MORCON (BEEF, PORK OR CHICKEN)
~INGREDIENTS
1 kilo beef, sliced 1/4 inch thick (3 pcs.) (YOU CAN ALSO USE CHICKEN OR PORK)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups ofwater
2 meters thread or string (for tying)
~METHODS
1.Spread and stretch the sliced beef on your working table.
2.Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3.Roll the sliced beef with all the filling inside and safe with a thread or string.
4.Repeat the procedure for the two remaining beef slices.
5.On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6.Cover the pot and bring to a boil. Simmer for one hour.
7.Add the vinegar and continue to simmer of another hour or until beef is tender.
8.Slice the beef morcon, arrange on a platter and summit with the sauce/ gravy poured upon top.
~FOR YOUR INFORMATION:
A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.
~INGREDIENTS
1 kilo beef, sliced 1/4 inch thick (3 pcs.) (YOU CAN ALSO USE CHICKEN OR PORK)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups ofwater
2 meters thread or string (for tying)
~METHODS
1.Spread and stretch the sliced beef on your working table.
2.Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3.Roll the sliced beef with all the filling inside and safe with a thread or string.
4.Repeat the procedure for the two remaining beef slices.
5.On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6.Cover the pot and bring to a boil. Simmer for one hour.
7.Add the vinegar and continue to simmer of another hour or until beef is tender.
8.Slice the beef morcon, arrange on a platter and summit with the sauce/ gravy poured upon top.
~FOR YOUR INFORMATION:
A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.
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