Beef Mechado Recipe by Nora Daza
I am a fan of browsing the internet or different markets again and again. That's where you'll find the most interesting things. So it was this time with the Filipino beef mechado recipe by nora daza, as it is called in Spanish. It is one of those recipes where I proceeded according to the motto: see, research, try
Beef mechado recipe by nora daza
The original comes from Spain and was brought to the Philippines during colonization. Mechadong Baka is largely similar to our goulash or ragout , which is known here . Because the basis here is also beef together with various vegetables, which simmer slowly for several hours. In addition, there are ingredients such as fish or soy sauce, which give this Filipino food [article] a slightly Asian character. Have fun cooking 🙂
What is beef mechado?
- Mechadong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling.
- To help add flavor, an incision was made into each piece of meat and a strip of pork fat was inserted, as described at Kawaling Pinoy. This technique is what gave the stew its name- Mecha meaning wick for the strip of pork fat sticking out of the beef like a candle. I served the beef mechado recipe by nora daza over a bed of steamed white rice, but Chad also likes it with Pandesal (Filipino Rolls).
- 600 g roast beef
- 8-10 smaller potatoes
- 3 carrots
- 1 large bell pepper
- 2 to matoes optional
- 2 onions
- 1/2 lemon
- 2-3 cloves of garlic
- 100 ml soy sauce
- some vinegar
- 500 ml beef broth
- 2-3 bay leaves
- some Tabasco
- 1 can of chopped tomatoes
- Oil salt, pepper and herbs
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First cut the meat into bite-sized cubes. Marinate this together with soy sauce, vinegar, salt, pepper and the juice of half a lemon for at least 30 minutes.
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In the meantime, peel and chop the garlic. Then fry this in a pan with oil until it turns lightly brown. Remove from pan and set aside.
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Then sear the meat in the pan. You can add some of the marinade for the taste.
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Sear the meat in the pan
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Next add the onions to the pan and fry them too. If you have and like it, add a tablespoon of fish sauce. Alternatively, you can also use a little more soy sauce.
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As soon as the onions are translucent, stir in the chopped canned tomatoes and the beef broth and let everything simmer together.
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Cut the peppers into strips and add them to the Mechadong with the bay leaves and the garlic that you have set aside. Season with Tabasco, a little salt and pepper and let everything cook with the lid closed on a low heat for at least 2 hours. The longer the meat stews, the more tender it becomes 😉
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While the meat is stewing, you can peel the potatoes and carrots and cut them into slightly larger pieces. As soon as the meat is tender, add the potatoes and carrots to the pan and let everything simmer over medium heat for about 20 minutes until the potatoes are cooked.
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At the end, season again briefly and serve the mechadong with rice. Bon appetit 🙂
beef mechado recipe by nora daza is a very tasty dish for the cold days. However, it's not as Asian as I expected at the beginning. With this dish, the European roots clearly come through, so that it is ultimately very comparable to a local beef ragout. Nonetheless, a delicious meal .
What is your opinion on the Mechadong? Have you ever had the original in the Philippines? I look forward to your feedback 🙂
Recommended posts to follow:
Chicken Mechado Recipe | Spanish Dish
Peceto a la vinagreta | Delicious Dish Recipe
Binging with Babish Ratatouille
Source: https://www.foodche.com/beef-mechado-recipe-by-nora-daza/
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