Filipino Morcon (Stuffed Beef Sirloin)

The Filipino Morcon (Stuffed Beef Sirloin) Polish sausage is substituted for the Chorizo dc Bilbao.

Filipino Morcon Recipe
2 lbs. beef sirloin roast, sliced into 1/4-inch thick flat strip
1-1/2 tablespoons soy sauce
1 tablespoon lemon juice
2 cloves garlic, minced
1/4 teaspoon black peppercorns, cracked
4 slices of lean cooked ham
1 Polish Sausage, sliced lengthwise into 4 pieces
2-3 pieces sweet pickled gherkins, sliced lengthwise in half
1 tablespoon vegetable oil
2-3 cups water
1 bay leaf
1 small onion, chopped
1/2 cup tomato sauce
salt and pepper to taste
carrot slices and parsley leaves for garnish

Pound beef strip to a size about 10 inches wide and 14 inches long. Marinate beef in soy sauce, lemon juice, garlic and peppercorns for 1 hour. Lay flat the beef strip.

Arrange ham, sausage and gherkins in a row on one edge of beef width.

Roll beef from this edge, like you would a jelly roll, and tie with a strong thread. In a large deep non-stick pan over medium high heat, fry meat surface in oil until lightly browned. Add water, bay leaf, onion, tomato sauce and a little salt and pepper.

Reduce heat to medium low, cover and simmer for about 1 hour and 30 minutes or until meat is tender. Turn meat occasionally. Correct seasonings. Transfer meat to a serving platter, let cool, remove thread and slice into serving pieces.

Garnish with slices of carrots and parsley leaves. Serve with its gravy. Serves 6-8
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