Dish

Mechado

Mechado is a popular Filipino dish that is known for its tender and flavorful beef. The dish is made by simmering beef chuck with potatoes, carrots, and onions in a tomato-based sauce. Mechado is usually served with rice and is a great source of protein and vitamins. However, it is high in sodium and should be consumed in moderation by people with high blood pressure.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Stew

Origins and history

Mechado originated in the Philippines and is a popular dish in Filipino cuisine. It is believed to have been influenced by Spanish cuisine, which was introduced to the Philippines during the colonial period. The dish is often served during special occasions and celebrations.

Dietary considerations

High in sodium, suitable for non-vegetarian diets, unsuitable for people with high blood pressure

Variations

There are many variations of mechado, including mechado with pork, mechado with chicken, and mechado with liver. Some recipes also call for the addition of soy sauce or calamansi juice to give the dish a tangy flavor.

Presentation and garnishing

To make mechado more flavorful, marinate the beef in soy sauce and calamansi juice before cooking. To make the dish less salty, use low-sodium beef broth instead of regular beef broth. Mechado is usually served in a large bowl or plate and is often garnished with chopped green onions or parsley to add color and flavor to the dish.

Tips & Tricks

Mechado is a dish that is best cooked slowly over low heat to ensure that the beef is tender and flavorful. Leftover mechado can be stored in the refrigerator for up to three days and reheated in the microwave or on the stove.

Side-dishes

Mechado is usually served with rice, but it can also be served with bread or noodles. Some popular side dishes that go well with mechado are steamed vegetables, such as broccoli or bok choy.

Drink pairings

Mechado is often paired with a cold beer or a sweet soda to balance out the richness of the dish. However, it can also be paired with red wine or a light-bodied beer.