Beef Morcon a la Ella Bella

Prep time:  About 20 minutes

Cooking time:  Minimum of 6 hours in the slowcooker/1.5 hours on the stove top

Calories per serving:  366 per 4 slices

Inspired by: http://foodipino.com/2012/05/26/morcon/

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Morcon always reminds me of my late grandmother Mely. She made the best morcon in the planet!

What’s morcon anyway? Morcon is the Filipino version of Beef Roulade, or meat roll. Pinoys like me depended on our elders to make this during special occasions and holidays, particularly Christmas.

After making my first morcon, all the misconceptions I had disappeared. It’s not as difficult as I thought it would be. This is indeed only the beginning 🙂

Ingredients:

About 1/3 inch thin single sheet of beef (I used flank steak)
6 bacon strips
4 medium eggs, hard boiled, sliced half lengthwise
4 pcs Helluva Good Monterrey Jack cheese, sliced thinly, about ½ inch thick
1/4 cup flour

For the marinade:

1/4 cup lemon juice
3 tbsp soy sauce

For the sauce:

2 cups beef stock
¼ cup red wine vinegar
1 yellow onion, minced
1 small sweet bell pepper, cubed
1 small to medium can diced tomatoes
3 tbsps tomato sauce
1 tsp dried oregano, adjust according to taste
2 tbsp chopped basil, adjust according to taste
freshly ground black pepper
bay leaf
pinch of sea salt
About a tsp of olive oil

Miscellaneous:

Butcher’s string, about 72 inches long

Directions:

Marinate beef in lemon juice and soy sauce in a Ziploc bag for at least 3 hours.

Prepare the beef. I had to use a beef tenderizer to flatten my steak. It was thinly sliced, but I had to make sure it’s thin enough to be rolled.

Place the beef on a flat surface i.e. a big, clean cutting board. Line up the bacon, then the cheese stick, then the egg.

Roll the meat and ensure the fillings are secure and not spilling over. You may need another person’s help in sealing the meat roll. One would need to hold the roll tight, while you tie it with your butcher string, both vertically and horizontally.

Roll the meat roll on flour. Make sure they are evenly coated. Set aside. I ended up with two rolls of about 6 inches long.

In a large nonstick pan, heat oil on medium low and brown the beef roll. Once all sides are equally browned, remove the roll from heat and set aside. Repeat the process on the second roll.

In the same pan, sauté garlic, onions and bell peppers. Add red wine vinegar to deglaze.

In your slow cooker, place the deglazed red wine vinegar, beef stock, tomatoes, tomato sauce, black pepper and salt, bay leaves, then lastly, the beef. The beef should be covered with liquid. Let it cook in the slow cooker for 6 to 8 hours. Alternatively, you may also simmer the beef roll/s on a large sauce pan on medium low for about 1.5 hours.

Once ready, cool the beef roll for about 30 minutes. Slice the beef roll crosswise at least 1.5 inch thick. Serve with the tomato mixture over warm rice.

                                                                                                   Eat well and be well. – Ella Bella

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