Morcón

A beef sheet rolled raw round egg and sausage and braised, with the braising liquid as sauce.

Pork, Beef, Egg. Not vegetarian — contains a sausage whose meat the source does not name, beef, pork.

Ingredients

• 1.2 kg beef flank, in one sheet 1 cm thick
• 4 hard-boiled eggs
• 3 chorizo sausages, in quarters lengthways
• 150 g ham, in long strips
• 2 carrots, in long batons
• 4 pickled gherkins, in strips
• 100 ml soy sauce
• 60 ml calamansi juice
• 400 g tinned chopped tomatoes
• 1 onion, chopped
• 6 garlic cloves, chopped
• 500 ml water
• 3 tablespoons oil
• 2 bay leaves
• 1 teaspoon black pepper

Method

1. ROLLED RAW AND BRAISED, which is what makes this neither the embutido nor the galantina already on this site. Embutido is a mince steamed in foil; the galantina is a boned bird roasted in its own skin. This is a single sheet of raw beef rolled round its filling and simmered for three hours in a tomato sauce that becomes the sauce it is served in.
2. Ask for flank butterflied into one sheet, or open a thick piece out yourself with a long knife and beat it to an even 1 cm. Thin patches tear when it is rolled and tied.
3. Marinate the sheet in the soy, calamansi and pepper for 2 hours, turning once. Keep the marinade.
4. Lay it out and arrange the filling IN LINES ALONG THE LENGTH -- eggs end to end down the middle, chorizo, ham, carrot and gherkin in stripes either side. Scattered, no two slices look the same.
5. Roll it up tightly with the grain running along the roll, not across it, so the slices hold together.
6. Tie at 3 cm intervals, firmly. A loose tie lets the roll unwind as the meat shrinks.
7. Brown it all over in the oil, 10 minutes, turning. Then lift it out.
8. Garlic and onion in, 4 minutes. Tomatoes, the reserved marinade, water and bay in.
9. Roll back in, covered, simmered very gently 2 hours 30 to 3 hours, turned every 45 minutes. It should be tender enough for a skewer to go through with no resistance.
10. Lift it out and REST 30 MINUTES before cutting the strings and slicing. Meanwhile boil the sauce down by half. Slice 2 cm thick and spoon the sauce over.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes