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.
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