BEEF MECHADO

Mechado, Menudo, Afritada or Kaldereta? These are a group of Filipino stews that are similar and oftentimes confusing even for Filipinos. The differences are really nuances and even as I untangle them for myself I am sure many will poke holes at the way I grew up knowing how to tell them apart which is very much based on how my family defined them.. The differences are really nuances and even as I untangle them for myself I am sure many will poke holes at the way I grew up knowing how to tell them apart which is very much based on how my family defined them. It is led by the protein: Mechado is beef, Menudo is pork and liver, Afritada is chicken and Kaldereta is goat. There are common vegetables: carrots, peppers and potatoes at its simplest but it can also be further nuanced. My family adds peas to Mechado, chickpeas to Menudo, Olives to Afritada. We didn’t cook Kaldereta often but a spicier pepper is added to give it some heat compared to the other stews. The sauce is tomato based often with a bit of soy. The nuance of Mechado is that it has lemon so it does have that distinction. Nowadays, as you look at the recipes out there, the proteins seem interchangeable and they often morph into the same dish.

I recently came back from a trip to Europe. When I left Portland, it was hot and sunny and when I came back it is now cold and rainy so naturally, I started to crave some of my childhood favorites and this dish came to mind. It’s hearty and warming and it screams comfort no matter what you call it. In my family, this is our version of Mechado.

As we close out Filipino American History Month, we wanted to say THANK YOU to you and to our friends that contributed: Brady Tuazon, Lester Cabigting and Bea Lugtu and to those that engaged, commented and cooked along with us. We hope that we inspired you to try something new with the recipes and stories we shared this month. Stay tuned because the holidays are coming and Noche Buena is just around the corner.

♥️ Tricia

SHORT RIB SINIGANG

I’m from Manila, and growing up, I only really ever knew Sinigang, soured with tamarind (sampalok) or sour guava (bayabas), and with either pork (baboy), shrimp (hipon), or fish (isda). Beef was usually used for Nilagang Baka (much like a French Pot-au-Feu) or Bulalo (similar to Nilaga but with more usage of bone marrow and shanks, where the soup is rich with collagen and fat).

My world changed when a fellow Filipino in town that we met through food (Kuya @brrraaady) made a batch of smoked Short Rib Sinigang. He shared it with a handful of us since we had a canceled @tikimpdx holiday event at @magnapdx due to snow and Covid. He smoked shortribs and veggies before cooking them all together in a rich tamarind broth, and it blew our minds. The way the shortrib bones enrich the broth, giving it a palate coating texture that feels luxurious, takes Sinigang to a whole new level.

Needless to say, short ribs are now in my regular rotation for the choice of protein when I make Sinigang. Because I don’t have a @traegergrills, I sauté a little tomato paste in the fond from searing the beef as a smoky flavor hack before putting the meat back in the pot to simmer until tender. The depth of flavor in this Sinigang is addictive. This recipe is beginner friendly as it uses Sinigang mix as many households use to get the flavor right in a foolproof way. Try it out for yourself!

❤️ Nori