Beef Mechado

What is mechado?

Mechado is a tomato-based beef stew or braise from the Philippines that’s both savory and tangy. The name mechado comes from an old cooking method called larding—where a strip of pork fat was inserted into the center of lean beef, like a wick (mecha in Spanish), to keep it moist during slow cooking.

What sets it apart from other Filipino tomato-based dishes like kaldereta, afritada, and menudo is the use of soy sauce and citrus in the marinade, along with lean cuts of beef that are slowly braised until tender.

Notes and substitutions

• Beef: Since this version doesn’t use the traditional larding method, I’m using a cut that’s meaty but still has some fat for richness—bone-in short ribs. You can also use beef chuck, brisket, or shank. Just choose a cut that can hold up to long, slow cooking and will turn tender without drying out.
• Soy sauce: The beef is marinated with soy sauce and citrus (lemon or calamansi juice) to build flavor from the start. Keep in mind that soy sauce brands vary in saltiness, so you may need to adjust the seasoning. It’s better to start with less and add more near the end.
• Tomato paste: This has a deep, concentrated flavor and thicker consistency. You can use tomato sauce or crushed tomatoes—just be sure to adjust the amount of water since those have more liquid.
• Vegetables: I’m using potatoes, carrots, and red bell pepper. Feel free to swap in what you like or have on hand. Green or yellow bell peppers, chayote, green peas, or even string beans would all work well here.

Step 1: Marinate the beef

In a bowl, combine 3 pounds of beef with ¼ cup soy sauce and 2 tablespoons calamansi or lemon juice. Let it marinate for at least 30 minutes or refrigerate overnight for deeper flavor.

Step 2: Sear the vegetables

In a heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat. Add 3 potatoes, 2 carrots, and 1 red bell pepper, all cut into 1½-inch chunks.

Sear until lightly browned and starting to caramelize or form a light crust. Work in batches if needed. Season with salt, then remove and set aside.

Step 3: Sear the beef

In the same pot, add a bit more oil if needed. Remove the beef from the marinade, but don’t discard the marinade—you’ll use it later.

Sear the beef in batches over medium-high heat until browned on all sides. Avoid overcrowding—the beef needs space to brown properly. Set aside.

Step 4: Sauté the aromatics and tomato paste

Lower the heat to medium and add more oil if needed. Sauté 1 medium onion and 6 garlic cloves until softened. Add ¼ teaspoon crushed red pepper and stir for a few seconds.

Add 1 (6 oz) can of tomato paste and cook for a few minutes until it darkens and starts to caramelize. Stir in about 3 bay leaves.

Step 5: Add the beef and liquids

Return the seared beef to the pot, along with any remaining marinade. Pour in 5 to 6 cups of water—just enough to almost cover the meat. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—they add a lot of flavor!

Step 6: Simmer

Bring to a boil, then lower the heat and simmer for about 2 hours or until the beef is tender. Add water as needed—some cuts may take longer and liquid may reduce as it cooks.

Pierce with a fork to test for doneness. If you see oil rising to the top, go ahead and scoop some of it out.

Step 7: Add the vegetables

Add the seared vegetables back into the pot. Simmer for another 10 to 15 minutes, or until the vegetables are tender and the sauce has thickened to your liking. Stir occasionally to keep anything from sticking to the bottom.

Step 8: Taste and adjust

Once the beef is tender, taste the sauce and adjust the seasoning. Add 2 to 3 tablespoons of sugar, depending on how tangy or salty the sauce is. You can also stir in about 1 tablespoon of fish sauce (or to taste) for extra umami—or use Knorr or Maggi seasoning instead.

Once the sauce has come together nicely, turn off the heat. Serve it warm with some steamed rice—and enjoy!

More Filipino braises and stews

• Caldereta: A hearty stew with beef (or chicken) and vegetables cooked in a rich tomato sauce with liver spread.
• Kare-Kare: A beef stew with vegetables in a rich peanut sauce, served with fermented shrimp paste on the side.
• Asado: Pork or beef braised in a sweet and savory sauce with star anise, similar to Pata Tim.
• Menudo: A tomato-based stew made with diced pork, liver, and vegetables.
• Picadillo: Ground beef or pork simmered in a tomato sauce with diced vegetables and raisins.
• Guisantes: A light stew of green peas and pork, cooked in a tomato-based sauce.
• Pork Adobo: Pork braised in soy sauce, vinegar, garlic, and sugar. Chicken Adobo and Adobong Puti are delicious variations.
• Igado: An Ilocano pork and liver stew with vegetables in a soy sauce and vinegar mixture.