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Mechado: photo of the dish
Illustrative photo: BrokenSphere — CC BY-SA 3.0, Wikimedia Commons
Meat

Mechado

Filipino beef stew simmered with tomatoes, potatoes and carrots, enriched with lardons pierced into the meat. Of Spanish origin, it is tender, slightly sweet and often served at celebrations.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the beef into large cubes. Make incisions in the meat and insert carrot sticks and lardons.
  2. Brown the meat in the oil in a casserole dish on all sides, then set it aside.
  3. In the same casserole, fry the sliced onion and garlic until translucent.
  4. Add the diced tomatoes and let them break down for 5 minutes, then stir in the tomato sauce.
  5. Return the meat, pour in the stock, soy sauce, vinegar, sugar and bay leaf. Cover and simmer for 1 hour 30 minutes over low heat.
  6. Add the potatoes cut into wedges and cook for another 25 minutes.
  7. Add the peas 5 minutes before the end, adjust the seasoning and serve with white rice.

Variations and tips

Pork mechado. Replace the beef with pork shoulder, reducing the cooking time to 1 hour.

Using what's easy to find. Chuck or cheek can be bought from the butcher; otherwise use beef shin.

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Original Ecomely recipe.