Morcon

Classic Morcon
Ingredients:
600 grams Beef Round (sliced tapa style into 2 pieces )
tbsp All-Purpose Flour
1 pc (hard boiled) Egg (shelled and each sliced into 6 wedges, for stuffing)
1 pc Hotdog (cut into 4 strips, for stuffing)
30 grams Bacon (for stuffing)
1 pc (medium) Carrots (cut into 4 strips, for stuffing)
2 pcs (whole) Pickles (cut into 4 strips, for stuffing)
30 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (medium) Red Bell Pepper (cut into 5 strips, for stuffing)
4 cloves Garlic (crushed, for sauce)
1 pc (medium) Onion (sliced, for sauce)
pc Laurel (for sauce)
tbsp Calamansi Juice (for marinade)
2 tbsp Soy Sauce (for marinade)
1 pouch (200 grams) Del Monte Original Style Tomato Sauce (for sauce)
Cooking Procedure:
1. Pound beef to flatten. Marinate for 30 minutes. Drain but reserve marinade.

Morcon
2. Starting at one end of meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with
string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.
3. Saut garlic and onion. Add beef, DEL MONTE Tomato Sauce, 1 cup water and laurel leaf, and soy
sauce. Simmer for 45 minutes or until tender.
4. Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.