Name: Beef Mechado
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1 kilogram Beef chuck (cut into 4 cm cubes); 3 tablespoon Soy sauce; 2 tablespoon Calamansi juice; 2 tablespoon Cooking oil; 4 clove Garlic (minced); 1 Onion (sliced); 1 cup Tomato sauce; 2 cup Water; 2 Bay leaf; 2 Potato (cut into chunks); 2 Carrot (cut into chunks); 1 Red bell pepper (cut into strips); 1 tablespoon Fish sauce; 0.5 teaspoon Black pepper; 1 teaspoon Sugar

Beef Mechado: Slow-Braised Beef in Tomato Sauce

Mechado is a comforting Filipino braise of beef, potatoes and carrots in a tomato and soy sauce brightened with citrus. The name is said to come from the strip of fat once threaded through the meat, which keeps each piece moist while it simmers.

About Beef Mechado

Mechado is a Filipino beef braise in a tomato and soy sauce with potatoes and carrots. The name is said to come from mecha, the strip of pork fat once threaded through the meat to keep it moist. The result is a tender stew with a savory, slightly tangy sauce.

Mechado is a classic Filipino braise that is often served at family gatherings. The beef becomes tender during a long simmer, and the sauce thickens into a savory tomato gravy. It is often compared to caldereta and afritada.

Ingredient notes

Beef chuck: tender after a long cook.
Soy sauce and calamansi: season and tenderize.
Potatoes and carrots: make it a hearty meal.

Tips for the best Beef Mechado

Add a pinch of sugar. To balance tomato.
Add vegetables late. So they hold.

What to serve with Beef Mechado

Serve with steamed rice.

Variations and substitutions

With bell pepper: for sweetness.
Pork mechado: use pork.

Storing and reheating

Refrigerate for up to 4 days. Reheat gently.

Frequently asked questions

What is the difference between mechado and caldereta?

Mechado is lighter and uses soy sauce; caldereta is richer.

Why is mine bland?

Season with soy sauce and salt.

How do I make mechado sauce thicker?

Simmer uncovered or mash a few potatoes into it.

Can I use pork?

Yes, pork shoulder works well.

More Filipino recipes you might like

Beef Pares, Nilagang Baka and Bistek.

Ingredients

6 servings

Beef chuckcut into 4 cm cubes1 kg

Soy sauce3 tbsp

Calamansi juiceor Lemon juice2 tbsp

Cooking oil2 tbsp

Garlicminced4 cloves

Onionsliced1

Tomato sauce240 ml

Water480 ml

Bay leaf2

Potatocut into chunks2

Carrotcut into chunks2

Fish sauce1 tbsp

Black pepper½ tsp

Sugarto balance the tomato1 tsp

Optional ingredients

Red bell peppercut into strips1

Instructions

Mix the beef with the soy sauce and citrus juice and leave it for 30 minutes.

~30 mins

Heat the oil and brown the beef in batches, setting each batch aside. Do not crowd the pot or the meat will steam instead of sear.

high heat ~12 mins

In the same pot, cook the garlic and onion until soft, then pour in the tomato sauce and let it bubble for a minute.

medium heat ~4 mins

Return the beef with any juices. Add the water, bay leaves, fish sauce, pepper and sugar. Cover and simmer until the beef is tender.

low heat ~90 mins

Add the potatoes and carrots and continue to simmer until they are soft and the sauce has thickened.

low heat ~20 mins

Optional

Stir in the bell pepper, cook for 3 minutes, then taste and adjust the seasoning before serving.

medium heat ~3 mins

Notes

1. Storing
Refrigerate for up to 4 days. The sauce thickens as it cools, so loosen it with a little water when reheating.
2. Variation
Some cooks add a handful of raisins or a spoonful of liver spread for a richer, rounder sauce.

Beef Mechado