Beef Morcon

Beef Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.

Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

Optional: Garnish with olives before serving.

Beef Caldereta

Beef Caldereta Ingredients:

* beef-caldereta.jpg 2 cups and 2 tbsp unsweetened pineapple juice

* 1 kg. beef ribs

* 2 pieces small onions, sliced

* 2 8g. MAGGI Magic Sarap

* 2 tbsp. cooking oil

* 2 tbsp. minced garlic

* ¼ cup chopped onions

* 1 tbsp. pickle relish

* 1 250ml. tomato sauce

* 1 85g. can liver spread

* ¼ cup grated cheddar cheese

* salt and pepper to taste

* 2 pieces medium potatoes, cubed and fried

* 1 piece medium carrots, cubed and fried

Beef Caldereta Cooking Instructions:

1. Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.

2. Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.

3. Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.

4. Add fried potatoes and carrots and cook for another 5 minutes.

Nilagang Baka

Nilagang Baka Ingredients:

3/4 kilo of beef short ribs, cut into serving pieces

1 whole garlic

1 whole onion, peeled

4-5 pcs. of peppercorns

2 bunches of pechay (Chinese cabbage)

3 medium-sized potatoes, quartered

salt to taste

Nilagang Baka Cooking Procedures:

1. Place the beef pieces in a casserole and cover with water.

2. Pierce the garlic in several places using a sharp pointed knife. Add the garlic, onion and peppercorns to the beef. Season with salt.

3. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 2 hours or until the beef is tender.

4. Transfer the beef to a plate, cool slightly and pull out the bones. Strain the broth.

5. Pour the strained broth into a clean casserole and bring to a boil. Add the potatoes, cover and simmer for 5 minutes.

6. Adjust seasonings. Add the boned beef and simmer for another 5 minutes or until the potatoes are done. Turn up the heat to medium-high.

7. Place the pechay leaves on top of the beef and potatoes and boil gently until the pechay leaves begin to wilt. Push down the leaves into the broth, if necessary.

8. Turn off the heat, cover the casserole and finish cooking the pechay leaves for another 5 minutes. Serve hot.