👨‍🍳 조리법

1. 1

   Prepare the beef: Place the beef flank on a clean cutting board. Using a sharp knife, carefully butterfly the steak if it's too thick, or pound it to an even thickness of about 1/4 inch (0.6 cm). This can be done using a meat mallet or the bottom of a heavy pan, covered with plastic wrap to prevent tearing. Season both sides generously with salt and pepper.

   ⏱️ 20 minutes
2. 2

   Assemble the filling: Arrange the prepared chorizo halves, hard-boiled eggs, diced pickles, and julienned carrots lengthwise on the pounded beef, leaving a border of about 1 inch (2.5 cm) around the edges. Be careful not to overfill, which can make rolling difficult.

   ⏱️ 15 minutes
3. 3

   Roll the morcon: Starting from one of the longer sides, carefully and tightly roll the beef around the filling, tucking in the sides as you go to create a compact log. The goal is to enclose the filling completely.

   ⏱️ 10 minutes
4. 4

   Secure the roll: Tie the morcon securely with kitchen twine at intervals of about 1-2 inches (2.5-5 cm) to maintain its shape during cooking. This is crucial for a neat presentation.

   ⏱️ 10 minutes
5. 5

   Sear the morcon: Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the tied morcon into the hot oil and sear on all sides until deeply browned. This step builds flavor and seals the juices.

   ⏱️ 10 minutes
6. 6

   Sauté aromatics: Remove the seared morcon from the pot and set aside. Reduce the heat to medium, add the chopped onion to the pot, and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 7 minutes
7. 7

   Braise the morcon: Pour in the tomato sauce and the cup of water or beef broth. Add the bay leaves. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared morcon to the pot, ensuring it is mostly submerged in the liquid. If necessary, add a little more liquid.

   ⏱️ 5 minutes
8. 8

   Simmer until tender: Cover the pot tightly, reduce the heat to low, and let the morcon simmer gently for at least 2 hours, or until the beef is very tender when pierced with a fork. Check periodically and add more liquid if the sauce becomes too dry. The internal temperature should reach at least 74°C (165°F) for safe consumption, though longer braising ensures tenderness.

   ⏱️ 2 hours
9. 9

   Rest and slice: Once cooked, carefully remove the morcon from the pot and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and moist final product. Remove the kitchen twine. Slice the morcon into thick rounds, about 1 inch (2.5 cm) thick, to reveal the colorful filling.

   ⏱️ 15 minutes
10. 10

    Serve: Arrange the sliced morcon on a serving platter. The braising liquid can be reduced further and served as a sauce over the morcon, or thickened slightly if desired. Serve hot.

    ⏱️ 5 minutes