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Morcon
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INGREDIENTS
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| 3/4 | kilogram | ¾ kg 2pcs trimmed and flattened beef oyster blade (kalitiran) for morcon |
| 1 | sachet | 8g MAGGI® Magic Sarap® |
| 1/2 | teaspoon | Peppercorn |
| 8 | slices | Bacon |
| 1 | piece | Carrot |
| 2 | pieces | Pickled Cucumber |
| 2 | pieces | Chorizo De Bilbao |
| 2 | tablespoons | Vegetable Oil |
| 1 | head | Toasted Garlic |
| 1 | piece | Onion |
| 200 | grams | Tomato Sauce |
| 1 | piece | Bay Leaf |
| 1/4 | cup | Brown Sugar |
| 1/4 | teaspoon | Peppercorn |
| 45 | grams | Pitted Black Olives |
| 1 | sachet | 8g MAGGI® Magic Sarap® |
STEPS
| Step 1 | Season beef with MAGGI® Magic Sarap® and pepper. Lay the beef flat and place bacon in single layer. Place carrot, pickled cucumber and chorizo in the middle. Roll tightly and truss using butcher’s twine. |
| Step 2 | Sauté beef in oil and set aside. Sauté garlic and onion in the same pan. |
| Step 3 | Add beef, tomato sauce, bay leaf, sugar and pepper. Pour enough water, cover and simmer until tender. Skim off the fat as needed. |
| Step 4 | Add olives and season with MAGGI® Magic Sarap®. |
| Step 5 | Remove beef from the sauce and cut off the twine. Cut into slices. Pour the sauce in a deep dish platter and place beef slices on top. Serve. |
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