Mechado is a beef dish from the Philippines

Philippines

The Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...

. The addition of soy sauce and calamansi juice to the marinating liquid gives this recipe its distinct Filipino character.

Origin and preparation

The traditional dish uses a Spanish

Spain

Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...

 culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them more tender and less dry. Hence the name mechado from the Spanish mecha meaning wick

Candle wick

A candle wick is a string, cord, or wooden object that holds the flame of a candle. A candle wick works by capillary action, drawing the fuel to the flame. When the liquid fuel, typically melted candle wax, reaches the flame it then vaporizes and combusts. The candle wick influences how the...

. The lard

Lard

Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...

ed pieces of beef are then marinated in vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

, soy sauce

Soy sauce

Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...

, calamansi

Calamondin

× Citrofortunella microcarpa, the Calamondin or Calamansi, is a fruit tree in the family Rutaceae, commonly called the calamondin, golden lime, panama orange, chinese orange, acid orange, calamonding, or calamandarin in English. It is believed to originate from China and has spread throughout...

juice, crushed garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

, black pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

 and bay leaf

Bay leaf

Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...

, browned quickly on all sides in hot oil or lard, and then slowly braised

Braising

Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...

 in its marinade with the addition of soup stock

Stock (food)

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...

, onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

 slices, and tomato sauce until tender and the liquid is reduced to a thick flavorful gravy

Gravy

Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain...

.

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. A newer variation of the dish can appear more like a beef stew.

Beef tongue

Beef tongue

Beef tongue is the tongue of a cow. The human consumption of beef tongue dates back to the days of Paleolithic hunters, who preferred the fatty portions of the carcass including tongues, as well as organs, brains, feet, and marrow. Beef tongue is very high in fat, at almost 75% of its calories...

can be similarly treated with little or no variation to produce another dish called lengua mechada.