Morcon

Ingredients:

2 pounds Flank Steak
1 4-inch long Chorizo de Bilbao, cut in long strips
1 thick slice of Ham, cut in strips
2 pieces Sweet Whole Pickles, cut in long strips
2 eggs, hard-boiled and quartered
3 tablespoons Calamansi or Lemon Juice
2 tablespoons Soy Sauce
1 can Tomato Sauce
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and Pepper to taste
1 piece Bay Leaf or Laurel leaf

Cooking Procedure:

1. Marinate the beef in calamansi juice and soy sauce. Set aside for a few minutes while you prepare the fillings.
2. Lay the beef flat and arrange the filling along the length of the beef : quartered eggs, ham, pickles and chorizo.
3. Roll the beef, holding the fillings firm, and tie with a twine or string.
4. On a heavy skillet, sear to brown the beef in little oil. Set aside.
5. On the same pan, saute the garlic and onion, add the seared beef, tomato sauce and bay leaf.
6. Add enough water to cover the meat and bring to a boil.
7. Turn the heat down and simmer the beef for 20 - 30 minutes or until the meat is tender.
8. Season with salt and pepper.


Tips:

•If chorizo de bilbao is not available, don't fret -- just omit it. Other filling options are strips of carrots, celery and bacon.
•For a nice clean slices of Morcon, use an electric knife, if available.
•Remember to remove the bay leaf from the sauce before serving. Your guest could choke on it.