The moment I first tasted Mechado Baka at a family gathering, I was transported to a world where tender beef and vibrant flavors danced together in perfect harmony. There’s something about the rich aroma of marinated brisket simmering with chorizo and fresh vegetables that evokes warmth and comfort, making it the ideal dish for both cozy nights and special occasions.
As I decided to recreate this tradition in my own kitchen, I was thrilled to discover just how easily this classic Filipino dish could transform a mundane dinner into a heartfelt feast. With layers of savory flavors and a touch of citrus from calamansi, it’s a meal that never fails to impress. Plus, using a pressure cooker ensures that the beef turns out irresistibly tender without spending hours over the stove.
Ready to dive into the delights of Mechado Baka for your next family dinner? Let’s gather our ingredients and get started on this crowd-pleaser that will undoubtedly become a favorite in your home, too!
Why is Mechado Baka a must-try?
Tender and Flavorful: The beef brisket becomes incredibly tender after marinating, infusing every bite with rich flavors.
Time-Saving: Thanks to the pressure cooker, you’ll have a delicious meal on the table in under two hours, minus the 24-hour marinating time.
Comforting Dish: This recipe brings back fond memories of family gatherings, making it perfect for cozy dinners.
Versatile Ingredients: Feel free to customize the vegetables based on your preferences and what you have on hand.
Crowd-Pleaser: With its savory aroma and vibrant colors, this dish is sure to impress guests and family alike! Get started on this heartwarming recipe today, and enjoy a taste of tradition that’s both satisfying and memorable.
Mechado Baka Ingredients
• Get ready to whip up this delicious dish!
For the Beef
• 1.50 kg beef brisket or short ribs – Choose cuts with fat for maximum flavor and tenderness.
• 120 ml Knorr Liquid Seasoning 2L – This will enhance the meat’s savory profile while marinating.
• 60 g calamansi juice – Provides a tangy brightness that complements the rich beef beautifully.
• 2 g black pepper – Adds a subtle heat during marination.
For the Sauce
• 50 g onion, chopped – Sautéing onions builds the foundation of flavor for your mechado.
• 50 g garlic, chopped – Infuses the dish with irresistible aroma and depth.
• 150 g tomatoes, chopped – Fresh tomatoes enrich the sauce with sweetness and acidity.
• 150 g chorizo, chopped – Delivers a punch of smoky flavor that’s classic in this dish.
• 500 ml tomato sauce – Forms the base of your savory sauce.
For Cooking
• 30 ml calamansi juice – A splash just before cooking adds a refreshing zest.
• 6 ml Knorr Liquid Seasoning 2L – Boosts flavors further while the dish cooks.
• 2 ml smoked paprika – Brings a warm, smoky flavor that enhances the overall taste.
• 2 pc bay leaf – Infuses a subtle earthiness into the stew.
• 2 g black pepper – Used for seasoning during cooking for an extra kick.
• 1.50 l water – Helps to create a hearty sauce that brings everything together.
For the Vegetables
• 300 g carrots, cut into cubes – Adds natural sweetness and vibrant color to the dish.
• 300 g potatoes, cut into cubes – Provides a comforting texture and helps to soak up flavors.
• 10 g spring onions, chopped – For garnishing, offering a fresh crunch on top.
• 15 g garlic, fried – Adds a deliciously crispy texture when sprinkled before serving.
Gather these ingredients, and you’ll be well on your way to serving up a delightful plate of Mechado Baka that your loved ones will cherish!
How to Make Mechado Baka
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Marinate the Beef: In a mixing bowl, combine the beef with Knorr Liquid Seasoning, calamansi juice, and black pepper. Ensure everything is well-coated, then cover with plastic wrap. Let it marinate in the fridge for 24 hours to deepen the flavors.
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Preheat the Cooker: After marinating, preheat your pressure cooker for about 10 minutes until it’s piping hot. This helps to sear the meat perfectly.
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Sear the Beef: Add a small amount of oil to the pressure cooker and sear the marinated beef cubes all over until they are nicely browned. This step locks in the juices and adds a great texture. Once done, set the beef aside.
