Mechado: Difference between revisions
Created page with "<languages /> <translate> {{Short description|Filipino braised beef dish}} {{Infobox prepared food | name = Mechado | image = 230px|Mechado | caption = Mechado (stew variant) | alternate_name = | country = Philippines | region = | creator = | course = Main course | served = Hot | main_ingredient = Beef, soy sauce, calamansi, black peppe..." |
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{{Short description|Filipino braised beef dish}} | {{Short description|Filipino braised beef dish}} | ||
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'''Mechado''' is a [[braised]] [[beef]] dish originating from the [[Philippines]] inspired by the Mexican dish called [[Menudo (soup)|Menudo]] which the Filipinos adopted during the colonial period. [[Soy sauce]] and [[calamansi]] fruits are key ingredients in the braising liquid. | '''Mechado''' is a [[braised]] [[beef]] dish originating from the [[Philippines]] inspired by the Mexican dish called [[Menudo (soup)|Menudo]] which the Filipinos adopted during the colonial period. [[Soy sauce]] and [[calamansi]] fruits are key ingredients in the braising liquid. | ||
==Etymology== | ==Etymology== <!--T:2--> | ||
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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 orthography|Filipino orthographic conventions]], though the spelling ''mitsado'' for the dish is unorthodox and rarely seen. | 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 orthography|Filipino orthographic conventions]], though the spelling ''mitsado'' for the dish is unorthodox and rarely seen. | ||
==Preparation== | ==Preparation== <!--T:4--> | ||
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The traditional version of the dish is done by inserting strips of pork fatback into thick cuts of inexpensive beef (specifically the [[chuck steak|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 [[braising|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. | The traditional version of the dish is done by inserting strips of pork fatback into thick cuts of inexpensive beef (specifically the [[chuck steak|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 [[braising|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. | ||
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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. | 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. | ||
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The [[Beef tongue]] can be similarly treated with little or no variation to produce another dish called ''lengua mechada''. | The [[Beef tongue]] can be similarly treated with little or no variation to produce another dish called ''lengua mechada''. | ||
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==See also== | ==See also== | ||
* [[Balbacua]] | * [[Balbacua]] | ||
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* {{portal-inline|Food}} | * {{portal-inline|Food}} | ||
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{{Filipino food}} | {{Filipino food}} | ||
{{Beef}} | {{Beef}} | ||
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[[Category:Philippine stews]] | [[Category:Philippine stews]] | ||
[[Category:Philippine beef dishes]] | [[Category:Philippine beef dishes]] | ||
{{二次利用|date=1 February 2025, at 11:38}} | {{二次利用|date=1 February 2025, at 11:38}} | ||
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Latest revision as of 14:20, 2 July 2025
 Mechado (stew variant) | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Beef, soy sauce, calamansi, black pepper, onions |
| Variations | Beef tongue |
Mechado is a braised beef dish originating from the Philippines inspired by the Mexican dish called Menudo which the Filipinos adopted during the colonial period. Soy sauce and calamansi fruits are key ingredients in the braising liquid.
Etymology
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.
See also
 | 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)を素材として二次利用しています。 Item:Q22532  |