Old San Juan Morcon
From jrt_mom 15 years ago
Ingredients
- 6 1/2 lbs slab of top round beef, sliced 1/4" thick to make around 3-4 rolls shopping list
- 8 pcs Chorizo de Bilbao, cut into strips shopping list
- 8 pcs Chinese chorizo macao, cut into strips shopping list
- 8 pcs whole pickles, sliced into strips (save pickle juice) shopping list
- 8 pcs hard-boiled eggs, sliced into strips shopping list
- 2 cups tomato paste, dilluted in warm water to make 8 cups shopping list
- 1 cup olive oil shopping list
- 2 medium-sized white onions, minced shopping list
- Dash of ground pepper and iodized salt to taste shopping list
- Cooking yarn to tie rolls shopping list
- Marinade: 1/4 cup lemon juice and 1 cup soy sauce shopping list
How to make it
- Marinade beef in lemon juice and soy sauce for at least 24 hrs.
- Note: You will be working on 1 roll at a time
- Drain beef and place it horizontally flat on a clean surface.
- Arrange the filling on the sliced beef: Chorizo de bilbao, Chorizo Macao, Pickle strips, Hard-boiled eggs.
- Roll sliced beef with all the filling inside and secure with a string.
- Fry beef rolls in olive oil until slightly brown. Set aside.
- On the same pan, saute onions.
- Add tomato sauce and pickle juice.
- Add rolls of beef, season and cook under low heat for about 1 hour or until very tender. We want the sauce to turn a deep red.
- If you find yourself with excess ingredients, just mince them and throw in the pot.
- Add a dash of sugar to neutralize sourness of tomato sauce and pickles.
- Discard strings before slicing into serving pieces. Top with morcon tomato sauce.
People Who Like This Dish 4
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- jrt_mom Metro Manila, PH
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