Category Archives: Beef Recipes

Beef Morcon

beef-morcon

Morcon involves a lot of labor of love that it is usually prepared for family gatherings, special occasions like noche buena, New Year festivities or even Christening. Filipino Morcon is actually “stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal.” Looks complicated, right? I added a video demo below the instructions so you can have an overview before cooking. It is best to prepare all the ingredients a day before so that on the actual day of cooking, all you do is mix the ingredients.

Ingredients

for the beef roll filling

1 kilo beef flank, (have the butcher slice 1/4 inch and divided evenly into 3 square slices)
Kalamansi and 2 tablespoons soy sauce to marinate the beef

5 pieces of sausage (substitute with chorizo de bilbao)
1/4 kilo of minced beef liver (leave some for the sauce)
200 grams bacon
3 hard boiled eggs, sliced
2 sweet pickles, cut into half, diagonally
1 medium carrot, sliced lengthwise in 4 slices
100 grams queso de bola (or cheddar cheese) in strips
Thread for tying
flour for dredging rolled beef

For the casserole/sauce:

olive oil for frying
bacon fat for added flavor
3 cloves of garlic
1 onion chopped
2 cups of tomato sauce
1 cup of water
1/2 cup grated cheddar or 1/4 cup queso de bola cheese
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 teaspoon soy sauce
parsely and olives for decoration

Procedure

If you have no idea how morcon is prepared, see the embedded video below.

1. Prepare the 3 beef slices in your working area at the kitchen .You can flatten by hitting it gently with the aid of a rolling pin.

2. Marinate the beef slices with kalamansi juice and soy sauce overnight. Prepare the rest of the ingredients so it is easy to cook the next day.

3. Lay out filling on the sliced beef: cheese strips, sliced eggs, bacon, carrot, pickles, sausage and some of the ground liver (leave some for the sauce). Arrange evenly.

4. Gently roll the beef making sure all fillings are intact.

5. Tie with a string (see video demo below) Set aside.

6. In a casserole, saute garlic and onions using bacon fat for added flavor.

7. Lightly dredge the rolled beef with flour.

8. Fry the rolled beef until brown in all sides. Remove when done and Transfer to a bigger casserole where you are going to simmer the beef with sauce.

9. When rolled beef are in casserole, add tomato sauce, remaining liver, grated cheese, water, pepper, soy sauce and bay leaf. (If you use chorizo bilbao and queso de bola, the sauce may tend to be salty so adjust )

10. Braise over low heat until the beef becomes tender (estimated 2 hours ) and sauce has reduced. Beef will remain moist if one braise it long under slow fire. Cool. Remove strings when cool.

11. Slice into half an inch slices. Serve on a platter with the sauce cooked in the casserole. Garnish with parsley and olives.


Video on how to prepare morcon

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Beef Pochero

Every Filipino family has their own version of Beef Pochero just like Adobo and Mechado. A popular dish in this blog is my version of Beef Pochero aka Cocido which is mainly a Noche Buena dish. It makes use of left-over ham from the Christmas celebration. Growing up in Cebu, I recall my mother adding saba . Whole firm Saba bananas are boiled together in the broth. The thing is my daughters don’t like the saba taste in the broth.

beef pochero nancy reyes

May Reyes-Serrano, the youngest sister of the the women of the Reyes culinary clan demonstrates ripe Saba banana as an ingredient for Beef Pochero. Her recipe requires frying of ripe saba bananas instead of my version of boiling it with the broth. This should be an interesting innovation for me. For the saba banana lovers, try this recipe in your kitchen.

Ingredients:

3 pieces ripe saba bananas; 2 cut in thirds lengthwise, 1 left whole
oil for sautéing
1 piece red onion, finely chopped
2 pieces medium white onion, peeled whole
3 cloves garlic, minced
1/2 cup thick cut bacon, cubed
1 can chopped pimientos, small
1 can diced tomatoes, drained
5 cup beef broth
1/2 kilo beef kalitiran
1/2 kilo beef ribs (with fat)
1 cup tomato paste
2 pieces chorizo bilbao, thinly sliced
2 pieces medium potatoes, peeled and quartered
1 piece medium cabbage, quartered
1 bunch pechay
1 cup cooked garbanzo beans
patis, salt, pepper to taste

