Beef Morcon Recipe


for the beef rolls:
  • 1.2 kg. beef, sliced into 1/2 inch thick sheets
  • 1 1/2 T. lemon or lime juice or juice of 2 calamansi
  • 2 T. Worcestershire sauce
  • 1/4 c. light soy sauce
  • 1/4 tsp. ground black pepper 6 fresh sausages (remove skin) or vienna sausages
  • 2 chorizos (medium sized, quartered)
  • smoked bacon strips or uncooked gammon steaks or ham
  • 1 carrot (quartered) 
  • pickles or stuffed olives
  • flour for dredging
  • 2 T. butter
  • 2 T. olive oil
for the sauce:

  • oil used for frying the beef
  • 1 1/2 T. crushed garlic
  • 1 medium onion, chopped
  • 2 T. tomato paste/puree
  • 2 c. beef stock 
  • 1 c. pineapple juice
  • 1/4 c. chopped sultanas or raisins
  • 2 T. brown sugar 
  • reserved beef marinade
  • 1/4 c. sherry 
  • 2 T fish sauce
  • 1/4 tsp. ground black pepper
  • 1/4 c. grated processed cheese

Beef Morcon Recipe

for the beef rolls:
  1. Season the sheets of beef with the juice, worcestershire sauce, soy sauce and black pepper. Leave to marinate for at least 15 minutes. 
  2. Reserve the beef marinade for the sauce. Lay one piece of beef on a board. 
  3. Arrange the filling, laying them in the middle of the sheet.
  4. The kind and amount of filling can be changed. I used uncooked english sausages (I took them off their casings), uncooked smoked gamon (or ham), uncooked chorizo (quartered lengthwise), carrots (quartered lengthwise), gherkins (or sweet pickles) and red pepper strips. 
  5. Roll tightly and tie with string.
  6. Dredge ligthly in flour and fry in a mixture of butter and olive oil until well browned. Set aside.
  7. Strain the remaining oil in the pan and use for the sauce.

for the sauce:

  1. Put about 3 T. of the oil used for frying the beef rolls in a sauté pan. 
  2. Add in the garlic and sauté until golden brown.
  3. Add the onions and sauté until translucent. Add a pinch of salt and stir. This will help to soften the onions as it draws out the moisture.
  4. Add the rest of the ingredients, except for the cheese and bring to a boil. Add in the fried beef rolls. 
  5. Put a lid on and simmer on low heat until the beef is fork tender (about 1 1/2 hours). Alternatively, transfer to a roasting tin or dish, cover with foil then bake at 350°F/ 180° C until fork tender. I favour the baking method because I can leave it to cook without tending to it.
  6. If cooking on the stovetop, turn the rolls from time to time to prevent them from sticking. Top up the liquid as needed. 
  7. Take the rolls out of the sauce when cooked and leave to rest for about 20 minutes before slicing. 
  8. Meanwhile, reduce the sauce if needed, then add the cheese. Strain or puree the sauce. Pureeing will result to thicker sauce. 
  9. Slice the rolls and serve with the sauce. Spoon the sauce on a platter before arranging the meat on top of it or serve separately.

Source: Adora's Box

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