Beef Roulade (Beef Morcon)
1 Using a meat tenderizer, flatten or pound the beef slices.
Combine the beef and marinade ingredients and let it stay for at least an hour.
Separate the beef from the marinade and remove excess liquid. Reserve the marinade for later.
Lay beef on a flat surface and arrange strips of carrots, franks/hotdog, eggs and pickles lengthwise on top of the meat. Gently roll the meat to the other end, enclosing the filling and forming a cylindrical shape.
Use kitchen twines to secure both ends and the center of the rolled beef morcon.
Lightly dredge the rolled beef morcon with flour.
In a frying pan, heat about ¼ cup of cooking oil over high heat and fry the beef morcon on all sides for about a minute or until lightly browned. Remove from oil and set aside.
On a separate pan, saute the garlic and onion in oil until aromatic.
Pour in the diced tomatoes and cook for about a minute.
Add the reserved marinade and beef stock and bring to boil.
Once it is boiling, add the pan fried beef morcon in a single row. Cover and simmer for about an hour or until beef is fork tender. Add water if needed and turn the rolls from time to time while stirring the sauce.
Season with salt and pepper. Stir.
Turn off the heat and transfer the beef morcon into a plate letting it rest for about 3-5 minutes.
Remove the kitchen twines and slice the morcon into round serving pieces.
Transfer to a serving plate and pour the remaining sauce on top.
Serve hot with rice.