Mechado is a Filipino beef stew with Spanish influences, known for its rich tomato-based sauce and tender beef. The dish has evolved over time, incorporating both traditional and modern elements.
The name “Mechado” comes from the Spanish word mecha, meaning “wick” or “to thread.” Traditionally, a strip of pork fat (mecha) was inserted into tougher cuts of beef to add moisture and flavour, similar to the larding technique in European cooking. This method was common during the Spanish colonial period (1565–1898), when Spanish cuisine heavily influenced Filipino cooking
Over time, Filipinos adapted Mechado by using locally available ingredients, such as calamansi for acidity and soy sauce for additional flavour. The original technique of larding the beef with pork fat has vanished as better cuts of beef are now affordable.
Mechado
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Loading...Ingredients
- For the marinade:
- 1.2kg beef brisket or silverside, cut into large dice
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- For the rest:
- 2 tbsp vegetable oil
- 3 medium-sized potatoes, peeled and chunked
- 2 medium carrots, peeled and chunked
- 2 onions, chopped
- 1 head of garlic, chopped
- 1.5L water
- 250g (half can) chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp lime juice
- 2 bay leaves
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 pickled gherkins, chopped
- Sea salt and freshly ground black pepper
Instructions
To marinate:
Mix all the marinade ingredients together, cover and chill for at least 20 mins.
To cook:
Heat the oil in an oven-proof casserole. Cook the carrots and potatoes until lightly gilded. Set aside.
In the same pan, fry the meat until browned. Add the garlic and onions. Cook until the onion is soft. Add the water, cover and simmer for about 40 mins.
Add the tomatoes, puree and lime juice, cover and cook for a further 15 mins.
Add the carrots and potatoes, cover, and cook until the potatoes are tender. Add the peppers. Cook until the peppers are soft. Stir in the gherkins. Season to taste.
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