AMONG the many noche buena staples, Beef Morcon is deemed as an all-time favorite. A special meat roll, this roulade is stuffed with sausage or hotdogs, carrots, pickles, cheese and egg.
1. Pound each of the beef with a mallet to flatten and tenderize.juice, paprika, salt and pepper. Cover and let it set for 30 minutes to an hour.Filling and Rolling the Beef5. Arrange each of the filling on top of the meat on the end near you.7. Using a butcher’s twine, secure the roll at around one-inch intervals.9. In a large pot, heat oil over high heat. Sear the beef rolls until brown on all sides.11. Add the chorizo, diced tomato, and tomato paste. Sauté for two to three minutes.
12. Deglaze it with red wine. Let it simmer for two to three minutes or until the alcohol smell is gone.14. Bring to a boil and add the beef rolls. Turn the heat low and cover the pot with a lid. 15. Braise for two to three hours or until the beef is tender. Make sure to turn and stir the roll and braising liquid from time to time to avoid any bottom scorching.16. Transfer and reserve the beef rolls on a plate or container. Remove the twine and cut into round slices.18. Pour the reduced sauce with the sliced beef rolls.
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