Here are the ingredients:
For the Beef
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 cup calamansi juice (about 25 pcs. of calamansi)
1/2 cup soy sauce
1/4 tsp. black pepper
1 tsp. meat tenderizer
For the fillings:
1/8 kilo ground beef liver
4 pcs. vienna sausage, sliced
1 pc. chorizo de bilbao, sliced
200 grams bacon bits
2 hard boiled eggs, sliced
100 grams cheddar cheese in strips
2 meters thread or string (for tying)
For the stock:
1 liter
2 onions, chopped
3 bay leaf (laurel)
100 grams grated cheddar cheese
2 teaspoon salt
1/2 teaspoon of ground black pepper
Here's how I cooked it:
Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a flat dish and pour in marinade. Set aside for one hour but much preferably overnight.
Remove the marinated beef and lay on a flat, clean board or tray. On one end of each beef arrange the following: liver, strips of sausages, egg, bacon bits and cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact. Roll the sheets of beef completely until it reaches the other end. Use tying stings to secure the rolled morcon
Spread flour on a large dry container. Roll the morcon over the flour.
Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
Transfer the morcon to a big casserole. Place the beef rolls and put some water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper, salt and 1 L. water.
Simmer the morcon over low heat until tender. After that, remove the morcon from the sauce and let it cool down for awhile.
When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
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