Monday, August 12, 2013

Morcon (Meat Roll)


Morcon is a holiday dish in the Philippines.  It is a meat roll stuffed with sausage, cheese, egg, carrots and pickles. The dish is usually served during fiesta, Christmas and New Year.

I remember when my mom used to say, "What do you want to eat? Morcon?"  This is her standard response when she sees her kids' reaction to her vegetarian dishes.  My mom is the only vegetarian in the family. The dishes that she prepared were awesome, but as a kid, you'll get tired of eating meatless dishes most of the time.

The morcon recipe that I will be sharing with you is the one I learned from my Aunt Valentina who used to just cook whatever dish she wants regardless of the occasion. I lived with her for some time when I was in college and I have fond memories of her in the kitchen.  

Ingredients:

  • 2 lbs. flank steak or sirloin, 3/4 inch thick
  • 1/2 cup soy sauce
  • juice from 1 lemon or 6 pcs. calamansi
  • 1 tsp. ground black pepper
  • 4 pieces sausage (beef franks)
  • 1 medium carrot, battonet cut
  • 2 pcs. pickled cucumber, quartered lengthwise
  • 3 pcs. hard boiled egg, each quartered lengthwise
  • 3 ounces cheddar cheese, battonet cut
  • 1/2 cup cooking oil
  • 1/2 cup all purpose flour
  • 3 cups beef broth
  • 1/4 cup vinegar
  • 1/4 tsp. salt
  • 6 pcs. bay leaves
  • 2 tbsp. flour, for the sauce
Procedures:

  1. Marinate the beef in soy sauce, lemon juice and ground pepper for at least 1 hour or overnight.
  2. Lay the beef flat on a chopping board or large plate and arrange the sausage, carrot, pickles, egg and cheese on one side. 
  3. Enclose the fillings by rolling the meat and secure with cooking string.
  4. Heat oil in a frying pan over medium high heat. 
  5. Roll the meat rolls on flour and fry until it turns brown about 2 minutes on each side. 
  6. Transfer the browned meat to a deep pan and pour in the broth, half of the marinade, vinegar, bay leaves and season with salt. Simmer until meat is tender, about 2 hours.
  7. Fry the simmered meat. Remove the strings and slice into 1/2 to 3/4-inch thick slices.
  8. To make the sauce, thicken 2 cups of the cooking liquid with 2 tbsp. of flour. Bring to a rapid boil then simmer for 5 minutes or until it thickens.


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