Procedure

1. In a pressure cooker, fry banana slices until golden and crispy then set aside.

2. Heat oil and sauté chopped onion, garlic, Bacon, pimiento and tomatoes then add broth.

3. Add beef cuts and whole saba and cook until tender (About 40 mins in a pressure cooker).

4. Remove saba and mash it on the bottom of serving platter.

5. Remove beef and place on mashed saba. Add tomato paste, chorizo, potatoes, cabbage, pechay and garbanzos to broth.

6. Cook until veggies are done. Move veggies to serving platter.

7. Season broth with salt, pepper and patis.

8. Boil broth uncovered until reduced by 1/4. Ladle hot soup onto beef and veggies.

9. Arrange fried bananas on top. Serve with hot rice.

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Shepherd’s Pie, a dish of ground meat topped with mashed potato

It was Sandy Daza’s Home Cooked Meals at The Maya Kitchen a few weeks back. Sadly I could not join as I had to attend to something that Saturday. Maya Kitchen shared me the recipe though. Let me share Shepherds’ Pie which is so easy to prepare, no-fuss cooking and a must-have dish at home if you are bored with Pinoy cooking.

I often prepare this at home and it is always a hit with my family. Shepherd’s pie is basically a traditional dish of ground meat under a layer of mashed potato. They say the dish origins came from ways to use “leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.”

Sounds yummy so let’s start.

Here is the recipe.

Ingredients:

3 tablespoons olive oil
2 tablespoons chopped garlic
1 cup chopped onions
½ kilo beef, ground
1/3 kilo pork, ground
1 cup chopped button mushrooms
2 teaspoons basil leaves
¼ cup catsup
1 beef cube
3 tablespoons seasoning sauce
1 tablespoon Worcestershire sauce
1 tablespoon sugar

Topping:
400 grams, potatoes, boiled and mashed
1/2 cup all purpose cream
¼ block salted butter
2 teaspoons salt
½ teaspoon pepper

Let’s get cooking:

1. Sauté garlic and onions in olive oil.

2. Add in meats and sauté until brown. Add all other ingredients and simmer until dry. Lay on baking dish.

3. Prepare mashed potatoes: Combine potatoes, cream and butter. Season with salt and pepper.

4. Mix well and top over ground meat. Pipe out decoratively on top of Sheperd’s pie, top with cheese.

5. Broil until top is brown.

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Menudo Sulipeña (Oxtail Stew)

I love that Maya Kitchen invites talented Chefs to generously share their recipes of their beloved dishes. It was Chef Gene Gonzalez’ turn at The Maya Kitchen Culinary Elite Series when he presented recipes near and dear to him. He shared this delicious dish, Menudo Sulipeña, a slow simmered dish of oxtail, ham and Chorizo Bilbao with a dash of brandy. Just reading the list of ingredients will make you realize that this dish is truly remarkable.

Menudo Sulipena thumb

Menudo or “little stew” refers to a common, everyday dish of slow-simmered bits of a variety of meats, such as tripe (in Mexican menudo), or ground or cubed pork mixed with potatoes. In Pampanga, common menudo is never complete without tidbits of liver or heart. Menudo Sulipeña however, is an oxtail stew or braise decadent enough to grace a banquet. The dish reflects the extravagance of that time though it carries the “humble” name, menudo.

One advice. Purchase the oxtail from a reputable dealer because strong, undesirable odors are often present in improperly cleaned or processed oxtails.

~1 kilo oxtail cleaned and washed
~ 2 tablespoons butter
~ 3 tablespoons olive oil
~ 1 head garlic, chopped
~ 1 medium onion, chopped
~ 1 red pepper, seeded and roasted
~ 1 green pepper, seeded and roasted
~ Dash of paprika picante
~ ½ cup ham, cubed
~ ½ cup sliced chorizo Bilbao (Spanish sausage)
~ 1 cup tomato sauce
~ 1 tablespoon tomato paste
~ 1 tablespoon cooked garbanzos (chick peas)
~ 1 tablespoon Spanish brandy
~ Salt and pepper

1) Pressure cook oxtail 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into ½- inch cubes. Set the stock aside.

2) In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes.

3) Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire about 10 minutes.

4) Add garbanzos and brandy. Season with salt and pepper.

Serves 6

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