Morcon


Marinade:

2 tbsp. lemon or calamansi juice
1/4 cup soy sauce
pinch ground black pepper

Fillings:
8 pieces Vienna Sausage or hot dog, cut into 4 diagonally
6 sweet pickles cut into strips
4 strips bacon
100 grams cheddar cheese, cut into strips
2 hard-boiled eggs, halved lengthwise
1 carrot, quartered lengthwise
4 tbsp. cooking oil
1 garlic clove, peeled and crushed
1 small onion chopped
1 cup tinned pureed tomatoes
3 cups water
salt and ground black pepper to taste
2 tablespoons flour
1 kilo beef tenderloin sliced thinly 3/4 inch thick, in one piece

Marinate the beef for 10 minutes in lemon /calamansi juice, soy sauce, and pepper. Drain and save the marinade. Spread out the beef flank and arrange the filling ingredients on it in rows lengthwise. Roll with meat grain lengthwise and tie with string to hold the fillings, dredge in flour. Heat the oil and fry the beef until brown. Add the marinade, garlic, onion, pureed tomatoes and water and simmer for an hour or until the meat is tender. Season with salt and pepper. Transfer the meat roll to a platter, remove the string and slice crosswise. Pour the sauce over the meat.

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