Morcon

Morcon


1 lb. beef round rouladen (about 4 pieces)
1/8 c. soy sauce
1 tbsp. lemon or calamansi juice
1 small onion, chopped
1 garlic clove, chopped
1 small bay leaf
1/2 c. tomato sauce
ground black pepper
1 hard-boiled egg, sliced
1 whole sweet pickle, quartered lengthwise
1 piece chorizo bilbao, cut in 8 lengthwise
1 thin carrot, quartered lengthwise or 8 baby carrots
strips of red pimientos
4 pieces cheddar or queso de bola cheese sticks, about 3 by .5 inches
2 tbsps. butter

Cooking Instructions:

1. Using a sharp, long knife make thin strips about 8-10 inches in width and 4-6 inches in length and an eight of an inch thick.  There’s no need to get it paper-thin, it’s harder to roll up when the meat is cut too thin.
2. Marinate the beef in the next 7 ingredients.  
3.Cover and leave overnight in the refrigerator.
4. Next, lay out the rest of the ingredients on a plate. 
5. On a long chopping board, lay out one piece of the beef and add a slice each of the egg, chorizo, cheese, pimiento, pickle, carrot and bacon on one end. 
6. Roll tightly and secure with kitchen twine.  Repeat.

TIP:  Make sure you lay your strips of filling parallel to the grain of the meat.
7. Heat a wok or stockpot with a bit of olive oil over medium heat. Brown the roulades on all sides. Put in the marinade with the meat.  
8. Add a cup of water.  Bring this to a boil and allow to simmer for an hour. Check for seasonings.
9.Remove roulades from the pot and allow to cool.   Meantime, strain and reduce the cooking liquids to about half a cup.  Add a tablespoon or two of butter and take off the heat.
10. When your morcon rolls are cool, cut off kicthen twine.  Slice thin and arrange on a plate.  Serve with the sauce on the side.