Mechado

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.

Cooking Time: 2:15 hr(s)

Serves: 5-7

Main Ingredients: Beef

Cooking Style: Stewed

Collection: All-time favorites, Salo-salo

Difficulty: Intermediate

Instructions

  1. Lard the beef by cutting through with a thin knife and inserting fat strips. (Beef spareribs may also be used.)
  2. Marinate beef in dissolved Mama Sita’s Adobo (Savory Sauce) Mix for at least 4 hours.
  3. 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.
  4. In a pan, heat ¼ cup oil and sauté shallots.
  5. 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.
  6. Add potatoes when meat is tender. Slice meat crosswise. Arrange on a platter and pour sauce over the meat.

Ingredients

Metric

English

Ingredient

1 whole

1 kg

Beef kabilugan or Punta y pecho (whole beef round or beef brisket or spare ribs)

1 cup

165 g

Pork fat, cut into strips (optional, use only if you will be using kabilugan)

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 Achuete

2 tbsp

30 ml

Patis

To taste

Salt

1 cup

200 g

Potatoes, cubed and fried

See Also:

All-time favorites, Salo-salo
Cooking Style: Stewed