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  • Author: Raymund
  • Prep Time: 24 hours
  • Cook Time: 1 hour 30 mins
  • Total Time: 25 hours 30 mins
  • Category: Main Course
  • Cuisine: Filipino


Mechado is a popular dish Philippines that is made out of slowly braised beef lardoned with fat in the middle then cooked in tomatoes and spices




  • 1 kg uncut chuck pot roast, preferably log shaped
  • 200 g pork fat, sliced into long strips
  • 2 large white onions, chopped
  • 2 medium potatoes, quartered
  • 1 large sized carrot, sliced
  • 2 red capsicum, sliced
  • 3 bay leaves
  • 1 large can tomato puree (tomato sauce)
  • 3 cups beef stock
  • 1/4 cup soy sauce, Philippine Soy Sauce no substitutes
  • 2 tbsp vinegar
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • salt
  • oil


  • 4 tbsp vinegar
  • 4 tbsp soy sauce
  • juice from 2 lemons
  • 1 head garlic, minced
  • freshly ground black pepper
  • salt
  • oil


  1. Insert pork fat strips in the middle of beef chuck by cutting an incision in the middle. Once finished cut beef into 1 inch thick pieces then set aside.
  2. In a zip lock bag combine and mix together all marinade ingredients, add the beef then close the bag. Marinate beef for at least 24 hrs.
  3. Drain beef from the marinade. Prepare a deep pot and add oil. Add beef and brown on all sides then set aside.
  4. Add garlic and onions then sauté until onions turn translucent.
  5. Add in the beef, stock, tomato puree, soy sauce and bay leaves. Bring to a boil and simmer for 45 minutes adding water occasionally if needed.
  6. Deep fry potatoes then set aside.
  7. Add the vinegar and carrots to the beef pot then simmer for 20 more minutes.
  8. Add the potatoes and capsicum then simmer for 10 minutes, season with salt and freshly ground black pepper.