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Beef mechado is a classic Filipino dish that got its name from the addition of pork fat into lean (and often cheaper) cuts of meat in order to add more flavor and maintain moisture throughout the long cooking process. The process of adding pork fat into the meat is called larding and resembles that of a candle's wick or "mitsa" and thus the name "mitsa-do" or mechado as it is now known today. In this recipe, I make use of a beef cut referred to as "kalitiran" or oyster blade. This cut has some m

How to Cook Beef Mechado | Mga Lutong Pinoy ATBP

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