Stuffed Beef Roll – Morcon Recipe |
Ingredients: |
1.5 kg top round beef cut into one whole sheet about ½ cm thick (have your butcher do this for you) Juice of 5-6 calamansi 60 ml soy sauce 1-2 pork or beef frankfurters (hot dogs) 1-2 whole sweet pickles (or gherkins as substitute) 1-2 hard-boiled eggs, sliced vertically 1 medium carrot, sliced into 1-cm strips Flour for dusting 60 ml oil 250 ml water 2 medium tomatoes, seeded and chopped Salt and pepper to taste |
Method: Marinate beef in a mixture of calamansi juice and soy sauce for about 30 minutes. Drain beef and reserve marinade. Spread beef on a clean, dry surface such as a cookie sheet or jelly roll pan. If the sheet of beef is too long, divide in the middle. On each sheet of beef arrange, in a row, 1 frankfurter, 1 whole pickle, some egg slices and 1 or 2 carrot strips. Roll beef, enclosing the fillings. Tie with a string. Dust rolled beef lightly with flour. In a casserole, heat cooking oil and brown the tied beef on all sides. Pour in water, tomatoes and reserved marinade. Simmer over low heat until beef is fully cooked and tender, about 1 to 1½ hours. Make sure the water does not dry up – add more if necessary. Remove beef from casserole and reserve the liquid. Let cool a few minutes then slice into serving pieces. Discard the strings. Strain the liquid and serve as sauce for the beef. |
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