Morcon sa Ilog

MORCON sa Ilog
 ¼ cup calamansi juice
 ½ cup soy
 Pepper
 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
 1 can sausage, cut into strips
 3 hard-boiled eggs, sliced lengthwise into quarters
 1 carrot, sliced into 1/4" thick long strips
 2 strips pork fat, 1/4" thick
 2 strips of cheese, 1/4" thick each
 All-purpose flour
 Cooking oil
 4 cups broth
 Salt and pepper
 Parsley and bell pepper (optional)
Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one
hour.
Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of
each beef arrange the following: strips of sausages, egg, carrot, porkfat and
cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making
sure that all the fillings are intact.
Roll the sheets of beef completely until it reaches the other end.
Truss the rolls using any kitchen twine by using a metal truss and some string to
use for twining.
Spread flour on a large sheet pan or on a work table that has been cleaned and
dried. Roll the morcon overthe flour.
Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown
on all sides.
Transfer the morcon to a big casserole. Add broth (orstock) and season with salt
and pepper. Cover the pan and allow to simmer over low heat until the beef
becomes tender (about 2 hours).
When the morcon has cooled down a little, slice it into half an inch slices and
serve on a platter with the sauce it was cooked in.
You can add a garnish of peppers and parsley.
Serve hot.