Mechado/ja: Difference between revisions

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==調理{{Anchor|Preparation}}==

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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.~~

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 ==調理{{Anchor|Preparation}}==
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+伝統的なこの料理は、厚切りにした安価な牛肉（特に[[chuck steak/ja|チャック肉]]）に豚の背脂の細片を差し込み、ジューシーさと風味を加える。ラードを詰めた牛肉は、醤油、カラマンシー、[[black pepper/ja|黒胡椒]]に漬け込まれる。その後、熱した油で四面を素早く焼き付け、[[braising/ja|煮込み]]鍋でマリネ液、[[beef broth/ja|ビーフブロス]]、[[onions/ja|玉ねぎ]]、[[bay leaves/ja|月桂樹の葉]]と共に柔らかくなるまで煮込む。煮汁は濃厚な[[gravy/ja|グレービー]]になるまで煮詰める。煮込み中には、調味料として[[Fish sauce/ja|魚醤]]がよく加えられる。この料理は、土鍋でトマトソースを使って調理することもできる。
-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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