Morcon Recipe
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Morcon Recipe
by elmo Sun Oct 03, 2010 12:40 pm
Morcon Recipe
Ingredients
2 strips of cheese, 1/4″ thick each
1/4 cup calamansi juice
Pepper
All-purpose flour
1/2 cup soy
2 kilos beef kalitiran, sliced into 3/4″ thick whole sheets
Cooking oil
1 can sausage, cut into strips
4 cups beef broth
Parsley and bell pepper (optional)
3 hard-boiled eggs, sliced lengthwise into quarters
Salt and pepper
2 strips pork fat, 1/4″ thick
1 carrot, sliced into 1/4″ thick long strips
Directions
1. 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.
2. 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.
3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. Roll the sheets of beef completely until it reaches the other end.
5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. Spread flour on a large sheet pan or on a worktable that has been cleaned and dried. Roll the morcon over the flour.
7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. 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).
9. 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.
10. You can add a garnish of peppers and parsley.
Ingredients
2 strips of cheese, 1/4″ thick each
1/4 cup calamansi juice
Pepper
All-purpose flour
1/2 cup soy
2 kilos beef kalitiran, sliced into 3/4″ thick whole sheets
Cooking oil
1 can sausage, cut into strips
4 cups beef broth
Parsley and bell pepper (optional)
3 hard-boiled eggs, sliced lengthwise into quarters
Salt and pepper
2 strips pork fat, 1/4″ thick
1 carrot, sliced into 1/4″ thick long strips
Directions
1. 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.
2. 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.
3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. Roll the sheets of beef completely until it reaches the other end.
5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. Spread flour on a large sheet pan or on a worktable that has been cleaned and dried. Roll the morcon over the flour.
7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. 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).
9. 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.
10. You can add a garnish of peppers and parsley.
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