My stepmom visited us from Baltimore for a Thanksgiving holiday; she shared her superb cooking skills and helped me prepare this popular Beef Morcon. It’s a kind of rolled piece of meat stuffed with bacon, boiled eggs, sausage, pickles, carrots, red bell pepper and cheese, simmered with sauce and cooked with the right tenderness.
2.2 lbs. round or Sirloin beef (sliced and flattened producing 4 sheets of beef)
1 large carrot (sliced lengthwise into strips)
2 whole sweet pickles (sliced lengthwise into strips)
4 hotdogs (sliced lengthwise into strips)
4 hard boiled eggs (sliced into halves)
Cabot Pepper Jack cheese (sliced lengthwise into strips)
1/4 cup lemon juice
4 cloves garlic (crushed)
1 -2 pieces Chipotle pepper in Adobo sauce (seeded and chopped finely
1 tsp. each of Himalayan pink salt and ground black pepper
FOR MORCON SAUCE:
5 cloves garlic (crushed)
1 medium onion (chopped coarsely)
1 8 oz. tomato sauce
3 cups broth + drained marinade
1/2 tbsp. ground black pepper
2 huge bay leaves
2 tbsp. Better For You Bouillon Roasted Peppers
1 tbsp. soy sauce
1. Flatten the beef with a meat pounder, season the beef slices generously with salt and pepper, front and back, add the rest of the marinade ingredients in a non-reactive huge bowl and let it marinate for few hours or overnight inside the refrigerator.
2. While the marinated beef is soaking on its flavor, slice up all the stuffing ingredients lengthwise into strips like this in the picture. You can boil the eggs too and slice into halves.
3. Lay a beef sheet flat in a wide platter and assemble the stuffing from bacon, carrot, hotdog, pickles, bell pepper, cheese, and egg halves. With both of your hands, tightly gather each side of the beef with stuffing and roll it all up.
4. Tie securely with some kitchen twine or string.
5. Roll the tied Morcon with flour gently until all areas are covered with flour.
6. In a large pan, add enough oil to cover the morcon on medium heat. Ease the Morcon down only when oil is hot enough and brown the Morcon on all sides.
7. When done, gather each Morcon very carefully and set aside in a big platter to rest. With the same pan with its remaining oil there, sautée garlic and onions until translucent, pour the marinade and 2 cups of water to cover and add a tablespoon or two of Better Than Bouillon Roasted Beef Base and stir very well. Add crumbled bay leaves, 1/2 tablespoon ground black pepper and tomato sauce. Simmer over low heat with cover for 45 minutes and by the last 5 minutes add chopped potatoes and carrots and lastly a few slices of bell peppers. When the broth is reduced in half, add 1 tablespoon of soy sauce, simmer again until thick in consistency (remove potatoes and carrots before simmering again). You can sieve the broth if you want or leave the gravy that way.[
8. Don’t overcook the Morcon and check for tenderness by piercing with a fork; when the meat is tender enough, turn off the stove and gather the cooked Morcon and let it rest on the kitchen table (when it’s too tender, the beef will crumble during slicing, so you want a little firmness).
9. When ready to serve, cut the strings and slice evenly with a sharp knife then pouring the thickened sauce on top and decorating the cooked potatoes, carrot, and sliced peppers all around the Beef Morcon and pour gravy in the middle or serve it on the side.
Served this Beef Morcon after Thanksgiving lunch with friends and family. Frogmore Stew here also, yum yum!
– Peaches, Masarap!!!