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/botto