Traditional Mechado Recipe – Step-by-Step Guide to a Filipino Classic

Mechado recipe is a dish that carries with it not just incredible flavors but also the essence of Filipino culture. Its savory, hearty, and rich tomato-based sauce combined with tender beef creates a meal that is both comforting and memorable. Whether you’re preparing it for a family gathering or just looking to explore Filipino cuisine, this step-by-step guide will ensure that your Mechado comes out perfectly every time. Get ready to dive into the delicious world of Mechado cooking.

What is Mechado?

Mechado is a beloved Filipino dish typically made with beef, slow-cooked in a tangy tomato sauce, and infused with a variety of spices and seasonings. It’s often compared to other Filipino stews like kaldereta, but Mechado stands out with its unique flavor profile and preparation. The origin of the dish dates back to the Spanish influence on Filipino cooking, with the name “Mechado” coming from the Spanish word mecha, meaning “wick” or “thread.” The dish traditionally features beef, with the meat cooked until tender and juicy, often punctuated with strips of fat that resemble a wick, adding to the flavor.

While Mechado has become a mainstay in Filipino homes, you’ll find various regional versions. Some add olives, others may include carrots or bell peppers, but the core of the recipe remains the same—beef and a tomato-based sauce.

Essential Ingredients for Mechado

Before you start cooking, let’s gather everything you need. The beauty of this dish is in its simplicity. Below, we break down the main ingredients and a few optional additions to make your Mechado uniquely yours.

Main Ingredients

• Beef: The most important part of your Mechado is the beef. Choose cuts like sirloin, chuck, or brisket. These are ideal because they have the perfect balance of tenderness and flavor. Chuck, in particular, becomes beautifully tender when slow-cooked.
• Tomatoes: Both fresh tomatoes and canned tomato sauce can be used, but for a richer flavor, opt for canned tomato sauce. If you want a fresher, tangier note, add some chopped fresh tomatoes to balance it out.
• Potatoes: They help thicken the sauce while providing a hearty texture. Slice the potatoes into thick rounds or cubes for a satisfying bite.
• Onion and Garlic: These aromatics are the base of your flavor. Sautéing them first ensures that the dish is filled with a deep, fragrant aroma.
• Soy Sauce: The umami that soy sauce imparts to the dish is essential. It also helps marinate the beef, giving it flavor and tenderness.
• Bay Leaves and Peppercorns: These spices infuse the stew with depth, offering that subtle, aromatic flavor that complements the tomatoes perfectly.
• Water or Beef Stock: For the stew to simmer to perfection, you’ll need liquid. Water works fine, but beef stock adds an extra layer of richness.

Optional Ingredients

• Bell Peppers: Adding bell peppers will give a pop of color and an additional mild sweetness to the dish.
• Carrots: You can include carrots for a slight crunch and color contrast.
• Olives: If you’re aiming for a twist on the classic recipe, olives can bring a briny flavor to balance the richness of the sauce.

Table: Ingredients for Traditional Mechado Recipe

Ingredient	Quantity	Notes
Beef (sirloin, chuck, or brisket)	1 kg	Tender cuts are ideal for slow-cooking
Tomato Sauce	1 can (400g)	Rich and flavorful
Potatoes	3-4 medium	Thick slices or cubes
Onion	1 large	Sliced thinly
Garlic	4 cloves	Minced
Soy Sauce	3 tbsp	Adds umami flavor
Bay Leaves	2 leaves	Aromatic spice
Peppercorns	1 tsp	Subtle heat
Water/Beef Stock	2 cups	For the stew base

Preparing the Beef for Mechado

Now that you’ve gathered your ingredients, it’s time to focus on the star of the show: the beef. When preparing the beef for your Mechado, the goal is to ensure it’s tender and flavorful.

Marinating the Beef

While not all recipes call for marinating, taking a few extra minutes to do so will elevate your dish. Marinating the beef in soy sauce, garlic, and a bit of pepper will add depth to the flavor and help tenderize the meat.

• Mix 3 tablespoons of soy sauce, 4 cloves of minced garlic, and a pinch of pepper in a bowl.
• Add the beef and coat each piece. Let it marinate for at least 30 minutes, though overnight marination will result in more intense flavor.

Searing the Beef

Searing the beef is an essential step in building the flavor profile of your Mechado. It’s what locks in the juices and creates that caramelized crust that adds richness to the stew.

