MORCON à la EMILIA

Serves 4 - 6

2 kgs. Beef Sirloin, cut into two portions, each measuring 8 x 5

x ½-inch slices (pound lightly if needed) Juice from two lemons or limes or 10 pcs. calamansi 1 cup Soy Sauce 1 head Garlic, peeled and crushed 1 tsp. Black Peppercorns, cracked 1/2 cup Unsalted Butter 8-10 pcs. Sweet Pickles, quartered 4-6 pcs. Spanish Sausages (Chorizo) each cut into four horizontal strips 200 gms. Pork Fat, cut into 1/4 x 2-inch strips 1/3 kg. Edam Cheese or Queso de Bola cut into 1/4 x 2-inch

strips 150 gms. Ham Strips 1 can Pimiento, sliced into strips 5 pcs. Eggs, boiled, peeled and wedged Butcher’s Thread 2 pcs. White Onions, minced, sautéed in a little oil 4 pcs. Tomatoes, peeled, seeded, coarsely chopped, sautéed in

a little oil Enough Water to cover meat 1 cup Tomato Sauce 3 pcs. Potatoes, peeled and quartered 1/3 cup Green Olives Salt and Pepper, to taste

1. Marinade beef slices in lemon, lime or calamansi juice, soy

sauce, garlic and pepper for two hours 2. Remove beef from marinade and spread slices flat on tray. Reserve marinade. Spread top side of each slice with butter. Line each center of the slices horizontally with strips of pickles, sausages, pork fat, cheese, ham, pimientos and boiled eggs. Roll each slice into a cylinder and tie with butcher’s thread to bind beef and stuffing. Rub and coat rolls with the sautéed onions and tomatoes. 3. Place beef rolls in a pot or casserole . Pour marinade. Add water and tomato sauce. Cook rolls covered over medium heat for about 30 minutes until sauce thickens or until beef is halfdone. Add quartered potatoes and olives and continue simmering till beef is tender. Season with salt and pepper. 4. Cool beef rolls thoroughly. Remove string. Carefully slice the rolled beef into half-inch thick cuts making sure the stuffing is intact. Arrange slices neatly on a platter. Heat sauce with potatoes and olives. Pour sauce over slices and garnish with the potatoes and olives. Serve warm.