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Try preparing this Beef Morcon and you'll realize there was no need to feel intimidated
1. Season beef with MAGGI MAGIC SARAP and
the beef flat and place
single layer. Place carrot, pickled cucumber and chorizo in the
middle. Roll tightly and truss using butcher’s twine.
2. Preheat oil in a wide pan and sear beef on all
sides. Set aside. Sauté garlic in the same pan until golden brown. Add onion
and cook for 1 minute. Add tomato paste and cook for 5 minutes over low heat.
Pour and stir in water.
3. Add the seared beef, bay leaf, sugar and
pepper. Simmer for 2-3 hours or
until tender. Skim the scum as needed. Add water as needed and stir once in a
while to prevent scorching. Add olives and simmer for another 10
minutes. Season with MAGGI MAGIC SARAP.
4. Remove beef from the sauce and remove the twine.
Cut into ½ inch slices. Pour the sauce in a deep dish platter and place beef
slices on top. Serve.
Morcon is stuffed beef roll - a festive favorite of Spanish influence. The rich flavor, on top of the elaborate preparation of this dish, makes it even more special.
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1/2 kg trimmed and flattened beef kalitiran
1 sachet MAGGI MAGIC SARAP® 8g
1/4 tsp freshly ground pepper
6 slices bacon
1 pc small carrot, cut into 4 wedges and blanched
1 pc whole pickled cucumber, cut into 4 wedges
1 pc chorizo de bilbao, cut into 4 wedges
2 tbsp vegetable oil
1 head garlic, minced
1 pc large onion, minced
1/2 cup tomato paste
2 liters water
1 pc bay leaf
1/4 cup brown sugar
1/4 cup sliced green and black olives