• Heat a tablespoon of oil in a large pot over medium-high heat.
• When the oil is hot, brown the beef in batches. Ensure each side gets a nice, brown sear before removing it from the pot. This step should take approximately 2-3 minutes on each side.

Cooking Process: Step-by-Step

Now that the beef is prepared, it’s time to move on to the cooking process. Follow these steps for a perfect Mechado.

Step 1: Searing the Beef

• Start by heating oil in a large pot. When the oil is hot, sear the beef chunks in batches. Do not overcrowd the pot to ensure each piece gets a nice brown crust. This adds a layer of flavor to the dish.

Step 2: Sautéing the Aromatics

• In the same pot, sauté the onions and garlic until they turn golden and fragrant. This is where your dish will start to smell delicious!
• Once the onions are translucent, add the tomato sauce and fresh tomatoes (if using). Stir everything together, allowing the tomatoes to break down and form a flavorful base.

Step 3: Simmering the Stew

• Add the seared beef back into the pot, along with bay leaves, peppercorns, and enough water or beef stock to cover the ingredients. Bring the mixture to a boil, then lower the heat to a simmer.
• Cover the pot and let it simmer for at least 1.5 hours, or until the beef is tender. The longer it cooks, the more flavorful the stew becomes.

Step 4: Adding the Vegetables

• After the beef is tender, it’s time to add the potatoes. You can also add bell peppers or carrots at this stage for extra flavor and texture.
• Simmer the vegetables until they are soft and cooked through, absorbing the rich tomato sauce.

Common Mistakes to Avoid When Cooking Mechado

While making Mechado is relatively straightforward, there are a few common mistakes that can affect the final result. Here’s how to avoid them:

• Overcooking the Beef: While slow-cooking is key to tenderness, overcooking can cause the beef to dry out. Check the beef regularly to ensure it stays tender.
• Too Much Soy Sauce: Soy sauce adds flavor, but too much can overpower the dish. Stick to the recommended amount.
• Not Simmering Long Enough: If you don’t give the stew enough time to simmer, the flavors won’t meld together. Let it cook low and slow for the best results.

Serving Your Mechado

Once your Mechado is cooked to perfection, it’s time to serve it up! Mechado is traditionally paired with steamed white rice, but you can also serve it with crusty bread or fried rice for a delightful meal.

• Presentation Tip: Serve your Mechado in a deep bowl to hold all the flavorful sauce. Garnish with freshly chopped parsley or a sprinkle of pepper.
• Side Dish Options: You can serve Mechado with pickled vegetables like atchara (pickled papaya) or sautéed greens to balance the richness of the stew.

Mechado Variations

While the classic Mechado recipe is already quite delicious, feel free to make it your own with these variations:

Mechado with Pork

If you prefer pork over beef, Mechado made with pork shoulder or pork belly is equally tasty. The pork’s fat adds richness to the stew, making it just as indulgent as the beef version.

Vegetarian Mechado

For a plant-based twist, try using mushrooms, tofu, or tempeh instead of beef. These alternatives absorb the savory tomato sauce and deliver a hearty, satisfying meal.

Conclusion

Mechado is a dish that brings people together, offering comfort and flavor with every bite. With this step-by-step guide, you now have all the tools you need to recreate this Filipino classic in your own kitchen. Don’t hesitate to make it your own by experimenting with ingredients and flavors. Your family and friends will definitely be impressed by your culinary talents!

Ready to cook? Try this Mechado recipe today and let the rich, savory flavors take you on a culinary journey. For more delicious Filipino recipes, explore our blog and join the Mechado-loving community!

FAQs

What is the best cut of beef for Mechado?

The best cuts of beef for Mechado are chuck, brisket, or sirloin. These cuts have the right amount of fat and marbling, ensuring tender and flavorful meat.

Can I make Mechado in a slow cooker?

Yes! To adapt the recipe for a slow cooker, follow the same steps but set the slow cooker to low and cook for 6-8 hours, or until the beef is fork-tender.

How do I thicken the sauce if it’s too watery?

If your Mechado sauce is too watery, you can thicken it by simmering it uncovered or adding a tablespoon of cornstarch mixed with water to the stew. Stir until the sauce thickens to your desired consistency.

This guide ensures that you have everything you need to make a fantastic Mechado, from ingredient breakdowns to step-by-step instructions. Enjoy the process and savor the delicious results!