The word Mechado is a Spanish term that refers to the pork back-fat, or mecha (wick), that was threaded through the thick pieces of cheaper and leaner cuts of beef (traditionally beef brisket) to make them more tender and moist during the cooking process. The meat is then marinated in soy sauce and vinegar or calamnsi (Filipino lime) juice, crushed garlic, black pepper and bay leaf. We're using the meat of the short ribs from a cost value standpoint, and even though the larding process seem unnecessary with this cut of meat the bacon provides another dimension of flavor to the beef. Many cooks also have skipped the browning process which is critical to the success of this dish. Browning the meat helps develop that rich meaty flavor and gives the meat the appearance of a classic dish. The meat is then braised, which is a long slow cooking process over low heat, to tenderize the meat and thicken the sauce. Traditionally, this dish would be served with white steamed rice. Here we are substituting the rice with fried polenta so as not to take away from the flavor of the mechado. For the polenta: 12 ounces chicken stock 4 ounces cornmeal salt and pepper, to taste 1 ounce olive oil For the mechado: 3 pounds beef short ribs 3 tablespoons fresh lemon juice 5 tablespoons soy sauce 2 strips bacon 2 tablespoons olive oil 2 ounces dry sherry 8 ounces tomato sauce 2 cups water 3 cloves garlic, minced 2 bay leaves, whole 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 large onions, quartered 2 large carrots, obliqued 4 large red potatoes, diced large 2 teaspoons pimiento, chopped salt and pepper, to taste fresh parsley, optional In a large bowl, mix lemon juice and soy sauce together to make a marinade. Marinade the beef and place in the refrigerator for about 30 minutes. While the beef is marinading, prepare the polenta by brining the milk to a simmer over medium-low heat. Once the milk comes to a simmer, rain in the polenta while whisking to incorporate evenly with the milk. Continue whisking while seasoning with salt and pepper to taste. Cover, reduce the heat to low and continue cooking the polenta until the liquid has evaporated - constantly stirring so as not to burn the polenta at the bottom of the pot. Line an 8" x 8" square pan with parchment paper and pour the polenta mixture in the square pan. Spread evenly and let cool on the counter. Once cooled, place the pan in the refrigerator to continue firming the polenta. Prepare and cut the vegetables and set aside. Cut the bacon in long strips (enough for each short rib). Remove the beef short ribs from the refrigerator, cut a slit in each lengthwise and insert a strip of bacon (don't throw out the marinade). Once all of the short ribs have been prepared, heat 2 tablespoons of olive oil in a large pot and brown the meat a few at a time (do not overcrowd the bottom of the pot - this will cause the meat to sweat instead of brown). As each batch of meat comes out of the pot, cut them into smaller portions (approximately 1 inch square). After all of the meat is browned and cut, deglaze the pot with dry sherry and place all of the meat back into the pot. Add the marinade, tomato sauce, water, garlic and bay leaves. Cover the pot and cook over medium heat for 45 minutes or until meat is just about tender. In a small microwave safe bowl, melt the butter. When the butter has melted, whisk in the flour to form the thickening agent and add this thickener to the sauce. At this time, also add in the onions, carrots, potatoes and pimiento. Cover and continue cooking over medium-low heat for about 30 minutes or until the vegetables are fork tender. Season with salt and pepper to taste. In a small saute pan, heat olive oil. Remove the polenta cake from the pan and cut into triangles or desired shapes. Pan fry the polenta cakes until crisp and golden color. Serve mechado in a bowl with the polenta cakes and sprinkle with chopped parsley. Per Serving (excluding unknown items): 1209 Calories; 97g Fat (73.2% calories from fat); 39g Protein; 41g Carbohydrate; 5g Dietary Fiber; 185mg Cholesterol; 1748mg Sodium. Exchanges: 1-1/2 Grain(Starch); 5 Lean Meat; 2-1/2 Vegetable; 0 Fruit; 14 Fat. Copyright: April 2008