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Sauté the Aromatics: In the same pressure cooker, sauté the chopped onion, garlic, tomatoes, and chorizo until they soften and the mixture is fragrant. You want the onions to turn translucent and the tomatoes to break down a bit.
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Add the Core Ingredients: Pour in the tomato sauce, calamansi juice, Knorr Liquid Seasoning, smoked paprika, bay leaf, black pepper, water, carrots, potatoes, and the seared beef. Stir everything together until well combined.
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Cook the Mechado: Cover the pressure cooker and let it cook. When it starts to whistle, lower the heat and simmer for about 40 minutes. The pressure will ensure the beef becomes exceptionally tender.
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Cool Down: Once the cooking time is over, carefully remove the whistle and allow the cooker to cool down completely before opening. Safety first!
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Check Tenderness: Open the lid and check if the beef is tender enough. If it needs more cooking, simply cover it again and let it simmer for a little longer.
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Serve Beautifully: Transfer the Mechado Baka to a serving dish, garnishing it with chopped spring onions and crispy fried garlic for an extra touch of flavor and color.
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Enjoy Hot: Serve this heartwarming dish while it’s hot, and watch as your family digs in with delight.
Optional: Serve with steamed rice for a complete meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mechado Baka are perfect for meal prep, allowing busy home cooks to save time during hectic weekdays! You can marinate the beef brisket up to 24 hours in advance. Simply mix the Knorr Liquid Seasoning, calamansi juice, and black pepper in a bowl with the beef, cover it tightly, and refrigerate. Additionally, you can chop the vegetables (carrots, potatoes, onions, and garlic) and store them in an airtight container in the fridge for up to 3 days. When you’re ready to cook, simply sauté the aromatics, add the marinated beef and remaining ingredients, and follow the cooking instructions as directed. This ensures your Mechado Baka retains its rich flavors and tenderness, providing a delicious, home-cooked meal with minimal effort!
What to Serve with Mechado Baka?
Savor the moment as you create a delightful spread that beautifully complements the rich flavors of this tender beef dish.
- Steamed Jasmine Rice: The fluffy texture and subtle fragrance make it the perfect vessel for soaking up the delicious sauce of Mechado Baka.
- Garlicky Sautéed Vegetables: A medley of sautéed greens like bok choy or spinach adds a fresh crunch, balancing the richness of the beef with vibrant colors.
- Creamy Mashed Potatoes: With their buttery smoothness, they’re a comforting side that pairs well with the bold flavors of the stew, making every bite heavenly.
- Fresh Green Salad: Tossed with a zesty calamansi vinaigrette, it adds a refreshing contrast and brightens the meal with its peppery greens and crunch.
- Crispy Fried Plantains: Their sweetness complements the savory notes of Mechado Baka, creating a delightful interplay of flavors.
- Pinoy-style Pancit: A classic Filipino noodle dish that represents longevity and prosperity, it adds a hearty component to your meal that everyone will enjoy.
- Iced Calamansi Juice: A refreshing drink that mirrors the dish’s tangy notes, it provides the perfect palate cleanser between bites of savory beef.
- Leche Flan: End the meal on a sweet note with this creamy caramel custard, a popular Filipino dessert that will leave your family asking for seconds.
- Chocolate Cake: Rich and decadent, this dessert rounds off a hearty meal perfectly, contrasting the savory main course with its sweetness.
- Coffee or Tea: A warm cup to sip on after dinner offers relaxation, complimenting the meal while enhancing the comforting ambiance.
Expert Tips for Mechado Baka
- Marination Matters: Allow the beef to marinate for a full 24 hours to enhance flavor; rushing this step may result in less tender meat.
- Sear Well: Make sure to sear the beef cubes until browned on all sides to lock in juices and flavor—don’t skip this step!
- Check Consistency: After cooking, if the sauce is too thin, simmer uncovered until it thickens; this adds richness to your Mechado Baka.
- Customize Veggies: Feel free to substitute or add vegetables like bell peppers or peas based on your taste, but keep the balance in mind.
- Pressure Caution: Always ensure your pressure cooker is properly sealed; a loose lid can lead to uneven cooking and unwanted splatters.
- Serve Hot: For the best experience, enjoy your Mechado Baka hot, accompanied by fresh rice to soak up the delicious sauce.
