MORCON

A beef roulade often prepared for special occasions it consists of thin sheets of cooked eggs and marinated beef layered one on top of the other, then wrapped and tied around carrots, celery, cheese, pork fat, and sausage. This is then cooked in seasoned tomato sauce.

 Preparations:

Ingredients:

1/4 cup calamansi juice
1/2 cup soyPepper
2 kilos beef kalitiran, sliced into3/4��� thick
whole 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��� thick2strips of cheese, 1/4��� thick each
All-purpose flour
Cooking oil
4 cups broth Saltand pepper
Parsley and
bell pepper (optional)

  How to Prepare?

How to Prepare Beef Morcon

1. Mixtogether marinade ingredients (calamansijuice, soy sauce and pepper).
2. Place the beefkalitiran on a a flat dish and pour in marinade.
3. Set aside for one hour.
4. Remove the marinated beef and lay on a flat, clean bpardor tray.
5. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
6. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all thef illings are intact.
7. Roll the sheets of beef completely until it reachesthe other end.
8. Trussthe rolls using any kitchen twine by using a metal truss and some string to use for twining.
9. Spread flour on a large sheet pan or on a work table that has been cleaned and dried.
10. Roll the morcon overthe flour.Heat cooking oil in a frying pan.
11. Saute the morcon inoil until it becomes brown on all sides.
12. Transfer the morcon to a big casserole.
13. Add broth (orstock) and season with salt and pepper.
14. Cover thepan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
15. 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.
16. You can add a garnish of peppers and parsley. Serve hot

Today, Philippine cuisine continues to evolve as new techniques and styles of cooking find their way into one of the most active melting pots of Asia-A fusion of various recipes from earlier traders, Asian immigrants and former colonizers. One of this foods is Morocon dish it serve during ocassions.