Wednesday, 21 January 2015

BEEF MORCON



As Christmas approaches, one can't help but feel nostalgic. Though some seek to inject new ideas into their Christmas celebrations, many still yearn for their Christmas past. I for one yearn for the lovely Christmases I had when I was growing up. The wonderful food, the family togetherness and the presents are part of the warm memories I'll always treasure. I also miss not being the one to orchestrate the Christmas preparations.


Filipino Christmases center on food. There is so much work involved because there is a full spread prepared for everyone who drops by on the day. The food is not just light snacks but a main meal which has all the special dishes, usually served with rice.


Morcon is one of the heritage Filipino recipes served on special occasions. It is a beef roulade stuffed with special ingredients which usually include chorizo, sausages, ham, pickles, carrots and sometimes hard boiled eggs. Cooking it is a simple process. The only fiddly part is rolling the beef. The rolls are simply braised in a tomato sauce. I like my tomato sauce with a sweet edge for a rounded flavour so I added raisins and pineapple juice to this recipe. The result is a good balance between the sweetish sauce and the rich beef rolls. This dish is easy to prepare and a delight to eat. I hope you make this it a part of your Christmas menu.


Ingredients for the beef rolls:

1.2 kg. beef, sliced into 1/2 inch thick sheets
1 1/2 T. lemon or lime juice or juice of 2 calamansi
2 T. Worcestershire sauce
1/4 c. light soy sauce
1/4 tsp. ground black pepper 6 fresh sausages (remove skin) or vienna sausages
2 chorizos (medium sized, quartered)
smoked bacon strips or uncooked gammon steaks or ham
1 carrot (quartered) 
pickles or stuffed olives
flour for dredging
2 T. butter
2 T. olive oil

Instructions:


Season the sheets of beef with the  juice, worcestershire sauce, soy sauce and black pepper. Leave to marinate for at least 15 minutes. 

morconmethod1

Reserve the beef marinade for the sauce. Lay one piece of beef on a board. 

Arrange the filling, laying them in the middle of the sheet.

morconmethod2

The kind and amount of filling can be changed. I used uncooked english sausages (I took them off their casings), uncooked smoked gamon (or ham), uncooked chorizo (quartered lengthwise), carrots (quartered lengthwise), gherkins (or sweet pickles) and red pepper strips. 

Roll tightly and tie with string.

morconmethod3

Dredge ligthly in flour and fry in a mixture of butter and olive oil until well browned. Set aside.

morconmethod4

Strain the remaining oil in the pan and use for the sauce.

Ingredients for the sauce:


oil used for frying the beef
1 1/2 T. crushed garlic
1 medium onion, chopped
2 T. tomato paste/puree
2 c. beef stock 
1 c. pineapple juice
1/4 c. chopped sultanas or raisins
2 T. brown sugar 

reserved beef marinade
1/4 c. sherry 

2 T fish sauce
1/4 tsp. ground black pepper
1/4 c. grated processed cheese

Instructions:

Put about 3 T. of the oil used for frying the beef rolls in a sauté pan.     

Add in the garlic and sauté until golden brown.

morconmethod5

Add the onions and sauté until translucent. Add a pinch of salt and stir. This will help to soften the onions as it draws out the moisture.

morconmethod6

Add the rest of the ingredients, except for the cheese and bring to a boil.  Add in the fried beef rolls. 

Put a lid on and simmer on low heat until the beef is fork tender (about 1 1/2 hours). Alternatively, transfer to a roasting tin or dish, cover with foil then bake at 350°F/ 180° C until fork tender. I favour the baking method because I can leave it to cook without tending to it.


morconmethod8

If cooking on the stovetop, turn the rolls from time to time to prevent them from sticking. Top up the liquid as needed. 

morconmethod7
Take the rolls out of the sauce when cooked and leave to rest for about 20 minutes before slicing. 
Meanwhile, reduce the sauce if needed, then add the cheese. Strain or puree the sauce. Pureeing will result to thicker sauce. 
Slice the rolls and serve with the sauce. Spoon the sauce on a platter before arranging the meat on top of it or serve separately.

You may also like:

Pot Roast Beef in Creamy Mushroom Gravy
All rights reserved ©Adora's Box Copyright 2011. 


Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

1 comment:

  1. The benefits of eating beef is plentiful. Meat which includes red meat category, has a plentiful nutrient content yanag. But red meat is not necessarily free from risks.

    Just like other cara membuat rawon foods, red meat every day, especially beef is not recommended. Moreover, if we consume excessive portion, Risk seperto cholesterol, high blood pressure and stroke always haunt.

    However, although there resep biji salak are risks, we do not avoid beef. Provided that what we eat tailored to the needs of the body. Moreover, the processed beef is many kinds, such as burgers, sausages, or nuggets.

    The risk of eating beef will increase along with its processing is not suitable, such as excessive roasting, to have this desired color. Due resep tahu telur to the higher karsiogenik substances, which cause cancer growth.

    Here are some of the risks of excessive consumption of beef which we quoted from Boldsky:

    1. Alzheimer's
    Mereah meats such as beef, rich cara membuat martabak telor in iron, and a very good moment of growth. However, researchers believe that if the protein of beef, named Tau and beta-amyloidal, which accumulated can affect the performance of the brain, and interfere with brain cells that can lead to Alzheimer's.

    2. Cardiovascular Disease
    Red meat can not be separated from high cholesterol and fat, can lead to high risk of cardiovascular resep lasagna panggang disease, which is a blockage in the blood salurah. But do not be afraid, as long as we are healthy digestion, digestive tract bacteria will break down fat and cholesterol than beef, which is named Carnite.

    3. The risk of colon cancer
    Many studies have shown a high risk for those who frequently consume red meat, for developing colon cancer, it can also be due to lack of fiber consumption.

    4. Diabetes Type 2
    Berlebian beef consumption will increase the risk diabets, about 50 percent. Therefore, we do not letagihan to eat beef.

    5. Processing is
    Many food manufacturers are fraudulent in the processing of beef, they sometimes label their products with a composition of 100% beef, but many mix that we do not want in it. So avoid eating processed beef.

    6. Obesity
    This is the "disease" most suffered by the global community today. The beef is high in fat, it is very popular, especially children, and sometimes parents late when children affected by obesity, and it is difficult to prevent

    ReplyDelete

Did you like this post? I'd love to hear your thoughts...