Complete the Christmas spread with Beef Morcon
AMONG the many noche buena staples, Beef Morcon is deemed as an all-time favorite. A special meat roll, this roulade is stuffed with sausage or hotdogs, carrots, pickles, cheese and egg.
Chef Jester G. Arellano, a full-time professional faculty member of the School of Hotel, Restaurant, and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde, has shared his recipe.
INGREDIENTS
(Serves 3 to 4 portions)
Marinade:
55 ml soy sauce
55 ml calamansi juice
10 gm McCormick Paprika Salt
5 gm McCormick Crushed Black Pepper
3 gm McCormick Sea Salt
200 gm beef brisket or top round (2 pieces, cut thinly about 1/3 inch)
Filling:
40 gm cheddar cheese (batonnet/sticks)
25 gm pickled cucumber (batonnet/sticks)
30 gm hotdog (cut into half, lengthwise)
20 gm carrots (battonet/sticks)
20 gm pork ham
Braising liquid:
50 gm onions, finely chopped
15 gm garlic, finely chopped
75 gm tomato, finely chopped
75 gm chorizo, sliced
50 gm tomato paste
110 ml red wine
500 ml water
½ pc bouillon beef cubes
PROCEDURE:
Flattening and Marinating the Beef
1. Pound each of the beef with a mallet to flatten and tenderize.
2. Marinate the beef with soy sauce, calamansi juice, paprika, salt and pepper. Cover and let it set for 30 minutes to an hour.
3. Remove the beef from the marinade and reserve the liquid for the sauce or braising liquid.
Filling and Rolling the Beef
4. Place a piece of beef flat on a plate or chopping board.
5. Arrange each of the filling on top of the meat on the end near you.
6. Roll the meat to the other end, enclosing the filling inside.
7. Using a butcher’s twine, secure the roll at around one-inch intervals.
8. Repeat the filling, rolling and tying with the remaining of the beef.
Braising the Beef
9. In a large pot, heat oil over high heat. Sear the beef rolls until brown on all sides.
10. Remove the beef then add the onions and garlic in the same pot. Sauté until fragrant and soft.
11. Add the chorizo, diced tomato, and tomato paste. Sauté for two to three minutes.
12. Deglaze it with red wine. Let it simmer for two to three minutes or until the alcohol smell is gone.
13. Add the reserved marinade and the beef stock.
14. Bring to a boil and add the beef rolls. Turn the heat low and cover the pot with a lid.
15. Braise for two to three hours or until the beef is tender. Make sure to turn and stir the roll and braising liquid from time to time to avoid any bottom scorching.
FINISHING THE SAUCE AND SERVING
16. Transfer and reserve the beef rolls on a plate or container. Remove the twine and cut into round slices.
17. Simmer and reduce the sauce until thick and flavorful. Season with salt and pepper as needed.
18. Pour the reduced sauce with the sliced beef rolls.
19. Serve while hot.
