Mechadong Baka – Filipino Meat Stew
Pane-Bistecca
Mechadong Baka is a delicious tomato-based stew with beef and pork that goes perfectly with a warm cup of rice or pasta. It is hearty and filling, and its flavour is reminiscent of the cosiness of home. The sauce can be made from chopped ripe tomatoes or tinned tomato sauce.
This dish is usually prepared at weekends or on special occasions, as it takes time to cook.
The dish has a history dating back to the Spanish colonial era and reflects a fusion of cultural influences. The name ‘mechado’ is derived from the Spanish word ‘mecha’ (wick) and refers to the traditional method of threading pork fat through the beef like a candle wick to keep it juicy. Today, we achieve this juiciness by slow braising!
This contribution participates in the Culinary World travel of Volkermampft, which is collecting stews from around the world this month.
This dish is usually prepared at weekends or on special occasions, as it takes time to cook.
The dish has a history dating back to the Spanish colonial era and reflects a fusion of cultural influences. The name ‘mechado’ is derived from the Spanish word ‘mecha’ (wick) and refers to the traditional method of threading pork fat through the beef like a candle wick to keep it juicy. Today, we achieve this juiciness by slow braising!
This contribution participates in the Culinary World travel of Volkermampft, which is collecting stews from around the world this month.
Ingredients
400 g Beef Fillet diced
400 g Pork Fillet diced
300 g Tomatoes, chopped
2 Onion, chopped
6 Garlic cloves, chopped
4 Potatoes diced
1 can Liver Pate
200 ml Water
2 tsp Broth Paste
4 tbsp Soy Sauce
4 tbsp Tomato Puree
2 Bay Leaves
Salt and Pepper
some Oil
400 g Gnocchi from the Refrigerator
Instructions
1
Step 1
In a bowl, mix the meat with the soy sauce, garlic, bay leaves and onion, season and leave to marinate for 30 minutes.
2
Step 2
Heat some oil in a heavy saucepan, add the meat and brown well. Dissolve the stock paste in a little water and add to the pan.
3
Step 3
Add the tomato purée and bay leaves, season, add the soy sauce and add the vegetables.
4
Step 4
Simmer gently for approx. 60 minutes until the meat is tender and the sauce has thickened slightly. Then add the tin of liver sausage and allow to melt.
5
Step 5
Now add the gnocchi and simmer until the sauce has thickened and the gnocchi are cooked through.
Notes
Mechado is not usually served with gnocchi, but with white rice. However, as my Italian roots pricked up their ears at the delicious smell of this dish, I decided to mix in some gnocchi.This recipe comes from my former Filipino employee, and my children loved it.
- Petra aka Cascabel von Chili und Ciabatta mit Ash Reshteh – Persischer Kräuter-Nudeltopf und Machow-Suppe und Sopa de Fideo y Frijoles con Chorizo – mexikanischer Nudeltopf mit schwarzen Bohnen und Chorizo
- Britta von Brittas Kochbuch mit Sopas mallorquinas und Lobio (ლობიო) – Rote-Bohnen-Eintopf mit Walnüssen
- Susanne von magentratzerl mit Spetsofai – griechicher Eintopf mit Wurst und Nikujaga mit Tofuknoten und Langsam gegartes Rind mit Kartoffeln nach Hunan-Art
- Simone von zimtkringel mit Dublin Coddle
- Cornelia von SilverTravellers mit Bauerntopf – einfacher Eintopf mit Hackfleisch
- Friederike von Fliederbaum mit Fencheleintopf aus Granada
- Jenny von Jenny is baking mit Chili con Carne aus USA
- Wilma von Pane-Bistecca mit Fagioli all’Uccelleto und Mechadong Baka
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Eine interessante Kombination, gerade mit der Leberwurst darin! Liest sich aber verlockend, danke für’s Teilen!
Die Leberwurst macht es sehr sämig, ich mag das sehr.
LG Wilma
Liebe Wilma, die “Leberstreichwurst” erinnerte mich an die Kartoffelsuppe meiner Mutter. Auch hier kam in die Suppe eine Leberstreichwurst rein. Abgesehen davon kann ich mir gut vorstellen, dass Kinder deine Suppe mögen. Tomatensoße als Grundlage geht immer. Viele Grüße, Regina
Witzig, wie man vieles in anderen Kulturen wieder findet.
LG Wilma
Ah, die Philippinos und ihre Leberwurst – ich mag das total gerne.
Ich auch!!!
LG Wilma