Currently being deemed a holiday dish from the Philippines, you can usually see morcon served throughout the festive season of Christmas and New 12 months. It can be a meat-roll full of egg, cheese, pickles, carrots, hotdogs or sausages.
Filipinos believe that serving round-shaped food items throughout the brand new Calendar year will bring luck and prosperity. So that explains why morcon is ever-present on most tables when households welcome the arrival of yet another New Calendar year because it is round-shaped when sliced.
Substances:
one kilo beef (thinly sliced)
four slices pork body fat
2 slices ham
two pcs sausage (Bilbao or Vienna)
2 eggs (hard-boiled)
10 pepper-corns
12 olives
½ bay leaf (Laurel)
3 tomatoes
one full onion
two segments garlic
1 cup tomato sauce
¼ cup vinegar
2 cups water
Salt (to taste)
Cooking Guidelines:
Slice the beef thin about twelve by 16 inches then pound to flatten it. Pound the garlic and peppercorns then include the vinegar. Soak the meat from the vinegar mixture for your few minutes.
Slice hard-boiled eggs into halves. Lower the ham, sausage and pork excess fat into extended strips and chop the olives.
Distribute the beef on the wood board. Arrange the ham, sausage and pork fats in alternate rows. Prepare the eggs and include the olives. Roll and tie with string.
Fry in deep very hot excess fat until brown.
From the vinegar mixture used to soak the meat, increase water, bay leaf, onion, tomatoes and salt. Increase the deep-fried beef roll. Simmer right until tender.
Incorporate the tomato sauce and go on cooking for 2-3 minutes. Remove the roll and cut into slices.
Organize over a platter and pour the sauce in excess of the meat. Garnish and serve.
Filipinos believe that serving round-shaped food items throughout the brand new Calendar year will bring luck and prosperity. So that explains why morcon is ever-present on most tables when households welcome the arrival of yet another New Calendar year because it is round-shaped when sliced.
Substances:
one kilo beef (thinly sliced)
four slices pork body fat
2 slices ham
two pcs sausage (Bilbao or Vienna)
2 eggs (hard-boiled)
10 pepper-corns
12 olives
½ bay leaf (Laurel)
3 tomatoes
one full onion
two segments garlic
1 cup tomato sauce
¼ cup vinegar
2 cups water
Salt (to taste)
Cooking Guidelines:
Slice the beef thin about twelve by 16 inches then pound to flatten it. Pound the garlic and peppercorns then include the vinegar. Soak the meat from the vinegar mixture for your few minutes.
Slice hard-boiled eggs into halves. Lower the ham, sausage and pork excess fat into extended strips and chop the olives.
Distribute the beef on the wood board. Arrange the ham, sausage and pork fats in alternate rows. Prepare the eggs and include the olives. Roll and tie with string.
Fry in deep very hot excess fat until brown.
From the vinegar mixture used to soak the meat, increase water, bay leaf, onion, tomatoes and salt. Increase the deep-fried beef roll. Simmer right until tender.
Incorporate the tomato sauce and go on cooking for 2-3 minutes. Remove the roll and cut into slices.
Organize over a platter and pour the sauce in excess of the meat. Garnish and serve.