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How to Cook Mechadong Tagalog

This mechado recipe is a classic Filipino beef stew recipe which uses fresh tomatoes instead of tomato sauce or tomato paste. And instead of liver spread, this mechadong tagalog dish uses beef liver
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef mechado, mechadong baka, mechadong tagalog
Servings: 6 servings
Calories: 402kcal
Author: Manny

Ingredients

  • 1/2 kilo lean beef cubed
  • 1/2 kilo beef liver sliced
  • 1 head garlic minced
  • 2 pcs onion chopped
  • 1/2 kilo tomatoes chopped
  • 2 Tbsp. cooking oil
  • 1 tsp. soy sauce
  • 1 tsp. black pepper ground
  • 2 Tbsp. annatto seeds achuete seeds, soaked in 1 cup warm water, remove the seeds
  • 2 pcs red bell peppers sliced
  • 2 pcs green bell peppers sliced
  • 6 pcs small potatoes peeled, quartered and fried
  • 1 stalk celery sliced

Instructions

How to Cook Mechadong Tagalog:

  • Heat oil in a frying pan and stir fry beef and liver. Set aside.
  • Saute garlic, onions and tomatoes in hot oil until soft.
  • Combine meat mixture and season with soy sauce and pepper. Mix well.
  • Pour 1 cup of annatto extract. Cover and let boil.
  • Lower heat and simmer until the meat is tender. Add more water if necessary.
  • Add the bell peppers and let it simmer for a minute.
  • Garnish with fried potatoes and celery. Serve hot.

Notes

Cooking Tips:

Brown the Meat for Deeper Flavor

Don’t rush this step — browning the beef before simmering builds a rich, savory base. The caramelized bits at the bottom of the pan dissolve into the sauce, giving your mechado that deep “lutong bahay” taste. This technique also locks in the juices, keeping the beef tender and flavorful.

Use Fresh Tomatoes for a Brighter Sauce

Fresh tomatoes bring out a natural sweetness and tang that canned sauce can’t match. When sautéed properly until soft and pulpy, they create a lighter but more vibrant stew. This gives your mechadong tagalog that fresh, home-cooked flavor many Filipinos grew up loving.

Simmer Low and Slow for Tender Meat

Patience is key when cooking mechado. A gentle simmer allows the beef fibers to break down gradually, resulting in melt-in-your-mouth tenderness. Rushing the process will toughen the meat, so let time do its magic for the perfect mechadong tagalog.