A Filipino beef mechado — cubes of beef in a savoury soy and citrus marinade, grilled until tender and juicy, served with saffron rice.
Beef mechado is a comforting Filipino braise — beef simmered in a tangy tomato and soy sauce with potatoes, brightened by a slice of lemon. Rich, savoury and a little citrusy, it's classic home cooking made for spooning generously over rice.
Prep 20 min
Cook 100 min
Total 120 min
Medium
- 3 cloves Garlic
- 1 sliced Onion
- 2 Lbs Beef
- 8 ounces Tomato Puree
- 1 cup Water
- 3 tbs Olive Oil
- 1 Slice Lemon
- 1 large Potatoes
- 1/4 cup Soy Sauce
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- To taste Salt
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Preparation
- Make the marinade by combining the soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt and ground black pepper in a large bowl and mixing well.
- Add the cubed beef and toss gently to coat, then leave for 1 hour.
- Using a metal or bamboo skewer, thread the vegetables and marinated beef onto skewers.
- Heat the grill and cook for 3 minutes per side for juicy, tender medium beef, adding more time for well done.
- Transfer to a serving plate and serve with saffron rice.
Tips from the ZestyPlate Kitchen
- Brown the beef before braising for a deeper, richer sauce.
- Simmer low and slow until the beef is truly fork-tender — patience is the key.
- Add the potatoes partway through so they cook to tender without disintegrating.
- The lemon or calamansi adds a signature tang, so don't skip the citrus.
Frequently Asked Questions
They're close cousins; mechado traditionally uses a larger beef cut and a hint of citrus, while afritada is often chicken or pork.
A braising cut like chuck or brisket becomes meltingly tender during the long simmer.
Yes — like most braises, it tastes even better the next day after the flavours settle.
