Beef Mechado

Name: Beef Mechado
Cuisine: Filipino
Ingredients: 3 cloves Garlic; 1 sliced Onion; 2 Lbs Beef; 8 ounces Tomato Puree; 1 cup Water; 3 tbs Olive Oil; 1 Slice Lemon; 1 large Potatoes; 1/4 cup Soy Sauce; 1/2 tsp Black Pepper; 2 Bay Leaves; To taste Salt

Beef Filipino

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This Beef Mechado recipe is built around chopped onion, and it comes together in about under an hour from start to finish. It sits firmly in the Filipino tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Beef Mechado — Beef recipe, Filipino cuisine — Beef Mechado · Filipino

Level Medium

Ingredients

3 clove Garlic
1 Chopped Onion
2 lb Ground Beef
8 oz Tomato Puree
1 cup Water
3 Tbs Olive Oil
1 slice Lemon
1 large Potatoes
¼ cup Soy Sauce
½ tsp Black Pepper
2 Bay Leaves
Salt

Method

Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.
Transfer to a serving plate. Serve with Saffron rice.
Share and enjoy!

Tips for the best Beef Mechado

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.

Variations

Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Fusion twist: keep the method but swap the spices for your own favourites — the Filipino base takes well to it.

Serving ideas

Finish with fresh herbs and serve family-style in the middle of the table.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Is this Beef Mechado recipe medium to make?

It is rated medium: 12 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for chopped onion?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make Beef Mechado ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

Recipe data via TheMealDB — source