Mechado is a classic Filipino dish that is a tomato-based beef stew. The term mechado describes from the technique of incorporating pork fat into lean (and often cheaper) cuts of meat in order to add flavor and maintain moisture throughout the long cooking process. Back in the day, the price tag of beef cuts were influenced by the amount of "marbling" or intra-muscular fats. The more marbling the cut or part has, the higher price it's price tag. For most people, the lean cuts of beef were much m
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Mechado is a classic Filipino dish that is a tomato-based beef stew. …
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Classic BEEF MECHADO RECIPE | Napakadali at Napakasarap na Mechadong Baka Ingredients: Beef Cubes - 1 kilo Black Pepper Powder - 1/2 tsp Soy sauce - 5 tbsp Lemon Extract - 2 tbsp Cooking - 3 tbsp Chopped Garlic - 3 tbsp Sliced Onion - 2 medium size Sliced Tomato - 2 large size Tomato paste - 3 tbsp Water - 1 liter Potato - 2 medium size Carrot - 1 medium size Red Bell Pepper - 1 medium size Green Bell Pepper - 1 medium size Green chili - 4 pieces Salt - 1 tsp Brown Sugar - 2 tsp Broth Cube - 1 p
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Minitsahang Baka, which today is more popularly known as "mechado", is a classic Filipino dish that got its name from the addition of pork fat into lean (and often cheaper) cuts of meat for the purpose of adding more flavor and maintaining moisture throughout the long cooking process. This process of adding pork fat into the meat is referred to as larding and resembles that of a candle's wick or "mitsa" and thus the name "mitsado". In this recipe, I make use of a lean beef cut from the top/botto
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Minitsahang Baka, which today is more popularly known as "mecha…
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