Stuffed Beef Roll – Morcon Recipe
1.5 kg top round beef cut into one whole sheet about ½ cm thick
(have your butcher do this for you)
Juice of 5-6 calamansi
60 ml soy sauce
1-2 pork or beef frankfurters (hot dogs)
1-2 whole sweet pickles (or gherkins as substitute)
1-2 hard-boiled eggs, sliced vertically
1 medium carrot, sliced into 1-cm strips
Flour for dusting
60 ml oil
250 ml water
2 medium tomatoes, seeded and chopped
Salt and pepper to taste
Marinate beef in a mixture of calamansi juice and soy sauce for about 30 minutes. Drain beef and reserve marinade. Spread beef on a clean, dry surface such as a cookie sheet or jelly roll pan. If the sheet of beef is too long, divide in the middle. On each sheet of beef arrange, in a row, 1 frankfurter, 1 whole pickle, some egg slices and 1 or 2 carrot strips. Roll beef, enclosing the fillings. Tie with a string.
Dust rolled beef lightly with flour. In a casserole, heat cooking oil and brown the tied beef on all sides. Pour in water, tomatoes and reserved marinade. Simmer over low heat until beef is fully cooked and tender, about 1 to 1½ hours. Make sure the water does not dry up – add more if necessary.
Remove beef from casserole and reserve the liquid. Let cool a few minutes then slice into serving pieces. Discard the strings. Strain the liquid and serve as sauce for the beef.