Mechado is a popular Filipino dish made with tender beef chunks cooked in a flavorful tomato-based sauce. It typically includes ingredients such as soy sauce, calamansi or lemon juice, garlic, onions, potatoes, carrots, and bell peppers. The beef is usually marinated in a mixture of soy sauce and calamansi or lemon juice before being simmered until tender in the tomato sauce along with the vegetables.

Mechado is best served hot, straight from the stove. Its rich flavors and tender beef chunks are most enjoyable when freshly cooked. It’s a comforting dish that is perfect for lunch or dinner, especially during colder weather or when you’re craving something hearty and satisfying. Serve it with steamed rice to soak up the flavorful sauce.

INGREDIENTS

• 1 ½ lbs beef chuck, cut into chunks
• 3 tablespoons soy sauce
• 2 tablespoons calamansi juice or lemon juice
• 4 cloves garlic, minced
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 large potatoes, peeled and quartered
• 2 carrots, peeled and sliced
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 3 tablespoons cooking oil
• Salt and pepper to taste

HERE’S HOW YOU MAKE IT

1. Marinate the beef chunks in soy sauce and calamansi juice (or lemon juice) for at least 30 minutes.
2. In a large pot, heat cooking oil over medium heat. Sauté garlic and onion until fragrant.
3. Add the marinated beef and cook until browned on all sides.
4. Pour in the tomato sauce and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 to 1 ½ hours or until the beef is tender.
5. Add the potatoes and carrots. Continue to simmer until the vegetables are tender.
6. Add the bell pepper slices and season with salt and pepper to taste.
7. Simmer for another 5 minutes or until the bell peppers are cooked but still crisp.
8. Adjust seasoning if necessary. Serve hot with steamed rice.

There are various regional and personal variations of beef mechado across the Philippines. Regional variations include:

1. Pork Mechado: This version substitutes pork for beef, offering a different flavor profile while still retaining the essence of the dish.
2. Chicken Mechado: A lighter alternative to beef mechado, chicken is used instead of beef, resulting in a dish that is quicker to cook and has a milder taste.
3. Fish Mechado: In this variation, fish fillets, such as Spanish mackerel (tanigue) or tuna, are used instead of beef, creating a seafood twist on the classic dish.
4. Mechado with Liver: Some recipes incorporate pork liver slices into the dish, adding depth of flavor and richness to the sauce.
5. Mechado with Pineapple: Adding pineapple chunks or pineapple juice to the sauce provides a hint of sweetness and tanginess, balancing out the savory flavors of the dish.
6. Spicy Mechado: For those who enjoy heat, adding chili peppers or hot sauce can give the mechado a spicy kick.
7. Vegetarian Mechado: For a meatless version, you can substitute tofu or seitan for the beef and add more vegetables such as eggplant, green beans, and mushrooms to create a hearty vegetarian mechado.

These variations allow for creativity and adaptation based on personal preferences and regional influences while still maintaining the essence of the classic mechado dish.