Dining and Cooking – Crockpot Beef Mechado

I had a craving for a real good melt in your mouth Beef Mechado which I decided to prepare myself for the very first time in my crockpot…  Yes! Slow cooked Beef Mechado.   Mechado is a Spanish inspired Filipino Dish which is usually done in oh so many different versions…  Some uses calamansi others uses vinegar.  Some quote the beef with flour before frying to help thicken the sauce but since there’s not much calamansi that can be found in the US, I used vinegar to get the meat tender and potato to thicken the sauce instead.  You can know it’s a good mechado if you can just have the sauce by itself to satisfy your palate whether with rice or bread.  My crockpot saves me so much effort and in preparing different dishes since after just preparing it in a crockpot, you can leave it and do other things without fear of burning whatever you’re cooking…

Crockpot Beef Mechado


2 Lbs of 1 inch cube sliced beef brisket

1 Clove of Minced Garlic

1 Medium size Finely Chopped Onion

1 Julienne Sliced Red Bell Pepper

2 Large size Finely Chopped Tomatoes

2 Cups of Quartered Potatoes

1 Cup of Sliced carrots

1/2 Cup Green Peas (Optional)

1 Can of Tomato Sauce (15 oz)

5 pcs of Bay leaves

1/2 Cup Soy Sauce

1/2 Cup Fish Sauce

1/2 Cup Vinegar

Fresh Ground Pepper

2 Table Spoon of Olive oil


In a frying pan with olive oil, brown beef starting with pieces of beef fats from the beef brisket to melt a little more oil and flavor from beef.  After browning all the meat, drain excess fat and transfer the meat to the crockpot.

In the same pan, saute garlic, onion and bay leaves until brown and add in bell pepper and tomatoes.  Add in 1 cup of potato and brown a little.   Then add in tomato sauce, soy sauce, fish sauce and vinegar and pepper and let it simmer a little and pour in mixture to the crockpot making sure all the browned meat are coated and covered with sauce.  Cook it 5 hours on high or 8 hours on low which is ideal if you want to have it at dinner and you can prepare it in the morning or prepare it at night and leave it and it will be done in the morning just don’t oversleep if you don’t have a timer on your crockpot.  1 hour before serving, brown remaining potatoes and carrots and add it in the crockpot mixing it in a little until coated with thick sauce.  Serve it with hot white rice on an empty stomach and you’ll be left with just the sauce eventually! In which can still be good on a hot pan de sal! 😛

Note:  I believe cooking it in a Crockpot instead of the traditional stove top makes the meat remain really juicy and fresh and not dry because cooking it on stove top gets the moisture out of the meat.

Bon Appetit!


%d bloggers like this: