Morcon

Morcon is a Filipino style meat roll stuffed with sausage or hot-dogs, carrots, pickles and egg. This is considered a holiday dish and is usually served during Christmas and New Year’s eve.

Morcon

2 pounds beef eye of round or flank steak, 3/4 inch thick in one piece

3 cups beef stock

1/4 teaspoon salt

Juice of one lemon

1/2 cup soy sauce

1 medium sized carrot, cut into long strips

4 hot-dogs, cut in half lengthwise

2 dill pickles, cut lengthwise divided into 4 equal pieces

3 hard boiled eggs, sliced lengthwise into eights

1/2 cup flour

1/2 cup cooking oil

Marinate the beef in soy sauce and lemon juice for at least 1 hour. Drain beef, reserve marinade.

Place the beef on a flat surface and arrange the hot-dogs, pickle, carrot, cheese, and egg on one side.

Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up.

Dredge the rolled beef in flour. Place cooking oil in a frying pan; fry rolled beef until the color of turns medium brown.

Transfer the fried rolled beef to a large sauce pot and add the beef broth. Over medium-high heat bring to a boil, Add half of the soy sauce/lemon juice marinade and salt. Reduce heat and simmer until the beef is tender, about 2 hours.

Remove Morcon to cutting board, cover loosely with foil and let rest for 10 minutes. Remove strings and slice into serving pieces with a sharp knife. Place in a serving dish and add the cooking sauce.

Serve hot.