Morcon

Ingredients:
1 kg beef round or rump, sliced tapa style
3 regular size hotdogs, cut lengthwise into 2
100 g cheddar cheese, cut into long strips (8 pcs)
1 small carrot, cut into long strips
3 whole pickles, each cut into 4 strips
2 eggs, hard boiled and cut into 4 lengthwise
2 tbsp flour
2 cans (368 g each) tomato sauce


Directions:
1. Pound beef to flatten. Marinate in 2 tbsp calamansi juice, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/4 tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.
2. Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickles and egg until all are used. Roll and tie with string (crocheting thread). Dredge rolled meat in flour then brown all sides in oil.
3. Add 1 cup water and tomato sauce. Season with 1/3 tsp iodized salt (or 1 tsp rock salt). Cover and simmer over low heat for 1 1/2 hours or until tender. Remove meat from sauce and cool for 10 minutes. Remove string then slice and return to sauce. Simmer for 5 minutes. Arrange on a platter.

Makes 10 servings.
Excellent source of Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics