Beef Morcon
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
8 servings
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Ingredients
- 2 k beef bottom round
- 1/2 pc Lemon Juice
- 1/2 cup Soy Sauce
- 1 pc Carrots quartered
- 2 pcs chorizo bilbao quartered
- 4 pcs pickles sweet
- 4 pcs boiled egg quartered
- 1/2 cup flour
- 1/4 cup Oil
- 1 pc Onion chopped
- 3 cloves garlic
- 1 cup tomato sauce
- 2 1/2 cup beef broth
- 3 pcs bayleaf
- 1/2 cup liver spread
- Salt
- Pepper
Ingredients
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Instructions
- Arrange each beef slice between two parchment paper or cling wrap and with a meat mallet, pound to about ½-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
- In a bowl, combine beef, lemon juice, soy sauce and pepper to taste. Marinate for about 30 minutes.Drain beef from marinade, squeezing any excess liquid and reserving marinade. Lay beef on a flat work surface arrange strips of carrots, chorizo, pickles and eggs lengthwise over the meat. Gently gather end of beef upwards and roll neatly into a log, enclosing the filling. With kitchen twine, tie beef roulades snugly at both ends and center to fully secure. Lightly dredge with flour.
- Set to saute mode, fry rollade to lock in the juices.
- Discard oil from skillet except about 1 tablespoon. Add onions and garlic and cook until browned. Add reserved marinade and bring to a boil, scraping sides to deglaze pan. Add tomato sauce and beef broth. Add bay leaf. Season with salt and pepper to taste. Bring to a boil. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40 minutes to 1 hour of until beef is tender.