Mechadong baka is beef stew in tomato sauce, potatoes and carrots. A Filipino dish very similar to kalderatang baka and I always can’t tell the difference between the two when I see these dishes. They both have tomato sauce and potatoes but I always forget that carrot is not included in kaldereta. This mechado beef recipe version is not the conventional way, which is cooking the raw beef in the pot with the tomato sauce and spices until the meat is tender, this one, you have to stir fry the beef first which I bet enhances the flavor of the dish.
Mechadong Baka: A Flavorful Filipino Beef Stew Recipe
Mechadong Baka, also known as Beef Mechado, is a hearty Filipino dish that features tender beef stewed in a savory tomato sauce with potatoes and carrots. Similar to kalderetang baka, Mechadong Baka is a comforting and flavorful dish that is perfect for family meals and special occasions. Here’s how you can recreate this classic Filipino dish in your own kitchen:
Selecting and Preparing the Beef
When making Mechadong Baka, it’s important to choose the right cut of beef. Look for beef with a little tendon, as this will add flavor and richness to the dish. Cut the beef into bite-sized pieces, ensuring that they are of uniform size for even cooking.
Searing the Beef
To begin cooking Mechadong Baka, heat oil in a heavy skillet over medium-high heat. Once the oil is hot, add the beef and stir-fry it for a few minutes until it is lightly browned. This step helps to seal in the juices of the beef and adds a rich flavor to the dish. Once the beef is browned, set it aside.
Sauteing the Aromatics
Using the same skillet where you fried the beef, remove any excess oil, leaving about 1 tablespoon in the pan. Saute garlic and onion in the remaining oil until they are soft and fragrant. These aromatics add depth of flavor to the Mechadong Baka.
Adding the Beef and Seasonings
Return the browned beef to the skillet with the sauteed garlic and onion. Add water, lemon juice or calamansi juice, soy sauce, pepper, tomato sauce, laurel leaves, and salt to the skillet. These ingredients work together to create a rich and flavorful sauce for the Mechadong Baka.
Simmering the Stew
Reduce the heat to low and simmer the Mechadong Baka until the beef is tender. This slow cooking process allows the flavors to meld together and creates a deliciously rich sauce. Once the beef is tender, add the potatoes and carrots to the skillet.
Cooking the Potatoes and Carrots
Simmer the Mechadong Baka for a few more minutes, or until the potatoes and carrots are tender. Be sure to stir the stew occasionally to prevent it from sticking to the bottom of the skillet. Once the vegetables are cooked, your Mechadong Baka is ready to serve.
Enjoying Mechadong
Baka Mechadong Baka is best enjoyed hot, served over steamed rice. The tender beef, flavorful tomato sauce, and hearty vegetables make this dish a comforting and satisfying meal. Serve it with a side of patis (fish sauce) and calamansi for added flavor.
How To Cook Mechadong Baka (Beef Mechado)
Ingredients
- 1 kilo beef cut into bite size pieces
- 4 cloves garlic crushed
- 1 onion chopped
- 2 pcs potatoes cut into quarters
- 1 carrot cut into cubes
- 2 tsp. lemon juice o calamansi juice
- 2 tsp. soy sauce
- 1 cup tomato sauce
- 1 pc bay leaves or laurel leaves
- salt to taste
- 1 tsp. black pepper
- 2 cups water
- cooking oil
Instructions
How to Cook Mechadong Baka:
- When buying the beef, choose the meat with a little tendon. Cut the beef into bite size pieces.
- On a heavy skillet heat oil and stir fry the beef for a few minutes until it turns light brown. Set aside.
- On the skillet where you fry the beef, remove excess oil and retain at least 1 tablespoon.
- Saute garlic and onion until cooked and add the water, lemon juice or calamansi juice, soy sauce, pepper, tomato sauce, laurel leaves, salt and the beef.
- Simmer in low fire until the meat is tender. Then add the potatoes and carrots.
- Simmer for a few minutes until the potatoes and carrots are cooked.
- Tip: it is better to simmer the beef in low fire so the meat will release it's flavor.
Notes
Cooking Tips of Mechadong Baka Recipe:
- Selecting the Right Beef: When choosing beef for Mechadong Baka, opt for cuts with a moderate amount of marbling and tendon. These cuts, such as chuck or round, are ideal for slow cooking and will result in tender, flavorful meat.
- Searing for Flavor: Before simmering the beef, take the time to sear it in a hot skillet. Searing caramelizes the meat's surface, adding depth and richness to the dish. It also helps to lock in the beef's natural juices, ensuring a moist and flavorful end result.
- Low and Slow Simmering: To achieve the perfect texture and flavor, simmer the Mechadong Baka over low heat. This slow cooking method allows the meat to tenderize and the flavors to develop fully. Be patient and resist the urge to rush the cooking process for the best results.