Mechado Baka Variations
Feel free to explore these enticing twists to make this dish your own!
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Vegetarian: Substitute beef with jackfruit or mushrooms, cooking them until tender for a delightful plant-based alternative.
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Add Spice: Kick up the heat by mixing in sliced jalapeños or red pepper flakes during the sautéing step for a zesty finish.
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Herb Boost: Throw in a handful of fresh herbs like cilantro or parsley right before serving for an aromatic touch that brightens the dish.
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Citrus Twist: Experiment with lime or lemon juice instead of calamansi for a different citrus flavor that beautifully complements the beef.
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Smoky Flavor: Add a tablespoon of chipotle in adobo sauce for a hearty, smoky flair that will tantalize your taste buds.
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Creamy Touch: Stir in a splash of coconut milk at the end for a rich and creamy variation that enhances the sauce.
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Different Veggies: Swap out carrots and potatoes for sweet potatoes or bell peppers to introduce new textures and flavors to your Mechado.
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Sweet Note: For a hint of sweetness, add a tablespoon of brown sugar to counterbalance the savory elements, creating a balanced flavor profile.
How to Store and Freeze Mechado Baka
Fridge: Store leftover Mechado Baka in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled down completely before sealing.
Freezer: For longer storage, freeze your Mechado Baka in a freezer-safe container for up to 3 months. Reheat on the stove or in the microwave when ready to enjoy.
Reheating: When reheating, add a splash of water to keep the dish moist. Heat thoroughly until piping hot, ensuring the flavors return to life!
Thawing: If frozen, thaw in the refrigerator overnight for best results, or use the microwave for a quick thaw before reheating.
Mechado Baka Recipe FAQs
What type of beef should I use for Mechado Baka?
I recommend using beef brisket or short ribs with some fat included for maximum flavor and tenderness. The marbling in these cuts contributes to a rich, juicy final dish.
How should I store leftover Mechado Baka?
Store any leftovers in an airtight container in the fridge for up to 3 days. Always let the dish cool completely before sealing it to maintain its texture and flavor.
Can I freeze Mechado Baka?
Absolutely! You can freeze Mechado Baka in a freezer-safe container for up to 3 months. When you are ready to enjoy it again, just thaw it overnight in the fridge, and reheat it on the stove or in the microwave, adding a splash of water to keep it moist.
What should I do if my Mechado Baka sauce is too thin?
No worries! If you find the sauce too thin after cooking, just remove the lid and let it simmer uncovered on low heat for a while. This will allow moisture to evaporate and the sauce to thicken beautifully. Stir occasionally to prevent sticking.
How can I customize the vegetables in Mechado Baka?
Feel free to add or substitute vegetables based on your preferences! Bell peppers, peas, or even green beans can be great additions. Just ensure to cut them into similar sizes as the carrots and potatoes so they cook evenly.
Is Mechado Baka suitable for people with dietary restrictions?
If you have allergies or dietary restrictions, do be cautious with ingredients like chorizo or Knorr Liquid Seasoning, which may contain allergens. You can substitute with vegetarian options or low-sodium seasonings for a healthier version!
Deliciously Tender Mechado Baka for Home Cooks
Ingredients
Equipment
Method
- In a mixing bowl, combine the beef with Knorr Liquid Seasoning, calamansi juice, and black pepper. Cover and marinate for 24 hours.
- Preheat your pressure cooker for about 10 minutes until it’s hot.
- Add oil to the cooker and sear the marinated beef cubes until browned. Set aside.
- Sauté onion, garlic, tomatoes, and chorizo in the same cooker until softened.
- Pour in tomato sauce, calamansi juice, Knorr Liquid Seasoning, smoked paprika, bay leaf, black pepper, water, carrots, potatoes, and the seared beef. Stir together.
- Cover the cooker and cook. When it whistles, lower the heat and simmer for about 40 minutes.
- After cooking, remove the whistle and let the cooker cool before opening.
- Check the beef for tenderness; if needed, cover and simmer longer.
- Transfer to a serving dish, garnishing with spring onions and fried garlic.
- Serve hot with steamed rice.