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:
- Marinate the beef in soy sauce and lemon juice for at least 1 hour.
- Place the beef on a flat surface, putting our best liquor meat & deli hotdogs, pickles, carrots, cheese, and eggs on one side.
- Roll the beef encasing the fillings and tie it with a cooking string to ensure that the meat will stay closed and secure.
- Place cooking oil in a pan on medium heat.
- Coat the rolled beef in flour and fry until the color of the outer part turns medium brown.
- 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.
- 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.
- Remove the strings and slice them into servings.
- Place on a serving tray dish with sauce.
- 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.
