The Filipino Mechadong Baka recipe is a comforting Filipino meal which incorporates tender beef, tomato sauce along with a selection of veggies. It’s an ordinary dish served at Filipino special occasions and family gatherings. The Filipino Mechadong Baka recipe includes a dense, sweet taste profile, with the beef slow cooked in a thick sauce until melt-in-your-mouth tender. The tomato, soybean sauce along with other seasonings give the dish its hearty, satisfying taste.
The Filipino Mechadong Baka recipe utilizes beef chuck or another slow cooked beef cut. The lengthy simmering can make the meat tender and absorbs all the sauce flavors. What helps make the Filipino Mechadong Baka recipe distinct from some other beef stews is the tomato sauce. This balance is improved by vegetables like potatoes, carrots and bell peppers for flavor and texture. Each ingredient of the Filipino Mechadong Baka recipe contributes to the dish’s depth and richness.
The Filipino Mechadong Baka recipe is also popular because of its versatility. The basic dish continues to be the same, though the recipe could be adapted to fit most tastes. Some variations consist of adding extra veggies like green peas or string beans to the Filipino Mechadong Baka recipe or using various marinades or seasonings. No matter which variation you are making, the basic recipe for Filipino Mechadong Baka is exactly the same : A hearty beef stew for sharing with loved ones and close friends.
The Filipino Mechadong Baka recipe is generally followed by steamed rice. Tender beef, soft vegetables and savory sauce make a filling meal with the rice balancing the bold flavors. The beef and the fluffy rice produce a hearty and filling dish. Numerous households make the Filipino Mechadong Baka recipe on special occasions like birthdays, holidays or Sunday family dinners.
An additional great thing about the Filipino Mechadong Baka recipe is that it can be made ahead so the flavors can easily develop further. Like a lot of stews and braised dishes, the Filipino Mechadong Baka recipe is sometimes a lot better the next morning because the beef absorbs the thick sauce overnight. This makes it an excellent food prep dish or even serving dish at big gatherings – it could be prepared ahead and reheated when prepared to serve. The dish is able to even be prepared ahead without losing any flavor, and is therefore appealing since it could improve over time.
This Filipino Mechadong Baka recipe also showcases the Filipino style of home cooking: uncomplicated yet hearty in one dish. The ingredients are not hard to locate and affordable, making the recipe available to budget friendly families. It is a Filipino classic, though simple in flavor and comfort. The Filipino Mechadong Baka recipe brings people together more than a hearty meal which highlights the best of Filipino home cooking.
Finally, Filipino Mechadong Baka is a comforting and flavorful dish which highlights Filipino cuisine. Its tender beef, tomato sauce in addition to blend of vegetables ensure it is a satisfying meal fit for loved ones or special occasions. Serve with rice or as leftovers the next day, the Filipino Mechadong Baka recipe is a favorite dish that gathers people around for food and company. Its flexibility, simplicity of preparing and taste ensure it is a favorite in Filipino cooking along with a dish which will be savored by future generations.
Ingredients For the Filipino Mechadong Baka Recipe
Beef
Pork
Soy Sauce
Calamansi
Salt
Black Bepper
Vegetable Oil
Onion
Garlic
Water
Tomato Sauce
Bay Leaves
Potatoes
Carrots
Red Bell Pepper
Green Bell Pepper
Rice
Cooking Instructions For the Filipino Mechadong Baka Recipe
If using, insert a strip of hog fat into the center of each piece of beef after making a little hole in it.
Add the calamansi juice, soy sauce, and freshly ground black pepper to a large bowl with the cooked meat. Coat by tossing, then cover and chill for one to three hours.
Drizzle the oil over medium heat in a big pot. Add the onions and cook until they are tender, stirring periodically. Add the garlic and simmer for 30 to 1 minute, or until slightly fragrant. Add the steak to the pot after removing it from the marinade (save the liquid). Cook until browned all over, stirring periodically. Add the bay leaves, tomato sauce, water, salt, pepper, and marinade that was set aside. Bring the mixture to a boil while stirring to incorporate.
The beef should be tender after 1 1/2 hours of cooking over low heat with the heat reduced to a simmer and covered.
Add the bell pepper pieces, carrot, and potato. Cook the vegetables for a further 20 to 30 minutes, or until they are soft.
To taste, add salt and pepper.
Helpful Suggestions For the Filipino Mechadong Baka Recipe
The Filipino Mechadong Baka Recipe is a hearty, savoury dish that highlights the rich flavours of beef stew. To get the best results, start by choosing the right cut of beef. A tougher cut such as chuck or brisket works best for mechado as it becomes tender with slow cooking.
Marinate the beef in soy sauce, calamansi or lemon juice, garlic, and pepper for at least 30 minutes, as this will infuse the beef with flavour and help tenderise it. When cooking, be sure to brown the beef first in hot oil to develop a rich, caramelised colour and depth of flavour. After browning, add the vegetables like potatoes, carrots, and bell peppers, which add both sweetness and texture to the stew.
