Beef Roulade Recipe

Beef Roulade (Morcon)

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

With the Siberian winds blowing to give a hint of the fast-approaching yuletide season, Chef Boy unveils his secrets to a truly spectacular morcon. Beef Roulade is sure to light up any noche buena spread but it is also perfect for any season when the family craves for a sensationally flavorful victual to celebrate a milestone.

• 1.5 k top round or flank beef, flatten cut
• 4 meters butcher's string
• 1 can red pimientos
• 1 big can liver spread
• 300 grms. mirepoix
• 100 grms. quickmelt cheese, long strips
• 80 grms. pickles, long strips
• 80 grms. cooked ham, long strips
• 20 grms basil, brunoise
• 5 grms. parsley
• 2 tbspn. olive oil
• 1 tspn. Salt
• 1 tspn. White pepper
• ¼ cup cooking oil
• 2 pcs. bay leaves
• 3 pcs. lumpia wrapper
• 2 pcs. ripe mango, brunoise
• 2 pcs. hotdog, cut into two
• 1 liter cooking oil (for deep-frying)
• 1 liter chicken stock
• 1 liter tomato sauce
• Tomato paste

1. Season beef with salt and pepper. Wrap it around combo of ham, pimientos, pickles and hotdog, then tighten with butcher's string.

2. Pan sear until brown. Set aside.

3. Sauté the mirepoix into roasting pan. Add tomato paste, tomato sauce and chicken stock. Also add bay leaves, salt, pepper and liver spread.

4. Place in oven for 2 hours or until tender. Remove from oven, then take off the butcher's string. Cut into portion size.

5. Arrange on the plate and spoon over the top the remaining sauces.

6. Garnish with lumpia wrapper basket, fill with mango salsa, and sprinkle with chopped parsley.