Beef Mechado

Beef Mechado Recipe
Beef Mechado, there are two versions of beef mechado the simpler of the two is using beef briskets cut in serving pieces and the other method which require extra process is using thick lean beef top round, rolled, and tied with pork fat inserted in the middle.

Beef Mechado Dish

Cooking procedure of both is basically the same. Beef is fried browned on all side this process is required to seal the meat so that it retains much of its flavor and juice. Then it is slowly braised in generous amount of onions and tomatoes.

Beef Mechado

On this post I am sharing the cooking recipe of the simpler version using beef brisket.

Ingredients:

1 k. beef brisket, cut to serving pieces
1 large size potato, cut into wedges
1 large size carrots, cut into wedges
6 medium size tomato, diced
2 medium size onion, chopped
1/2 head garlic, chopped
1/4 c. soy sauce
2 tbsp. lemon juice
1 c. beer
3 bay leaf
salt to taste
cooking oil

Cooking procedure:
Beef Mechado - Cooking Procedure

In a casserole heat oil and brown beef on all sides. Remove and set aside. In the same casserole stirfry garlic, onion and tomato. Add in soy sauce, lemon juice, bay leaves and 4 to 6 cups of water. Return beef and bring to a boil, and simmer with cover for 1 1/2 to 2 hours or until beef is tender and liquid has reduced to half. Add beer, potato, and carrot and simmer for another 10 to 15 minutes or until potato and carrot are cooked and sauce has thicken. Add salt to taste and cook for a minute, Serve hot with a lot of rice.

See other Mechado and Sarciado recipes:

Oxtail Sarciado, Kinamatisang Oxtail
Beef Mechado, Pinoy Version
Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok
Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy


Comments

  1. AnonymousSeptember 13, 2010 at 12:51 AM

    Thank you for sharing your talent as a cook. I will try to learn how to cook Pinoy food. Since I'm visayan I've never learn many Tagalog recipes.

    ReplyDelete
  2. AnonymousOctober 26, 2010 at 6:29 AM

    i would say i dont realy know how to cook but thanks to this site i learn how to make good meal!!!!!thank you so much!!!!mergie

    ReplyDelete
  3. ut-manOctober 26, 2010 at 4:04 PM

    Hi mergie,
    I'm happy that this site have help you and a lot of people...

    ReplyDelete
  4. AnonymousNovember 3, 2010 at 12:32 AM

    Very very tasty!!!! so delicious !! thanks

    ReplyDelete
  5. AnonymousNovember 25, 2010 at 2:06 PM

    I have checked other sites with Filipino recipe's and yours certainly makes a big difference. Will be cooking it your way, it looks more delish and simple enough... highly appreciated! thank you!

    Nanzee

    ReplyDelete
  6. AnonymousJanuary 31, 2011 at 10:22 AM

    Mr. ut-man I do feel you're really a good chef and wonder if you own a restaurant somewhere in Australia. I'm happy to know if you havbe one whereabout in Sydney? have seen ausie burger sydney market all your recipe photos all look yummy and fantatic.Seen other Phil. food site yours is easy simple to follow and truly authentic pinoy taste without added MSG. Keep up the good work and thanks again for helping me to cook such filipino dish. A big fan from the gold coast Jessica.

    ReplyDelete
  7. ut-manFebruary 7, 2011 at 4:45 AM

    Hi Jessica,
    Thanks for the nice compliments.
    No I do not have a restaurant, I just blog to share my recipes.

    ReplyDelete
  8. AnonymousApril 15, 2011 at 3:52 PM

    can i use sprite instead of beer??? thank you for all your recipes.. i love it :) marisa

    ReplyDelete
  9. ut-manApril 21, 2011 at 3:07 PM

    Hi marisa,
    I do not think using sprite as substitute for beer will work, it would be better to just omit the beer.

    ReplyDelete
  10. RoseptDecember 25, 2011 at 5:30 AM

    How about some cooking red wine instead of beer?

    Thanks,
    Rose

    ReplyDelete
  11. ut-manDecember 31, 2011 at 6:30 AM

    Hi Rosept,
    I did not have wine at that time so I used beer, yes use wine.

    ReplyDelete
  12. AnonymousJanuary 19, 2012 at 3:26 AM

    I have tried your crispy tadyang and it was a hit. Thanks for sharing.
    One quick question, what brand of beer should I use? I live in california now and there are a wall of beers to choose from. I also read wine can be used but I was faced with the same problem, what brand and kind? Thanks I really appreciate it.

    -ram,Ca.

    ReplyDelete
  13. ut-manFebruary 26, 2012 at 1:41 PM

    @ram, Ca,
    I just used the regular lager beer, I could not answer you with specific type or brand since I am not expert on the subject.

    ReplyDelete
  14. AnonymousMarch 19, 2012 at 3:36 PM

    Thanks for sharing your recipe i love cooking but sometimes i confuse my recipe of kalderita,afritada and mechado because it almost the same but thanks for sharing your recipe i can now defferenciate my recipe which one are this and those and to Ram of Ca. if you san miguel beer pale pilsen in your area you can use this in your cooking, thanks again.

    ReplyDelete
  15. tndcallphilippinesMarch 20, 2012 at 3:21 PM

    i'm going to try this. I never heard of beer in mechado dish! But it sounds delicious! :)

    ReplyDelete
  16. maanMarch 20, 2012 at 4:31 PM

    hi thank you for sharing your recipes =)

    my question is aside from wine what else can i used to substitute a beer..im living in the middle east and alcoholic drink are not available unless you have a permit =) thank you

    ReplyDelete
  17. ut-manMarch 24, 2012 at 10:19 AM

    Hi maan,
    You can just omit the beer or wine if it is not available…

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more