FIRST ATTEMPT AT MECHADO

Today, I’m excited to share my first attempt at cooking mechado! At first, I thought it was the same as caldereta, only to realize there’s a key difference: caldereta often includes pineapple tidbits, while mechado uses lemon or calamansi for its signature tang.

I found a recipe that resonated with my cooking style from Foxy Folksy, and with that as my guide, I dove right in. I wasn’t expecting it to turn out exactly as described — as they say, “It’s not the recipe, but the chef!”

📝 Ingredients

• 1 kilo beef round or brisket, cut into large cubes

• 1 cup pork fat, sliced into half-inch thick strips

• 1/2 cup soy sauce

• 1 lemon (juiced) or 6 calamansi

• 1/2 tsp ground pepper

• 3 tbsp oil

• 1 large carrot, cubed

• 1 large potato, cubed

• 1 large red bell pepper, sliced

• 1 large onion, chopped

• 1 tbsp tomato paste

• 1 piece each: star anise, cinnamon bark, and 2 bay leaves

• Fish sauce and 1 tsp sugar (to balance the taste)

👩‍🍳 Instructions

1. Marinate the beef in soy sauce, calamansi or lemon juice, and ground pepper. Mix well and let sit for at least an hour — overnight is even better.

2. In a large skillet, brown the pork fat using 1 tbsp oil until golden.

3. Sauté garlic and onions in the same skillet, keeping the pork fat in.

4. Add the beef cubes and cook until lightly browned and opaque. 

5. Pour in the remaining marinade along with 1–2 cups of boiling water, garlic powder, bay leaves, cinnamon bark, and star anise.

6. Simmer until the meat becomes tender.

7. While waiting, fry the potatoes until golden brown. Set aside. 

8. Steam the carrot cubes until just tender.

9. Add bell peppers and tomato paste to the skillet, and simmer for another 3–4 minutes.

10. Add the potatoes and carrots, stirring gently to combine.

11. Mix in 1 tbsp cornstarch (dissolved in a bit of water) to thicken the sauce.

12. Add more water if a saucier consistency is desired.

13. Adjust seasoning with fish sauce, a bit more ground pepper, and sugar to balance the flavors.

And just like that — dish complete! 🎉

To my delight, my husband declared that he prefers mechado over caldereta — definitely a winner on our table!