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Minitsahang Baka, which today is more popularly known as "mechado", is a classic Filipino dish that got its name from the addition of pork fat into lean (and often cheaper) cuts of meat for the purpose of adding more flavor and maintaining moisture throughout the long cooking process. This process of adding pork fat into the meat is referred to as larding and resembles that of a candle's wick or "mitsa" and thus the name "mitsado". In this recipe, I make use of a lean beef cut from the top/bottom round, commonly known as "kabilugan". In order to save time and effort, I asked the help of the local butcher to cut holes into the thick, log-shaped beef and have them insert the pork fat (which I already had when I went to the butcher) into them. With the cooking process, I recommend low and slow cooking if you have the time as this tends (at least I think it does 😅) to extract the most amount of flavor from the meat, aromatics, and other ingredients in your dish. When cooking dishes like this, a tip I always recommend is to immediately switch to a lower flame once the liquid goes to a boil, which will help to achieve a steady simmer. This lowest flame setting will also help you to save on gas/electricity throughout the long cooking process. This recipe has been inspired by an heirloom recipe from our family, which I have modified and given my own touch to make it my own. Give this recipe a try and let me know what you think. 😊 Minitsahang Baka (a.k.a. Mitsado) Ingredients: -2 kg beef top/bottom round, cut into thick log-shaped cuts -250g beef liver, chopped into small cubes -500g pork back fat, cut into long strips -100g beef fat, roughly chopped -4 pcs bell pepper, chopped -1 kg ripe tomatoes, chopped -2 head garlic, minced -5 red onions, chopped -1 large carrot, chopped -2 stalks celery, chopped -2 tbsp tomato paste -1 pc chorizo bilbao, chopped -2 pcs hotdogs, chopped -100g sweet pickle relish -100g processed cheese, grated -salt and pepper, to taste -1/8 to 1/4 cup liquid seasoning -1 tbsp Worcestershire sauce -1 liter water, more if necessary To marinate beef: -1/2 cup calamansi juice -1/2 cup soy sauce -1/2 to 1 tbsp salt -1/4 to 1/2 tbsp cracked black pepper Procedure: A.) Marinating Meat -Add salt, pepper, soy sauce, and calamansi. Massage meat well. Set aside and allow to marinate at least overnight. B.) Cooking Process -Preheat a large pan, add oil and preheat. Pan fry beef by batches until browned on at least 2 sides. Set aside. Pan fry beef liver and pork fat, then set aside. -On the same pan, saute garlic until lightly browned, saute onion, carrot, and celery until caramelized. Add bell peppers, hotdogs, and chorizo bilbao, pickles and tomatoes. Add about a tsp of salt and sugar. Saute on medium high heat until tomatoes become caramelized and all its liquid has evaporated. -Add back beef cuts (including liver and fat) and cook for a couple of minutes. Add back marinade from beef. -Add tomato paste, cook for about 5 minutes or until it turns into a deep red color. This will mellow down the acidity of the tomato paste and develop its flavor even further. -Add sufficient water or beef stock to submerge meat. Make sure to scrape bottom of the pan to release the browned, flavorful bits (a.k.a. "fond). Bring liquid to a boil, after which, set flame to lowest setting to initiate the simmering process. -Cover pan and cook low and slow, until beef is tender (about 3 to 4 hours). Make sure to check every 40 mins to 1 hour to check amount of liquid and to scrape bottom of pan to prevent anything from getting stuck and burned at the bottom of the pan. Make sure to add water or stock if it is becoming dry or as needed.You can use a knife to check tenderness of beef, but do not overcook the point when the beef is almost mushy. -Once beef is tender, add cheese and Worcestershire sauce. Simmer on very low heat for about 15 to 20 minutes more. -Taste if the dish needs more salt, pepper, or any other seasonings based on your personal preference. Adjust consistency of sauce, either by adding water if it's too thick or simmering further if it's too thin. C.) Serving the dish -Remove the logs of meat from sauce, slice to preferred thickness, place on a plate and serve with the sauce. **For best results, allow mitsado to rest at least overnight to a full day in order to let all the flavors properly meld together. Based on experience, dishes like this gets its full flavor after 2 to 3 days, while also reheating it at least 2 times too. Keep in refrigerator in between days. #mechado #mechadongbaka #beefmechado #mitsado #mitsa #minitsahangbaka #beefstew #classic #oldfashioned #oldfashionedcooking #filipinofood #PinoyFavorites

Chunky feta salad - youve gotta try these flavors! Full recipe in the comments. #lowcarb #lowcarbrecipes #keto #ketorecipes #saladrecipe #healthyrecipes

My life has been smooth all the way. After graduating from college, I went to the United States to study for Ph.D. and successfully worked in the United States and had children. My family is harmonious, my husband is considerate, and my colleagues are kind to me. Yet a feeling of loss has always been covering me.

