechado is spooned onto a bed of hot steamed rice. The robust sauce with chunks of meat and vegetables, a scoop of rice, and a perfect mouthful – it’s a harmony of flavors that creates a satisfyingly delicious meal!
That’s your Mechado, a one-pot, comforting Filipino dish that will indeed have you reaching for the spoon for seconds – or even thirds! Nothing compares to the joy of delving into your cultural roots through its food or exploring new cultures the delicious way. Enjoy your culinary journey!
Do you love cooking this dish? Snap a photo of your recipe, and please tag us on Instagram at @filambilingualbooks. You might want to check out other pinoy recipes.
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