Morcon
A tender Filipino style roulade in tomato sauce featuring hard-boiled eggs, sausages, sweet pickles, cheese, and carrots.
Ingredients
Ingredients for the Morcon
- 2 lbs beef bottom round (ask your butcher for wide beef slices)
- 1 lemon (juiced)
- ½ cup soy sauce
- pepper (add to taste)
- 12 slices bacon
- 1 medium carrot (peeled and sliced lengthwise)
- 2 hot dogs (sliced lengthwise)
- 4 Gherkins sweet pickles
- 4 oz cheddar cheese (sliced lengthwise)
- 4 hard-boiled eggs (peeled and halved)
- ½ cup flour
- ¼ cup oil
Ingredients for the Sauce
- 1 onion (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- reserved marinade
- 1 cup tomato sauce
- 2 cups beef broth (or water)
- 1 bay leaf
- salt (add to taste)
- pepper (add to taste)
- ½ cup liver spread
Instructions
- Pound the beef slices to ½-inch thickness between plastic films, trimming for a neat rectangle.
- Mix the beef, lemon juice, soy sauce, and pepper in a bowl. Marinate for 30 minutes. Save the marinade (reserve marinade)
- Fry the bacon until cooked but not crispy then drain on paper towels.
- Drain the beef and reserving marinade. Lay the beef on a flat surface then top with bacon, carrots, hot dogs, pickles, cheese, and halved eggs.
- Roll the beef layers into a log and secure it with kitchen twine. Coat the roll lightly with flour.
- Brown the beef in a wide skillet over high heat then remove and drain it on paper towels.
- Keep a tablespoon of oil in the skillet and discard the excess. Cook the onions and garlic until softened.
- Add the reserved marinade and bring to a boil then scrape the sides to deglaze the pan.
- Introduce the tomato sauce, beef broth, bay leaf, salt, and pepper to the pan. Bring to a boil.
- Gently add the beef rolls, lower the heat, cover, and cook for 45 minutes to 1 hour until tender.
- Let the beef rolls stand for 3 to 5 minutes, then slice into 1-inch rounds. Arrange on a serving platter and keep warm.
- Stir in the liver spread into the sauce and cook it for an additional 5 minutes or until thickened.
- Pour the sauce over the Morcon slices and serve hot.