Beef Mechado is a popular Filipino dish known for its tender beef simmered in a rich tomato sauce, often with potatoes and carrots.
Ingredients
- 2lbbeef (chuck or brisket), cut into cubes
- 1/4cupsoy sauce
- 1/4cupvinegar
- 1/4cupvegetable oil
- 1pieceonion, sliced
- 4clovegarlic, minced
- 2cupbeef broth or water
- 1candiced tomatoes (400g)
- 3piecemedium potatoes, peeled and cut into cubes
- 3piecemedium carrots, sliced
- 1piecebay leaf
- 1tbspsugar (optional)
- 1/4cupolives (optional)
- Salt and pepper to taste
- Additional water as needed
Nutrition (per serving)
Calories
379.3kcal (18.97%)
Protein
31.0g (62%)
Carbs
23.8g (8.67%)
Sugars
2.0g (4%)
Healthy Fat
13.3g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
How to make Beef Mechado
Marinate the Beef
Combine the beef, soy sauce, and vinegar in a bowl. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Sauté Aromatics
In a large pot, heat vegetable oil over medium heat. Add the sliced onions and minced garlic. Sauté until the onions are translucent.
Brown the Beef
Add the marinated beef (reserve the marinade) to the pot. Cook until the beef is browned on all sides.
Add Liquid
Pour in the reserved marinade, beef broth (or water), diced tomatoes, and add the bay leaf. Stir well and bring to a simmer.
Simmer
Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally, adding more water if the sauce gets too thick.
Add Vegetables
Add the potatoes and carrots to the pot. Continue to simmer until the vegetables are tender, about 20-30 minutes.
Final Seasoning
Taste and adjust seasoning with salt, pepper, and sugar if desired. If using, add olives towards the end of cooking.
Serve
Remove the bay leaf. Serve hot over steamed rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
379.3kcal (18.97%)
Protein
31.0g (62%)
Carbs
23.8g (8.67%)
Sugars
2.0g (4%)
Healthy Fat
13.3g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, marinate the beef overnight.
You can use beef broth for a more flavorful sauce, but water works as well.
Adjust the consistency of the sauce by adding more water if it gets too thick.
FAQS
How do I make Beef Mechado more tender during cooking?
To ensure your Beef Mechado is tender, it's essential to simmer the beef slowly over low heat for 1.5 to 2 hours. This allows the collagen in the meat to break down, resulting in a melt-in-your-mouth texture. Additionally, using cuts like chuck or brisket, which are well-suited for slow cooking, will enhance tenderness.
What are some dietary substitutions for Beef Mechado?
If you're looking for dietary substitutions for Beef Mechado, you can use chicken or pork instead of beef for a lighter option. For a vegetarian version, try using mushrooms or jackfruit as a meat substitute. Additionally, you can replace soy sauce with tamari for a gluten-free option.
How should I store leftover Beef Mechado?
To store leftover Beef Mechado, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 3 months. Just remember to reheat it thoroughly before serving.
What side dishes pair well with Beef Mechado?
Beef Mechado is traditionally served over steamed rice, which helps soak up the rich tomato sauce. You can also pair it with garlic fried rice for added flavor. For a fresh contrast, consider serving a side salad or sautéed vegetables to balance the meal.
Can I add more vegetables to my Beef Mechado recipe?
Absolutely! You can customize your Beef Mechado by adding more vegetables such as bell peppers, green beans, or peas. Just make sure to add them during the last 20-30 minutes of cooking to ensure they remain tender but not mushy.
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