Beef Morcon Recipe
Beef Morcon has been a favorite dish during special occasions. I like morcon because it is delicious and all the ingredients blends well into a unified flavor that makes my palate happy. It goes well with or without rice, and we can always have it even if there are no special occasion.
I understand that there are such dishes dubbed as fiesta food, holiday food, and special food. These are mostly prepared during the holidays, fiestas, and during special events. Beef Morcon is one of these foods, but I think that we should not be limited by the idea — yes, we enjoy beef morcon anytime of the year. This simplified recipe (which is another version) will be able to help.
As I have mentioned in my previous post, my mom recently came here in Illinois to visit. She was the ultimate cook in the family and I got my interest in cooking because of her. Since I missed her cooking so much, I had her rule my kitchen for the time being so that I can sample the different dishes that I have been longing for — and her beef morcon is one them.
This beef morcon recipe makes use of our flank steak marinade. This is a very tasty concoction that adds flavor to the beef. You can also use the marinade for steaks and other meats for grilling.
There is no special occasion today, but we are having beef morcon. Well, I guess that everyday is a special event that most of us neglect. Let’s enjoy life with our family. Cheers to good food!
Try this Beef Morcon Recipe. Enjoy!
- Serves: 4
- Serving size: 4
- 2 lbs. flank steak, thinly sliced
- 1 medium carrot, sliced into sticks
- 1 serving flank steak marinade (see recipe here)
- 4 pieces hard boiled eggs, wedged
- 3 pieces medium whole sweet pickles, sliced into 4 long sticks
- 2 pieces chorizo de bilbao (or beef franks)
- ½ cup all-purpose flour
- 3 tablespoons cooking oil
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 cup water
- Salt and ground black pepper to taste
- Combine the flank steak with the flank steak marinade in a large bowl. Cover the bowl and place inside the refrigerator. Marinate for 1 to 3 hours.
- Lay the marinated flank steak in a plate. Assemble the stuffing in the middle. Start by lining the carrot sticks, sweet pickle sticks, sliced chorizo, and egg. Make sure that the stuffings are close to each other. Roll the flank steak from one end to another to cover the stuffing. Use a kitchen twine to tie the meat. This will seal the stuffing inside. You can watch our previous morcon recipe video for the procedure.
- Meanwhile, heat the oil in a frying pan.
- While the oil is starting to heat-up, dredge the rolled flank steak (morcon) in flour. Make sure that the entire piece is coated.
- Pan fry the morcon until the outer part turns light to medium brown. This should be around 2 minutes per side.
- Remove the pan-fried morcon from the frying pan. Arrange in a wide cooking pot and pour-in water, soy sauce, and beef broth.
- Heat the cooking pot and let boil. Cover and simmer for 60 minutes or until the meat gets tender.
- Add salt and ground black pepper to taste.
- Slice the beef morcon into serving pieces and arrange in a serving plate. Pour the sauce on top.
- Serve. Share and enjoy!
Via: Beef Morcon Recipe