メチャド
Mechado/ja
メチャドは、フィリピン発祥の煮込み牛肉料理で、植民地時代にフィリピン人が取り入れたメキシコ料理のメヌードにヒントを得たものである。醤油とカラマンシーの果汁が煮込み液の主要な材料である。
| メチャド | |
|---|---|
 メチャド（シチューのバリエーション） | |
| フルコース | 主菜 |
| 発祥地 | フィリピン |
| 提供時温度 | 温かい |
| 主な材料 | 牛肉、醤油、カラマンシー、黒胡椒、玉ねぎ |
| 派生料理 | 牛タン |
語源
The name mechado is derived from the Spanish verb mechar, meaning "to stuff" or, in this case, "to lard", i. e., inserting strips of fatback into the pieces of beef. The term was adopted as mitsa in accordance with Filipino orthographic conventions, though the spelling mitsado for the dish is unorthodox and rarely seen.
Preparation
The traditional version of the dish is done by inserting strips of pork fatback into thick cuts of inexpensive beef (specifically the chuck) to provide both succulence and flavor. The larded beef is then marinated in soy sauce, calamansi, and black pepper. They are then quickly browned on all sides in hot oil and then braised in the marinade with the addition of beef broth, onions, and bay leaves until tender, the liquid reducing to a thick gravy. Fish sauce is often added during the braise as seasoning. The dish can be cooked in tomato sauce in a clay pot.
Over the years, the name of the dish has increasingly come to encompass variations that use thinner slices or even bony cuts of beef and that have dispensed with the larding process altogether. Newer variations of the dish resemble more like a beef stew. A popular incarnation of mechado features tomatoes predominantly in the braising liquid, as well as cuts of potatoes.
The Beef tongue can be similarly treated with little or no variation to produce another dish called lengua mechada.
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Mechado(1 February 2025, at 11:38編集記事参照)を翻訳して二次利用しています。 |