Morcon recipe

1 kg beef round or rump, sliced tapa style
3 regular size hotdogs, cut lengthwise into 2
100 g cheddar cheese, cut into long strips, 8 pccs
1 small carrot, cut into long strips
3 whole pickles, each cut into 4 strips
2 eggs, hard boiled and cut into 4 lengthwise
2 tbsp flour
2 cans 368g each DEL MONTE tomato sauce
2 tbsp calamansi / lemon juice


Pound beef to flatten. Marinate in 2 tbsp calamansi juice, 1 tsp salt and 1/4 tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.
Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickles and egg until all are used. Roll and tie with string (crocheting thread). Dredge rolled meat in flour then brown all sides in oil.
Add 1 cup water and tomato sauce. Season with 1/3 tsp salt. Cover and simmer over low heat for 1 1/2 hours or until tender. Remove meat from sauce and cool for 10 minutes. Remove string then slice and return to sauce. Simmer for 5 min. Arrange on a platter

10 servings.