On a chance occasion, I met a Christian sister at McDonald's who invited me to a party. At the party, a brother used the metaphor of a sled dog to describe our life as a sled dog, running hard for a piece of meat that shook in front of the sled. Sometimes running a lifetime and not getting that piece of meat, sometimes maybe getting that piece of meat and feeling disappointed. This seems to be talking about me!

Every time I should be proud and satisfied, I am disappointed and lost. The brother also said that just like a husband and wife, the completion of God's eternal plan is the end of the story of love between God and man; God loves man, man loves God, and in the end he will become one, God is full of heart, and man So what I have been lacking and longing for is the love of the Lord. At this point, I am not feeling the emptiness and boredom of life, I have captured the true infinite sunshine of life and decided to be immersed in the name of the Lord.

Only after my husband accepted the Lord did we begin to live the happiest days in America in sixteen years. Because of the pressure of work and life, after her husband came to beauty, his mood has been low, always cold, not optimistic, and strong defense. But the love of the Lord changed his view and attitude towards the environment. After the husband believes in the Lord, he pays more attention to the advantages of the child, gradually replacing the blame with encouragement, and the children are closer to the father. Our whole family is so happy about his transformation, it’s not something that a man can make. How blessed are we to hold fast to the Lord Jesus, walk with His wonderful light and walk in the light!

//Sister Zhang Li-tai

＃水深之處

我的人生一路走來都很平順。大學畢業後到美國攻讀碩博士，又順利在美國工作，生兒育女。我的家庭和睦，丈夫體貼，同事對我也很好。然而，一種若有所失的感覺，卻一直籠罩著我。

在一個偶然的機會裡，我在麥當勞遇見一位基督徒姊妹，她邀請我去參加聚會。在聚會中，有位弟兄用拉雪橇的狗做比喻，形容我們的一生就像一隻拉雪橇的狗，為著雪橇前晃動的一塊肉，拼命奔跑。有時候跑了一輩子還沒得到那塊肉，有時候可能得到那塊肉，卻又覺得失望。這似乎就是在說我！

每一次，我應當覺得驕傲與滿足時，卻感到失望與失落。弟兄又說，正如丈夫與妻子一樣，神永遠計畫的完成，是神與人愛情故事的結局；神愛人，人愛神，至終要成為一，神神心滿，使人意足。原來，我一直缺乏並渴望的，就是主的愛。此時，我不在感覺人生虛空無聊，我抓住了生命中真正無限燦爛的陽光，決定受浸歸入主名。

在丈夫也接受主後，我們才開始過著到了美國十六年來最幸福的日子。因為工作和生活的壓力，丈夫來美後，情緒一直低落，總是冷漠、不樂觀、防衛心強。但是主的愛卻轉變了他對環境的看法與態度。丈夫信主後，更注意到孩子的優點，逐漸以鼓勵代替責罵，孩子們也因此與父親更親近了。我們全家對他這樣的轉變都感到高興，這實在不是人所能做出來的。我們何等需要緊緊抓住主耶穌，與他這位奇妙之光著同行，且行在光中，這是何等有福！

文/張麗臺姊妹

＃水深之處

“Women of Purpose,

Stop competing, and start Covering... Stop gossiping, and start working together! This is not the hour to betray one another... This is the time to UNITE, if we are going to win the FIGHT!! Remember the grace God has given you… and afford that grace to others because they need it, too! Love covers a multitude of sin. Love defeats the enemy!!

You are not called to compete with each other, you are called to complete each other!

“This is my commandment, That ye love one another, as I have loved you,” (John 15:12).

~David E. Taylor~