Beef Mechado ng Taga-Malabon Recipe
Ingredients:
• 1.5 kg beef loin (cut into serving pieces)
• 200 ml soy sauce
• 200 ml banana ketchup
• 8 oz Sprite (or 1 cup)
• 1 tbsp Worcestershire sauce
• 1 tbsp barbecue sauce (optional)
• Juice of 5 calamansi
• 1 cup coconut oil
• 1 bulb garlic, minced
• ½ kg onions, minced
• ½ kg tomatoes, minced
• 1 can (85g) liver spread
• 1–2 cups water (as needed)
• 2–3 pcs toasted bread (or store-bought butter toasted bread), smashed – for sauce thickening
Procedure:
1. Marinate & Simmer the Beef:
• In a large pot, combine beef loin, soy sauce, Sprite, banana ketchup, Worcestershire sauce, barbecue sauce (if using), and calamansi juice.
• Simmer gently until the mixture reduces and the beef absorbs the flavors.
2. Sauté Aromatics:
• Add cooking oil to the pot.
• Stir in garlic, onions, and tomatoes. Cook until softened and fragrant.
3. Enrich the Sauce:
• Mix in liver spread and continue simmering.
• Add water as needed to maintain a saucy consistency.
4. Thicken the Sauce:
• Stir in the smashed toasted bread (or butter toast) to thicken the sauce naturally.
• Simmer until the oil separates from the sauce, indicating it’s well-cooked.
5. Serve:
• Transfer to a serving dish and serve hot with steamed rice.
This version highlights the Malabon-style richness—heavy on soy, ketchup, and liver spread, with bread as a thickener - a classic local trick!
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