Mechado

Mechado is a popular Filipino dish that is part of the country's traditional stew recipes. The name 'Mechado' is derived from the Spanish word 'mecha', which means 'wick'. This is in reference to the method of preparation where a strip of pork fat is inserted in a beef chunk, resembling a wick coming out of a candle.

History

The origins of Mechado can be traced back to the Spanish colonial period in the Philippines. It is believed to have been influenced by the Spanish dish called sofrito. Over the years, Mechado has evolved and has been adapted to suit the Filipino palate, incorporating local ingredients and flavors.

Preparation and Ingredients

The main ingredient of Mechado is a large chunk of beef, typically a cut from the beef chuck or brisket. A strip of pork fat is inserted in the middle of the beef chunk, giving the dish its characteristic 'wick' appearance. The beef is then marinated in a mixture of soy sauce, calamansi juice or lemon juice, and garlic.

The marinated beef is then browned in hot oil and set aside. In the same pan, onions and garlic are sautéed until they become translucent. The beef is returned to the pan and tomato sauce, water, bay leaves, and peppercorns are added. The dish is simmered until the beef becomes tender.

Other ingredients such as potatoes, carrots, and bell peppers are added towards the end of the cooking process. Some variations of Mechado may also include green peas and raisins.

Serving and Consumption

Mechado is typically served with steamed rice and is considered a main course in Filipino meals. It is a popular dish during special occasions and gatherings.

See Also

• Adobo
• Menudo
• Afritada
• Filipino cuisine

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  Mechado