- ? cup calamansi juice
- ? cup soy
- 2 kilos beef kalitiran, sliced into 3/4″ thick whole sheets
- 1 can sausage, cut into strips
- 3 hard-boiled eggs, sliced lengthwise into quarters
- 1 carrot, sliced into 1/4″ thick long strips
- 2 strips pork fat, 1/4″ thick
- 2 strips of cheese, 1/4″ thick each
- All-purpose flour
- Cooking oil
- 4 cups broth
- Salt and pepper
- Parsley and bell pepper (optional)
- 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.
- Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
- Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
- Roll the sheets of beef completely until it reaches the other end.
- Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
- Spread flour on a large sheet pan or on a work table that has been cleaned and dried. Roll the morcon overthe flour.
- Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
- Transfer the morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
- 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.
- You can add a garnish of peppers and parsley.
- Serve hot.
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