Morcon Alcoholic Hot Dogs

What if sushi was made with red meat? Enter, Morcon. Traditionally eaten during Christmas and New Year’s, Morcon is a Filipino meat-wrapped, meat-filled, delicacy. It may be a little time-consuming, but add our alcoholic hot dogs to this smoked meat recipe, and your dish will be anything but a dud. From Booze Dogs best liquor meat & deli products, here's how to make Morcon.

Prep time: 2 hrs

Ingredients:

• 2 lbs beef eye of round or flank steak 3/4 inch thick in one piece
• 2 pieces beef cubes dissolved in 3 cups boiling water beef stock or broth
• 1/4 tsp salt
• 1 piece lemon
• 1/2 cup soy sauce
• 1 piece medium-sized carrot cut into long strips
• 1/2 cup flour
• 1/2 cup cooking oil
• 4 pieces Booze Dogs alcoholic hot dogs cut in half lengthwise
• 2 pieces pickled dill cucumber cut lengthwise divided into 4 equal pieces
• 3 pieces hard-boiled eggs sliced
• 3 ounces cheddar cheese cut in strips (about 1/2 inch thick)
• Butcher's string or twine

Instructions:

1. Marinate the beef in soy sauce and lemon juice for at least 1 hour.
2. Place the beef on a flat surface, putting our best liquor meat & deli hotdogs, pickles, carrots, cheese, and eggs on one side.
3. Roll the beef encasing the fillings and tie it with a cooking string to ensure that the meat will stay closed and secure.
4. Place cooking oil in a pan on medium heat.
5. Coat the rolled beef in flour and fry until the color of the outer part turns medium brown.
6. Transfer the fried rolled beef to a casserole dish. Then, pour in the beef from our best liquor meat & deli broth and bring to a boil.
7. Pour half of the soy sauce-lemon juice marinade, salt, and simmer until the beef is tender. This will be about 2 hours if using an ordinary casserole dish or 30 minutes with a pressure cooker.
8. Remove the strings and slice them into servings.
9. Place on a serving tray dish with sauce.
10. Enjoy your Marcon made from Booze Dogs, best liquor meat & deli products!

Booze Dogs | Best Liquor Meat & Deli

Ta-da! Our best liquor meat & deli designers may not be able to speak Tagalog, but no worries-good food needs no translating. Not only is this dish fun to make, but its history and background also make for a great conversation starter.