Mechado ala Alejandrino

“Tito Boy was a very funny character who regularly visited us in the years between the mid-70s and mid-80s. He was a great cook and he would often be invited to cook for parties. Being a generous soul, he was quick to share his culinary secrets. My favorite was something he ‘demonstrated’ to my sister and I in his theatrical best—never had a recipe been taught with such expansive gestures and inflection. In Tito Boy’s mechado, the apple gives another dimension to the acidity of the tomatoes. Boy, did he know what he was talking about!”

Serves 3 to 4   Prep Time 20 minutes   Cooking Time 4 hours

1 cup diced onion
2 tablespoons minced garlic
1 1/2 kilo very ripe tomatoes, cut into medium cubes
1/4 cup olive oil
1 to 2 pieces bay leaf
1/2 tablespoon whole peppercorns
1 tablespoon salt
1 tablespoon sugar
1/4 kilo pork fat, cut into large cubes
1 kilo cow cheeks, cut in desired serving sizes
3 to 4 cups beef stock
1 large very ripe red apple, peeled, cut into medium cubes (the spongy, not crunchy type)
1 medium red bell pepper, cut into large cubes
1/2 cup pitted green olives

1  Sweat onion, garlic, and tomatoes in olive oil. Add bay leaves, peppercorns, salt, and sugar, and cook until onion and tomatoes are quite mushy.

2  Sauté and render the pork fat. Increase fire a bit and add cow cheeks. Allow cow cheeks to cook for about 5 minutes until it turns a darker shade. Add enough stock to cover.

3  When meat is halfway cooked, add the apple cubes.

4  Simmer until beef is tender and sauce is thick.

5  Add bell peppers and olives, and simmer for another 5 minutes.

Photography by Lilen Uy | Produced & Styled by Angelo Comsti | Props from Rustan’s Department Store

• Be the first one to comment...