Beef Morcon Food
BEEF MORCON
A fantastic recipe of the Filipino dinner table, Morcon is usually served on feasts and big celebrations. I know that any meatlover in the world will LOVE this one of a kind recipe!
Provided by CHEF Ziggy Bautista
Categories Meat
Time 2h
Yield 1 loaf, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Spread and stretch the sliced beef on your working table.
- Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
- Roll the sliced beef with all the filling inside and secure with a thread or string.
- Repeat the procedure for the two remaining beef slices.
- On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
- Cover the pot and bring to a boil. Simmer for one hour.
- Add the vinegar and continue to simmer of another hour or until beef is tender.
- Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.
- Cooking Tips:
- A spoon or two of flour can be added to water to thicken the sauce.
- Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
- Optional: Garnish with olives before serving.
Nutrition Facts : Calories 2128.5, Fat 210.7, SaturatedFat 92.4, Cholesterol 561.9, Sodium 1562.3, Carbohydrate 7.1, Fiber 0.8, Sugar 2.4, Protein 46.9
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- Pound and marinate beef. Spread beef slices flat on a surface, and wrap it with cling wrap. Next, pound the beef with a mallet until it is thin and rectangular in shape. In a bowl, combine calamansi juice, soy sauce and pepper to make the beef marinade. Toss the beef in and marinate it for an hour. After an hour, take the beef out of the marinade and drain the excess liquid out. Set aside.
- Assemble and wrap the Morcon. Assemble the morcon by laying the beef slices onto a flat surface, and then place pickles, eggs, carrots, and hotdogs. Roll the beef to wrap around the filling to to form a spiral roll Secure the beef with a butcher’s twine (or cooking string) and lightly coat the morcon with 128g flour.
- Cook the Morcon. Heat 4tbsp vegetable oil on a wide pan on medium heat and place the beef morcon in - remember to sear all sides. Set the Morcon aside once all sides have formed a brown crust. In the same pan, sauté the onions and garlic until they are translucent and aromatic. Next, pour the tomato sauce and beef stock in (scrape the bottom of the pan to get all the flavors out). Once it has bring to a boil, toss the bay leaves in and lower it down to a simmer. Add the beef Morcon to the pan again, cover and allow it to simmer for 45 mins or until the beef is tender. After the Morcon is tender, remove it from the pan and season it with salt and pepper.
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Category Appetizer, Main CourseTotal Time 2 hrs 45 mins
- Cut beef steak with a thickness of 2 to 2½ cm per slices. Pound each of the beef slices with a mallet to flatten and tenderize.
- Place and mix marinating ingredients in a medium bowl and add beef until submerged. Cover with cling film and marinate for 1 - 2 hours. After marinating, Lay the beef slices lengthwise or long side of the beef facing you on a clean flat surface and save marinating sauce for later use.
- Arrange the fillings on top of the meat near the edge and gently roll the beef slice into a log. Secure the beef roll by tying with kitchen twine with 3/4 inch interval crosswise. Then tie it lengthwise one time for good measure. Dust a plate with all purpose flour and dredge the beef until all surface are covered.
- Heat cooking oil in a deep medium pan over high heat. Sear all sides of the beef until brown in color. Remove beef from pan and set aside.
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- In a bowl, combine beef, lemon juice, soy sauce and pepper to taste. Marinate for about 30 minutes.
- In a pan over medium heat, fry bacon until cooked but still limp (not crisp). Remove on pan and drain on paper towels.
- Drain beef from marinade, squeezing any excess liquid and reserving marinade. Lay beef on a flat work surface and arrange bacon in a single layer on top of beef. Arrange strips of carrots, hotdogs, pickles and cheese and halves of eggs lengthwise over bacon. Gently gather end of beef upwards and roll neatly into a log, enclosing filling. With kitchen twine, tie beef roulades snugly at both ends and center to fully secure. Lightly dredge with flour.
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