{"id":4872,"date":"2024-05-25T22:38:00","date_gmt":"2024-05-26T05:38:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=4872"},"modified":"2021-10-09T11:05:34","modified_gmt":"2021-10-09T18:05:34","slug":"beef-mechado","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/beef-mechado\/","title":{"rendered":"Beef Mechado"},"content":{"rendered":"\n

Beef Mechado<\/strong> is a Filipino-style beef stew made of larded beef chunks braised in tomato sauce with potatoes and carrots. It's a delicious and filling dish that pairs well with steamed rice.<\/p>\n\n\n\n

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The presence of marbling usually determines the quality of the beef. The more marbling it contains, the better the cut. The intramuscular fat visible as white specks embedded within the muscle fibers helps the meat retain its juiciness and tenderness.<\/p>\n\n\n\n

As we all know from our pork adobo<\/a> and crispy pata<\/a>, the fattier parts are the tastiest.  In beef mechado, this culinary fact is applied via an ingenious technique of inserting \"wicks\" of pork fat called lardons or lardoons into cheaper, leaner beef cuts. The threaded fat strips melt as the larded beef pieces cook, adding flavor and tenderness.<\/p>\n\n\n\n

What Mechado means<\/h2>\n\n\n\n

Mechado comes from the Spanish root word Mecha, which means \"wick.\" Influenced by Spanish colonization, this Filipino stew traditionally uses the cooking practice of larding inexpensive meat cuts with strips of pork back fat.<\/p>\n\n\n\n

However, it has been adapted to suit local tastes. Calamansi juice and soy sauce, along with aromatics such as garlic, onions, and bay leaves, are key ingredients in the braising liquid, which provides a depth of flavor. Chunks of carrots, potatoes, and bell peppers complete the dish with added color and texture.<\/p>\n\n\n\n

The term mitsado has evolved over the years to include other cuts of meat, such as pork, chicken, beef ribs, and fish stewed in tomatoes. These present-day versions have mostly dispensed the larding process.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
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