Category : International Cuisine
Author : extremedzine
Hits : 4744
Date : 13/06/2004
1/4cup calamansi juice1/2cup soyPepper2kilos beef kalitiran, sliced into3/4" thick whole sheets1can sausage, cut into strips3hard-boiled eggs, sliced lengthwise into quarters1carrot, sliced into 1/4" thick long strips2strips pork fat, 1/4" thick2strips of cheese, 1/4" thick eachAll-purposeflourCookingoil4cups brothSaltand pepperParsleyand bell pepper (optional)
Mixtogether marinade ingredients (calamansijuice, soy sauce and pepper). Place the beefkalitiran on a a flat dish and pour in marinade.Set aside for one hour.Removethe marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange thefollowing: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.Startingfrom the end where the fillings are, roll thebeef sheets carefully, making sure that all thefillings are intact. Rollthe sheets of beef completely until it reachesthe other end. Trussthe rolls using any kitchen twine by using ametal truss and some string to use for twining.Spreadflour on a large sheet pan or on a worktable thathas been cleaned and dried. Roll the morcon overthe flour.Heatcooking oil in a frying pan. Saute the morcon inoil until it becomes brown on all sides.Transferthe morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover thepan and allow to simmer over low heat until thebeef becomes tender (about 2 hours). Whenthe morcon has cooled down a little, slice itinto half an inch slices and serve on a platterwith the sauce it was cooked in. Youcan add a garnish of peppers and parsley.Servehot.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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