Festive beef morcon

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By Chef Ed Dychauco

Pots and Pans

Thursday, December 12, 2013

THE holiday season is upon us and we are looking for the perfect recipes or dishes to work on for our family and love ones. With so many delicious Filipino foods to choose from, we can’t help but be confused with what we can prepare.

One dish which I believe will be very festive for the season would be this rolled Beef Morcon (aka Beef Roulade), which I often encounter only in special occasions or celebrations.

This is also one of the dishes which can be prepared well ahead of time, chilled and then heated up just before serving, which in turn is a good gift-giving idea for the foodies!

And naturally, can be a best seller among those who are in the food industry.

Considered a “special” dish, this is not hard to make. It is sort of filling a large flat thin-sized beef with assorted “stuffing”, tied, pan-fried, simmered, sliced & served.

How hard can that be?

Okay, let start with a 10” x 8” (can be smaller or bigger) ¼” thick piece of beef. It can be marinated for half an hour with calamansi/soy sauce mixture, or just spinkle it with a little salt & pepper, depending on how you like it.

Prepare the following:

- Sausages (could be Vienna sausage, or even frankfurters or hotdogs),

- Ham slices, sliced hard boiled eggs, cheese cut in strips, carrots slices, celery, and pork fat slices as filling.

Depending on one’s choices, cheese can be cheddar, Swiss, parmesan, Mozzarella, etc. It can even be a mixture of 2 for that distinctive taste & flavor

Some would even add vegetable, like spinach for the extra fiber.

Thickness of each “filling” can vary. There are really no “exact” sizes to follow.

I have seen some adding ground pork or beef in the filling to make it more “thick” and “full.” Or even chicken slices, which makes this a 3 meat dish! Not bad at all!

Now once the filling ingredients are arranged on the piece of meat, it is rolled and tied.

Sprinkle with seasoned bread crumbs if desired.

Pan fry the beef till brown. Then transfer the roulade into a pot with soup stock and let simmer for about an hour.

Transfer the rolls to cool.

Meanwhile, thicken the remaining soup stock with a little cornstarch/water mixture.

Slice the beef morcon and arrange attractively on a platter.

Pour the sauce on top just before serving.

Alternatively, this dish can also be baked after being pan-fried. But I would suggest the rolls to be covered with aluminum wrap to prevent it from drying.

Once it is cooked, let cool, slice and with the remaining sauce/juices from the pan, pour over the meat slices.

With the chicken version, it is called Chicken Cordon Bleu (normally baked, but can also be pan fried then baked) and sometimes also called as Chicken Saltimbocca, where it is pan fried then simmered till cooked.

So there you go, for the meat lovers, be it chicken, beef or pork you have another dish to work on this Christmas season!

Happy Cooking!

13 days more before Christmas! Be Blessed!


[Website: www.potsnpans1976.weebly.com Email: potsnpans1976@yahoo.com]

Published in the Sun.Star Cagayan de Oro newspaper on December 12, 2013.


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