Beef mechado is a classic Filipino dish that got its name from the addition of pork fat into lean (and often cheaper) cuts of meat in order to add more flavor and maintain moisture throughout the long cooking process. The process of adding pork fat into the meat is called larding and resembles that of a candle's wick or "mitsa" and thus the name "mitsa-do" or mechado as it is now known today. In this recipe, I make use of a beef cut referred to as "kalitiran" or oyster blade. This cut has some m

Mama loves cooking Beef Mechado every holidays or when the weather is cold and rainy outside. It was a comfort dish for me and my siblings growing up in the Philippines and continues to be up to this day. ❤️ | otakoyakisoba