Beef Morcon
Ingredients
1/4
cup calamansi juice
1/2
cup soy
Pepper
2
kilos beef kalitiran, sliced into
3/4" thick whole sheets
1
can sausage, cut into strips
3
hard-boiled eggs, sliced lengthwise into quarters
1
carrot, sliced into 1/4" thick long strips
2
strips pork fat, 1/4" thick
2
strips of cheese, 1/4" thick each
All-purpose
flour
Cooking
oil
4
cups broth
Salt
and pepper
Parsley
and bell pepper (optional)
Instructions
Mix
together marinade ingredients (calamansi
juice, soy sauce and pepper). Place the beef
kalitiran on a a flat dish and pour in marinade.
Set aside for one hour.
Remove
the marinated beef and lay on a flat, clean bpard
or tray. On one end of each beef arrange the
following: strips of sausages, egg, carrot, pork
fat and cheese, distributing fillings evenly.
Starting
from the end where the fillings are, roll the
beef sheets carefully, making sure that all the
fillings are intact.
Roll
the sheets of beef completely until it reaches
the other end.
Truss
the rolls using any kitchen twine by using a
metal truss and some string to use for twining.
Spread
flour on a large sheet pan or on a worktable that
has been cleaned and dried. Roll the morcon over
the flour.
Heat
cooking oil in a frying pan. Saute the morcon in
oil until it becomes brown on all sides.
Transfer
the morcon to a big casserole. Add broth (or
stock) and season with salt and pepper. Cover the
pan and allow to simmer over low heat until the
beef becomes tender (about 2 hours).
When
the morcon has cooled down a little, slice it
into half an inch slices and serve on a platter
with the sauce it was cooked in.
You
can add a garnish of peppers and parsley.
Serve
hot.
