The mechado is a stew of beef originating in the Philippines. The use of soy sauce and calamansi juice to marinade gives this recipe its distinctive Filipino character.
The traditional dish uses a Spanish culinary technique consisting provenance lard or through lean beef with pork bacon strips to make it more tender and less dry. Hence evidently derives its name. The pieces of shredded beef marinated then in vinegar, soy sauce, juice of calamansi, garlic crushed, black pepper and bay leaf. Quickly brown them on all sides in hot oil and then braised slowly in the marinade, adding broth, sliced onion and tomato sauce, until meat is tender and the liquid is reduced to a gravy thick and tasty.
Over the years, the name of the dish has been using to refer to variants using the finest cuts of beef or even bone, and have completely disregarded the larding process. A recent variant of the dish may look more like a stew of beef than anything else.
The beef tongue can be cooked in the same way, with almost no variation for the dish called shredded tongue.
Beef Mechado Recipe
INGREDIENTS:
1 1/2 lbs beef chunks
3 medium potatoes, chunks
2 medium carrots, chunks
1 red bell pepper, chunks
1 tbsp soy sauce
1 medium size onion, minced
3 cloves garlic, minced
1 small can tomato sauce
1 1/2 tbsp fish sauce
cooking oil
2 cups soup stock
salt to taste
HOW TO COOK BEEF MECHADO:
Boil beef in water until tender. Set aside the beef. Reserve 2 cups of soup.
Pan fry the potatoes, carrots and bell pepper. Remove the vegetables from the pan then set aside.
In the same pan, stir fry garlic and onion.
Add the boiled beef and fish sauce. Cook for 5 minutes.
Add the tomato sauce. Simmer for few minutes then add the soup stock. Simmer for 5 minutes.
Add the soy sauce and vegetables. Cook until sauce becomes thick.
Serve with hot steamed rice. Enjoy!
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The traditional dish uses a Spanish culinary technique consisting provenance lard or through lean beef with pork bacon strips to make it more tender and less dry. Hence evidently derives its name. The pieces of shredded beef marinated then in vinegar, soy sauce, juice of calamansi, garlic crushed, black pepper and bay leaf. Quickly brown them on all sides in hot oil and then braised slowly in the marinade, adding broth, sliced onion and tomato sauce, until meat is tender and the liquid is reduced to a gravy thick and tasty.
Over the years, the name of the dish has been using to refer to variants using the finest cuts of beef or even bone, and have completely disregarded the larding process. A recent variant of the dish may look more like a stew of beef than anything else.
The beef tongue can be cooked in the same way, with almost no variation for the dish called shredded tongue.
Beef Mechado Recipe
INGREDIENTS:
1 1/2 lbs beef chunks
3 medium potatoes, chunks
2 medium carrots, chunks
1 red bell pepper, chunks
1 tbsp soy sauce
1 medium size onion, minced
3 cloves garlic, minced
1 small can tomato sauce
1 1/2 tbsp fish sauce
cooking oil
2 cups soup stock
salt to taste
HOW TO COOK BEEF MECHADO:
Boil beef in water until tender. Set aside the beef. Reserve 2 cups of soup.
Pan fry the potatoes, carrots and bell pepper. Remove the vegetables from the pan then set aside.
In the same pan, stir fry garlic and onion.
Add the boiled beef and fish sauce. Cook for 5 minutes.
Add the tomato sauce. Simmer for few minutes then add the soup stock. Simmer for 5 minutes.
Add the soy sauce and vegetables. Cook until sauce becomes thick.
Serve with hot steamed rice. Enjoy!
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