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Morcon
Filipino Morcon is a festive, rolled beef dish often prepared for special occasions. Thinly pounded beef flank is generously filled with a savory mixture of sausages, hard-boiled eggs, pickles, and carrots, then braised in a rich tomato sauce until tender and flavorful. Slicing the cooked morcon reveals a beautiful cross-section of the colorful filling, making it a stunning centerpiece for any celebration.
🧂 Ингредиенты
- 1 kg Beef flank steak(About 2-2.5 lbs. Ensure it's a single, large piece for easier rolling.)
- 3 pieces Chorizo or other firm sausages(Peeled and cut into halves lengthwise.)
- 4 pieces Large hard-boiled eggs(Peeled.)
- 1/2 cup Diced pickles(Drained well.)
- 1/2 cup Julienned carrots(Blanched briefly for tenderness, if desired.)
- 400 ml Tomato sauce(About 1 can.)
- 4 cloves Garlic(Minced.)
- 1 medium Onion(Finely chopped.)
- 2 pieces Bay leaves
- to taste Salt
- to taste Black pepper
- 2 tablespoons Cooking oil
- 1 cup Water or beef broth(For braising.)
👨🍳 Инструкции
- 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
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
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
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
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
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
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
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
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
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
💡 Профессиональные советы
- ✓Morcon is best prepared a day in advance, as the flavors meld and deepen overnight. Reheat gently before serving.
- ✓For a richer sauce, you can add a splash of red wine during the sautéing of the aromatics.
- ✓Ensure the beef is pounded thinly and evenly for easier rolling and even cooking.
- ✓Slice the morcon just before serving to showcase its beautiful cross-section.
✨ Идеи для вариаций
Вдохновение для вашей собственной версии этого рецепта
- Add sliced hard-boiled eggs or chorizo slices to the sauce while braising for extra flavor.
- Incorporate other vegetables like bell peppers or peas into the filling.
- Use a different cut of beef, such as top round or sirloin, ensuring it can be pounded thin.