Beef Morcon Recipe

Beef Morcon


1 1/2 kilo beef, sliced into three ¼-inch thick, flattened/pounded to make a tender 1x1 foot sheet
1/3 kilo ground beef liver
1/3 kilo ground round beef
1/4 kilo sliced chorizo
1/4 kilo pork fat/fatback, cut into strips
3 pieces sliced hardboiled eggs
1/2 cup cheddar cheese in strips
1/2 cup grated cheddar cheese
1 cup sliced bell peppers
1 cup diced carrots
1 cup diced celery
2 pieces chopped onions
6 cloves minced garlic
1 cup beer
6 sprigs fresh rosemary
6 pieces bay leaf
Fresh parsley
Fresh black pepper
1 can diced/crushed tomatoes
Salt to taste
8 cups beef stock
3 meters thread or string/butcher's twine/white pisi (for tying)
1 kilo boiled baby potatoes
Cooking Procedure:

# 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 beef and liver.
# Roll the sliced beef with all the filling inside and secure with a thread or string fastening the rosemary sprigs and bay leaves to the meat.
# Repeat the procedure for the two remaining beef slices.
# On a pot, sear the beef rolls and set aside. Sauté all the vegetables then deglaze with beer, reduce to half then add in the stock and tomatoes. Place the beef back in.
# Cover the pot and bring to a boil. Simmer for one hour.
# Add the potatoes and simmer for another 30 min or until the meat is tender and the potatoes are done.
# Slice the beef morcon, arrange on a platter with the potatoes and vegetables and top with the sauce/ gravy poured on top and top with grated cheese and chopped parsley before serving.

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