Filipino Morcon is a party dish, is made from rolled beef and cooked in either red or white sauce.
Some Filipino morcon recipes use tomato sauce, while others use a creamy white sauce.
You need a cut of beef that is lean and that which you can slice thinly, fill and roll without tearing. Though your best bet is a flank steak, it is quite an expensive cut. Other options are top round or bottom round.
As for filling, boiled egg is
standard, then the strips of chorizo de bilbao, ham and pickles are
arranged to give a bit of each per slice of the rolled beef.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Marinate the beef in calamansi juice and soy sauce. Set aside for a few minutes while you prepare the fillings.
2 Lay the beef flat and arrange the filling along the length of the beef : quartered eggs, ham, pickles and chorizo.
3 Roll the beef, holding the fillings firm, and tie with a twine or string.
4 On a heavy skillet, sear to brown the beef in little oil. Set aside.
5 On the same pan, saute the garlic and onion, add the seared beef, tomato sauce and bay leaf.
6 Add enough water to cover the meat and bring to a boil.
7 Turn the heat down and simmer the beef for 20 - 30 minutes or until the meat is tender.
8 Season with salt and pepper.
9 Serve with rice.
(Learn more about COOKING RICE, THE FILIPINO WAY.)
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