For an authentic taste, include the signature tomato sauce and bay leaves, which enhance the overall flavour profile. For a deeper taste, you can simmer the stew on low heat for about 1 to 2 hours, allowing the beef to absorb the flavours and become fork-tender. Stir occasionally and add water or broth as needed to maintain the stew’s consistency. If you prefer a thicker sauce, you can also add a little cornstarch slurry towards the end. Serve your mechado with steamed rice for a satisfying meal.
Storage Instructions For the Filipino Mechadong Baka Recipe
Proper storage is key to keeping the Filipino Mechadong Baka Recipe fresh for future meals. After preparing and serving, allow the mechado to cool to room temperature before storing. Transfer any leftovers into an airtight container and refrigerate them. The dish will stay fresh in the fridge for up to 3 days. If you want to store it for a longer period, you can freeze the mechado for up to 3 months. When reheating, it is best to do so on the stove over low heat, stirring occasionally.
You can add a splash of water or broth to loosen the sauce if it thickens too much during storage. Make sure to reheat the mechado thoroughly until it reaches an internal temperature of 165°F (74°C) for food safety. If you have frozen the dish, you can thaw it in the refrigerator overnight before reheating. To maintain the best flavour and texture, it is recommended to consume the dish within a few days of storing, as prolonged storage may affect the vegetables’ texture. Follow these storage instructions to preserve the flavours of the Filipino Mechadong Baka for a few more meals.
FAQ For the Filipino Mechadong Baka Recipe
Question: Can I use a different cut of beef in the Filipino Mechadong Baka Recipe?
A: Yes, you can substitute the beef with other cuts like round or flank steak, but chuck or brisket works best as it becomes tender after slow cooking in the stew.
Question: How can I make the Filipino Mechadong Baka Recipe spicier?
A: To make the Filipino Mechadong Baka Recipe spicier, you can add sliced chili peppers or include a dash of hot sauce to the marinade or stew while cooking. Adjust the spice level according to your preference.
Question: Can I add more vegetables to the Filipino Mechadong Baka Recipe?
A: Absolutely! The Filipino Mechadong Baka Recipe is flexible, and you can add more vegetables like green beans, peas, or corn to suit your taste. Just be sure to add them towards the end of cooking so they don’t overcook.
Question: Can I cook the Filipino Mechadong Baka Recipe in a slow cooker?
A: Yes, you can cook the Filipino Mechadong Baka Recipe in a slow cooker. After browning the beef, transfer it to the slow cooker along with the other ingredients and cook on low for 6 to 8 hours until the beef is tender.
Question: Can I prepare the Filipino Mechadong Baka Recipe ahead of time?
A: Yes, the Filipino Mechadong Baka Recipe can be prepared ahead of time. In fact, it often tastes better the next day as the flavours have more time to meld together. Simply refrigerate it after cooking and reheat it when ready to serve.
Filipino Mechadong Baka Recipe
Ingredients
- 1 1/2 lb Beef chuck roast cut into 2 inch pieces
- 1/4 lb Pork fat optional, cut into thin strips
- 1/4 cup Soy Sauce
- 3 tbsp Calamansi or lemon juice
- 1 tsp Salt
- 1 tsp Black Bepper to taste
- 2 tablespoons Vegetable Oil
- 1 Onion peeled and diced
- 4 cloves Garlic peeled and crushed
- 1 1/2 cups Water
- 1 cup Tomato Sauce
- 2 Bay Leaves
- 2 Potatoes peeled and cut into 1 1/2 inch pieces
- 2 Carrots peeled and cut into 1 1/2 inch pieces
- 1 Red Bell Pepper stem and seeds removed, cut into 1 1/2 inch pieces
- 1 Green Bell Pepper stem and seeds removed, cut into 1 1/2 inch pieces
- Steamed rice for serving
Instructions
- If using, insert a strip of hog fat into the center of each piece of beef after making a little hole in it.
- Add the calamansi juice, soy sauce, and freshly ground black pepper to a large bowl with the cooked meat. Coat by tossing, then cover and chill for one to three hours.
- Drizzle the oil over medium heat in a big pot. Add the onions and cook until they are tender, stirring periodically. Add the garlic and simmer for 30 to 1 minute, or until slightly fragrant. Add the steak to the pot after removing it from the marinade (save the liquid). Cook until browned all over, stirring periodically. Add the bay leaves, tomato sauce, water, salt, pepper, and marinade that was set aside. Bring the mixture to a boil while stirring to incorporate.
- The beef should be tender after 1 1/2 hours of cooking over low heat with the heat reduced to a simmer and covered.
- Add the bell pepper pieces, carrot, and potato. Cook the vegetables for a further 20 to 30 minutes, or until they are soft.
- To taste, add salt and pepper.
Nutrition
1 comment
This is a good stew for cold days.