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.
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.