Beef Mechado is one of those dishes that instantly brings warmth and comfort to the table. With its rich tomato-based sauce, tender chunks of beef, and deep, savory flavors, it’s no surprise that this Filipino classic is a staple in many households. Whether you’re serving it for a weeknight dinner or a special gathering, this dish never fails to satisfy.
Unlike other stews, Mechado has a unique tanginess from the citrus and soy sauce marinade, giving it a well-balanced taste of umami, acidity, and spice. Traditionally, this dish was made with larded beef (where strips of pork fat were inserted into lean meat to keep it moist), but modern versions skip this step while keeping all the incredible flavors intact.
This simple Beef Mechado recipe is easy to follow and uses basic ingredients, making it perfect even for beginners. If you love tender, slow-cooked beef in a rich, flavorful sauce, then you’re in for a treat!
Why You’ll Love This Recipe
- Easy to make – Simple ingredients, straightforward steps, and no complicated techniques.
- Rich and flavorful – The combination of soy sauce, citrus, garlic, and tomatoes creates a deep, savory taste.
- Perfect for meal prep – Mechado tastes even better the next day, making it a great make-ahead dish.
- Budget-friendly – Uses affordable ingredients but delivers restaurant-quality flavors.
Ingredients You’ll Need
- 1 kilogram beef chunks (preferably brisket or chuck)
- ⅓ cup soy sauce
- ½ sliced lemon (juice)
- Ground black pepper, to taste
- 5 cloves garlic, minced
How to Make Simple Beef Mechado
Step 1: Marinate the Beef
In a large bowl, combine the beef chunks, soy sauce, lemon juice, and ground black pepper. Toss everything together to coat the beef evenly. Cover and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. This step helps infuse the meat with flavor before cooking.
Step 2: Sauté the Garlic
Heat a large pot or deep pan over medium heat. Add a little oil, then sauté the minced garlic until it turns golden brown and fragrant. Stir continuously to avoid burning.
Step 3: Brown the Beef
Add the marinated beef chunks to the pot (reserve the marinade for later). Sear the beef on all sides until browned. This step locks in the juices and gives the meat a deeper flavor.
Step 4: Simmer the Beef
Pour the reserved marinade back into the pot. Add just enough water to cover the beef. Bring to a boil, then lower the heat and let it simmer for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and add more water if needed.
Step 5: Adjust Seasoning and Serve
Taste the sauce and adjust the seasoning if necessary. If you like a thicker sauce, let it reduce further over low heat. Once the beef is tender and the sauce has thickened to your liking, remove from heat.
Serve hot with steamed rice and enjoy this comforting, flavorful dish!
Helpful Tips
- Choose the right beef cut – Brisket, chuck, or shank works best for slow-cooked stews like Mechado. These cuts have enough fat and connective tissue to become tender and flavorful when cooked low and slow.
- Marinate for better flavor – Letting the beef soak in the soy sauce and citrus mixture enhances its taste and helps tenderize the meat.
- Low and slow cooking is key – Simmering over low heat for an extended period ensures the beef becomes tender while developing a rich sauce.
- Add vegetables if desired – Some variations include potatoes, carrots, bell peppers, or bay leaves for extra flavor and texture.
Recipe Details
- Prep Time: 15 minutes
- Marinating Time: 30 minutes – 2 hours
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stewing
- Cuisine: Filipino
Notes
- You can replace lemon juice with calamansi juice for a more traditional Filipino taste.
- If you prefer a slightly sweeter sauce, add a teaspoon of sugar to balance out the flavors.
- Some versions include tomato sauce or tomato paste for a richer, more complex sauce. If you’d like to try this, add about ½ cup of tomato sauce after browning the beef.
Nutritional Information (Per Serving)
Estimated values per serving:
- Calories: 380
- Protein: 40g
- Carbohydrates: 6g
- Fat: 20g
- Fiber: 1g
Frequently Asked Questions
Can I cook this in a pressure cooker or Instant Pot?
Yes! To speed up the cooking process, brown the beef first, then add the marinade and enough water to cover the beef. Cook under high pressure for 35-40 minutes, then do a natural release. The result will be just as tender, but in a fraction of the time.
What can I serve with Beef Mechado?
This dish pairs best with steamed white rice to soak up the flavorful sauce. You can also serve it with pandesal or garlic fried rice for a delicious Filipino meal.
Can I make this ahead of time?
Absolutely! In fact, Mechado tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze Mechado?
Yes! Let the stew cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat over low heat.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Reheating: Warm on the stovetop over low heat, adding a splash of water if needed.
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Conclusion
Beef Mechado is a timeless dish that brings people together with its hearty, comforting flavors. This simple version keeps things easy and approachable, while still delivering all the rich, savory goodness you expect from a traditional Mechado.
It’s the kind of dish that gets even better as it sits, making it perfect for meal prep or leftovers. Whether you’re cooking for family or friends, this Beef Mechado is guaranteed to impress!
Give it a try, and let me know—do you like your Mechado with extra vegetables, or do you keep it classic?
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Simple Beef Mechado
Description
Beef Mechado is one of those dishes that instantly brings warmth and comfort to the table. With its rich tomato-based sauce, tender chunks of beef, and deep, savory flavors, it’s no surprise that this Filipino classic is a staple in many households. Whether you’re serving it for a weeknight dinner or a special gathering, this dish never fails to satisfy.
Unlike other stews, Mechado has a unique tanginess from the citrus and soy sauce marinade, giving it a well-balanced taste of umami, acidity, and spice. Traditionally, this dish was made with larded beef (where strips of pork fat were inserted into lean meat to keep it moist), but modern versions skip this step while keeping all the incredible flavors intact.
This simple Beef Mechado recipe is easy to follow and uses basic ingredients, making it perfect even for beginners. If you love tender, slow-cooked beef in a rich, flavorful sauce, then you’re in for a treat!
Ingredients
- 1 kilogram beef chunks (preferably brisket or chuck)
- ⅓ cup soy sauce
- ½ sliced lemon (juice)
- Ground black pepper, to taste
- 5 cloves garlic, minced
Instructions
In a large bowl, combine the beef chunks, soy sauce, lemon juice, and ground black pepper. Toss everything together to coat the beef evenly. Cover and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. This step helps infuse the meat with flavor before cooking.
Heat a large pot or deep pan over medium heat. Add a little oil, then sauté the minced garlic until it turns golden brown and fragrant. Stir continuously to avoid burning.
Add the marinated beef chunks to the pot (reserve the marinade for later). Sear the beef on all sides until browned. This step locks in the juices and gives the meat a deeper flavor.
Pour the reserved marinade back into the pot. Add just enough water to cover the beef. Bring to a boil, then lower the heat and let it simmer for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and add more water if needed.
Taste the sauce and adjust the seasoning if necessary. If you like a thicker sauce, let it reduce further over low heat. Once the beef is tender and the sauce has thickened to your liking, remove from heat.
Serve hot with steamed rice and enjoy this comforting, flavorful dish!
Notes
- You can replace lemon juice with calamansi juice for a more traditional Filipino taste.
- If you prefer a slightly sweeter sauce, add a teaspoon of sugar to balance out the flavors.
- Some versions include tomato sauce or tomato paste for a richer, more complex sauce. If you’d like to try this, add about ½ cup of tomato sauce after browning the beef.