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home > recipes > meat > beef marcon
from United Kingdom 1 kilo beef, sliced 1/4 inch thick (3 pcs.) 1/4 kilo ground beef liver 200 grams sliced sausages or ham 200 grams pork fat (cut is strips) 3 hard boiled eggs, sliced 100 grams cheddar cheese in strips 100 grams grated cheddar cheese 2 onions, chopped 5 bay leaf (laurel) 1/2 teaspoon of ground black pepper 1/2 cup vinegar 2 teaspoon salt 2 cups of water 2 meters thread or string (for tying) Spread and stretch the sliced beef on your working table. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver. Roll the sliced beef with all the filling inside and secure with a thread or string. Repeat the procedure for the two remaining beef slices. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. Cover the pot and bring to a boil. Simmer for one hour. Add the vinegar and continue to simmer of another hour or until beef is tender. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top. Notes: A spoon or two of flour can be added to water to thicken the sauce. Instead of boiling in a pot, you can use a pressure cooker for faster cooking. Optional: Garnish with olives before serving.

Beef Marcon


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keyword: marcon
ethnicity: filipino
recipes for meat
recipes by food.chat
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(posted February 6, 2010)

from United Kingdom

1 kilo
beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo
ground beef liver
200 grams sliced sausages or
ham
200 grams
pork fat (cut is strips)
3
hard boiled
eggs, sliced
100 grams
cheddar
cheese in strips
100 grams grated
cheddar
cheese
2 onions, chopped
5
bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup
vinegar
2 teaspoon
salt
2 cups of water
2 meters thread or string (for tying)

Spread and stretch the sliced
beef on your working table.

Arrange the filling on the sliced
beef: sausage strips, cheese strips, sliced
eggs, pork fat and some ground liver.

Roll the sliced
beef with all the filling inside and secure with a thread or string.

Repeat the procedure for the two remaining
beef slices.

On a
pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the
pot and bring to a boil. Simmer for one hour.

Add the
vinegar and continue to simmer of another hour or until beef is tender.

Slice the
beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Notes:
A spoon or two of
flour can be added to water to thicken the sauce.

Instead of boiling in a
pot, you can use a pressure cooker for faster cooking.

Optional:
Garnish with olives before serving.



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