A Filipino Classic — Beef Mechado

October marks the beginning of Filipino American Heritage month. And with that comes the celebration of their history, culture and food. 

Mechado is a classic Filipino dish originating from Spanish influence in the colonial era. Early versions of the dish used a larding method that added pork fat to lean beef to create moisture and flavor. It was then brewed in a simple broth with salt and vinegar.

As different ingredients became readily available, the larding process was eliminated and other flavors were introduced. Today, mechado uses fatty beef and tomato base broth combined with soy sauce and calamansi to create a richer taste. The dish can also have vegetables like carrots, bell peppers, onion and potatoes to create a heartier plate. 

It can be served as an everyday meal, but also commonly seen at large gatherings and celebrations as it can easily be cooked in bulk. 

If you’d like to make this recipe for yourself, follow the steps below.

Recipe

1. Preheat the oven to 325 degrees fahrenheit and get started on prepping your ingredients.
2. Cut the beef into 1-inch cubes, season with salt, mix and set aside. 
3. Next, prep the vegetables. Peel and chop the carrots into ½ inch slices. Peel the potatoes and chop into 1-inch pieces. Thinly slice the onion into half moon slices. Cut the bell pepper into 1-inch pieces, making sure to remove the seeds. Mince the garlic. Set everything aside.
4. In a pot over medium-high heat, add the oil. Once hot, begin browning the meat, in batches if needed. Let all sides brown and then remove and set aside along with all the juices.
5. Low the heat to medium and add the onion and saute until soft, about 3-5 minutes. Add the garlic and cook for another minute. Next add the water, tomato sauce, soy sauce, black pepper, brown sugar and bay leaves, making sure to mix and scrape any brown bits off the bottom of the pan. 
6. Add the meat back with all of its juices and stir. Let the liquid come to a simmer, cover and transfer to the oven. Let cook for about an hour and twenty minutes. 
7. Stir in the potatoes and carrots. Top with the bell pepper, cover and cook an additional hour or until the meat and vegetables are tender.
8. Remove from the oven, pour in lemon juice or calamansi. Stir.
9. Serve over white rice and enjoy!

Ingredients

• 2.5 lbs chuck roast
• 2-3 medium carrots
• 2-3 medium yellow potatoes
• 1 large yellow onion
• 1 large red bell pepper
• 5 garlic cloves
• 3 cups water
• ⅓ cup soy sauce
• 15-oz can tomato sauce
• 1 tbsp brown sugar 
• 2 tbsp lemon juice or calamansi 
• 2-3 bay leaves
• Salt and pepper, to taste

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