Wow that’s fascinating how the original dish was prepared using the pork fat – so clever! It comes from the Spanish word ‘mechar,’ which means to put oil. I have a couple of boys (husband & son) who would love this. The name Mechado originated from the Spanish word “mecha” which means wick. Thanks Nettie and hope he does when you get to make it. I'm Abby, a lawyer turned stay-at-home mom, sharing with you our tried and tested home-style dishes from the Philippines, Asia and around the world. The fruit has an orange sour flesh and a thin, sweet rind that starts green, but turns orange as it ripens. Check out the index to find recipes from around the world and learn more about me here. If you are unable to locate it, substitute with lemon (I have seen mixtures calling for 1 part orange juice to 3 parts lemon juice), lime, or Meyer lemon. 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. We love to hear from you. Hope you like it when you get to try it Heidy. In a deep pan place the beef chunks, tomatoes, vinegar, fish sauce or soy sauce, garlic and laurel leaves. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. So we had to […] You can cook it uncovered during the last few minutes if you wish for a thicker sauce. Can you be more specific please? I like the roasted flavor of garlic to stand out on this dish. frivolity. Onions, garlic, and tomatoes are the holy trinity of Filipino cooking and provide the groundwork for a lot of Filipino dishes such as afritada, kaldereta, and mitsado. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Sounds like a great combo of flavors! Hi! It's going to be warm here in Fresno, CA, but I just can't think of a more delicious lunch, looks fabulous! Here is a good recipe for homemade pandesal, Pininyahang Manok sa Gata (Pineapple Chicken in Coconut Milk), Tokwa at Baboy Humba (Pork Humba with Tofu), Tipid Sarap Monggo na may Kangkong at Hibi. This looks like perfect cold weather comfort food – which is funny, because I know it doesn’t get cold in the Philippines. Pininyahang Manok sa Gata (Pineapple Chicken in Coconut Milk), Tokwa at Baboy Humba (Pork Humba with Tofu), Tipid Sarap Monggo na may Kangkong at Hibi. This looks absolutely delicious! Serve with Jasmine rice and with a drizzle of that delicious sauce on top! I love the gorgeous and vibrant colors. Caldereta being a generic term for a stew. I always find that fascinating. Luci’s Morsels | fashion. Menudo I think is a true “fusion” dish. The expression is a play on the word “masyado” which means too much or over the top while “masarap” means, as you may have guessed, “delicious.”. Also, your photos are awesome!! Perfect for a rainy night. I added a combination of onions, carrots, and potatoes to the stew. And now I want some. This personifies this completely and has me drooling while eating my breakfast. Traditionally, a lean cut of beef is larded by inserting bits of pork fat in it to add moisture, flavor and succulence to an otherwise dry piece of meat (like an artificial marbling). It would be gone in no time. I can’t wait to try it! Click the above icon to print. Thanks and stay warm! This sounds really delicious, and not so dissimilar to stews I’ve made in the past with the exception if the citrus…I’m anxious to try it! Even though it is an oven right now, i could go some- It looks SO rich and tasty! This stew looks amazing!!! Well, no, but you wouldn’t be the first to think that. Recipe for Mechadong Baka- a Filipino Beef Mechado with tomato sauce, potatoes, carrots, and onions. Once hot, add the onions and cook, stirring occasionally, until softened. This looks like a fantastic and comforting dish! What mouth watering photos Abby! Love stew beef, must try this version! You can google “larding meat/beef” if you wish to know more about this old culinary technique. I have to try this recipe out! This is best enjoyed with warm white rice. Deliciously tender chunks of beef slowly simmered in tomato sauce flavored with Asian seasonings. Cooking Time: 1 Hour and 30 Minutes This looks like such a perfect meal for these cold fall nights! Loved reading about how this dish got its name. Chopped bell peppers are also popular. Cover and then simmer on low and cook until the beef chunks are tender about 1-1 1/2 hours. Or you just did the post-viral trend research—that’s cheating. Gorgeous mechado. Oh yes Linda! I can see why it became an instant favourite! This site uses Akismet to reduce spam. Take your time when tenderizing the meat. I LOVE this dish. Start with two tablespoons and bump up to 4 tablespoons based on taste. Learn how your comment data is processed. Now let’s get something straight: nobody really knows the difference between afritada, kaldereta, menudo, mechado, or pochero. Your email address will not be published. Add the potato and carrot. I was hoping we would have left-overs for the next day – but it must have been so good that it was all gone in one sitting. Wazzup Pilipinas features lifestyle, events, travel, food, tech, advocacy, entertainment and other informative news Your taste buds are treated to a savory, tangy and sweet explosion of flavors! When the beef is tender add the potatoes, carrots and onions. Cook for another 10-15 minutes until the potatoes and carrots are almost cooked. Snuggle with a warm blanket while eating this would be wonderful! This sounds like such a flavourful dish. Perfect for the cold winter days ahead! As with many stews, the flavor is even better the next day. What a tasty looking stew! The larded meat is then simmered slowly in seasoned tomato sauce and served with the sauce it was cooked in. Nov 25, 2012 - See related links to what you are looking for. Deliciously tender chunks of beef slowly simmered in tomato sauce flavored with Asian seasonings. I think this may be the first recipe I try in it. Thankfully, we no longer have to apply that kind of technique as some fattier kind of beef is now accessible and cheap(er). Your email address will not be published. Vietnamese Fresh Spring Rolls with Lemongrass Beef, Sauteed Butternut Squash with Pork (Ginisang Kalabasa), https://www.manilaspoon.com/wp-content/uploads/2019/10/Rice-Noodles-Video.mp4, 2.2 lbs / 1 kilo stewing Beef with some fat on it (like Chuck roast) cut into 2-inch chunks, 1/4 cup Vinegar (or Calamansi/Lemon juice), 8-10 Baby potatoes (may be halved depending on size), 3 Medium carrots, peeled and chopped (roughly the size of baby potatoes), 1 large red Bell Pepper, chopped (same length as potatoes or carrots). If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Mechadong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. It’s funny how we associate stews with cold weather here, but in other parts of the world where it’s always warm, it’s just year-round food. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling. Mechado masarap (too delicious!) IT sounds delicious and I’m sure it would be easy to adapt a little for the slow cooker too!