MORCON
3 T Dona Elena Pure olive oil
1 K top round or sirloin beef, sliced and flattened
3 pcs chorizo de bilbao, sliced into strips
1 pc carrot, sliced into strips
1 pc red bell pepper, sliced into strips
1 pc pickle, whole, sliced into strips
1 pc hard boiled egg, quartered
1 can Vienna sausage, cut into strips
For marinade:
¼ c calamansi juice
4-5 pcs garlic cloves, minced
1 tsp ground pepper
For sauce:
2 T Dona Elena Pure olive oil
3 pcs garlic cloves, minced
2 pcs red onions, chopped
1 can Dona Elena Diced Canned tomatoes
1 pc bay leaf
2 c beef stock
breadcrumbs
To taste salt and pepper
Procedure:
1. 1. Flatten the beef with a mallet or cleaver then put in a non reactive container with the marinade. Let sit for 2 hours or overnight.
2. 2. Remove the beef from the marinade. Arrange the ingredients on top and roll the beef. Tie with a string.
3. 3. In a large pan, heat the olive oil and sear the beef roll on all sides.
4. 4. In the same pan, add the marinade and enough water to cover the morcon. Cook in low heat until fork tender, about 2-3 hours.
5. 5. When tender, remove from pan and let cool before slicing.
6. 6. In a sauté pan, heat the olive oil and cook the garlic, onions and tomatoes. Add the bay leaf and beef stock and simmer until thickened. You can thicken with breadcrumbs.
7. 7. Season sauce with salt and pepper to taste.
8. 8. Pour the sauce over the morcon and serve.
