Mechado

Name: Mechado
Prep time: 4 h 15 min
Cook time: 2 h 15 min
Total time: 6 h 30 min
Yield: 5-7
Cuisine: Filipino
Ingredients: 1 whole (1 kg) Beef kabilugan or Punta y pecho (whole beef round or beef brisket or spare ribs); 1 pouch (50 g) Mama Sita's Adobo Mix, dissolved in 1 cup (250 ml) water; ½ cup (125 ml) Oil; 4 cups (1 L) Water; 6½ cups (1 kg) Shallots, chopped finely (or any kind of onion); ½ tsp (1 g) Mama Sita’s Annatto Powder; 2 tbsp (30 ml) Patis (fish sauce); To taste Salt; 1 cup (200 g) Potatoes, cubed and fried

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A beef stew cooked in Mama Sita’s Adobo Mix, with carrots, potatoes, and lots of shallots.

Tip: Slowly cooked until tender. Mama Sita’s Adobo Marinade can used instead of the Mama Sita’s Adobo Mix.

Preparation time: Prep 4 hr 15 min
Cooking time: Cook 2 hr 15 min
Yield: 5-7
Difficulty: Intermediate
Ingredients: 9 ingredients
Steps: 5 steps

First published August 17, 2015

Beef mechado stew with carrots and potatoes in a white bowl — Mechado

Ingredients

Check off each ingredient as you go.

1 whole (1 kg)Beef kabilugan or Punta y pecho (whole beef round or beef brisket or spare ribs)
1 pouch (50 g)Mama Sita's Adobo Mix, dissolved in 1 cup (250 ml) water
½ cup (125 ml)Oil
4 cups (1 L)Water
6½ cups (1 kg)Shallots, chopped finely (or any kind of onion)
½ tsp (1 g)Mama Sita’s Annatto Powder
2 tbsp (30 ml)Patis (fish sauce)
To taste Salt
1 cup (200 g)Potatoes, cubed and fried

Instructions

Marinate beef in dissolved Mama Sita’s Adobo (Savory Sauce) Mix for at least 4 hours.
In a pan, heat ¼ cup oil and pan-fry the beef until brown. Add 4 cups water. Let boil and simmer until it becomes tender.
In a pan, heat ¼ cup oil and sauté shallots.
Add the patis, Mama Sita’s Achuete (Annatto) Powder, the remaining marinade and salt to the beef. Cover and simmer. Reduce heat. Stir once in a while.
Add potatoes when meat is tender. Slice meat crosswise. Arrange on a platter and pour sauce over the meat.