Beef Morcon
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Ingredients
  • 2k beefbottom round
  • 1/2pc Lemon Juice
  • 1/2cup Soy Sauce
  • 1pc Carrotsquartered
  • 2pcs chorizo bilbaoquartered
  • 4pcs picklessweet
  • 4pcs boiled eggquartered
  • 1/2cup flour
  • 1/4cup Oil
  • 1pc Onionchopped
  • 3cloves garlic
  • 1cup tomato sauce
  • 2 1/2cup beef broth
  • 3pcs bayleaf
  • 1/2cup liver spread
  • Salt
  • Pepper
Instructions
  1. 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.
  2. 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.
  3. Set to saute mode, fry rollade to lock in the juices.
  4. 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.