1 kg beef (thinly sliced)
128 g flour
500 g tomato sauce
750 g beef stock
2 pcs bay leaves
2 tsp salt
2 tsp pepper
4 tbsp vegetable oil
5 cloves garlic (minced)
1 whole white onion (minced)
1 butcher’s twine (or cooking string)
beef marinade:
180 ml calamansi juice
120 ml soy sauce
1 tsp pepper
morcon filling:
1 whole carrot
5 pcs pickles (sliced lengthwise)
5 whole eggs (hardboiled)
3 pcs hotdog (chopped into halves, lengthwise)
Slice the Morcon into 1-inch thick slices and garnish it with tomato sauce from the pan. Serve hot with a bowl of rice.