Morcon made into stew for rainy days
MANILA, Philippines — Rich, hearty, and bursting with flavor, this Morcon Stew is a unique twist on the traditional Filipino holiday favorite.
Whipped up by Home Foodie and San Miguel Foods Culinary Center, this stew is made with tender beef sirloin, savory Purefoods Chorizo Bilbao Style, German franks, beef liver, and classic ingredients such as olives, pickles, and Magnolia Queso de Bola or Quickmelt Cheese.
it is slow-cooked to perfection with layers of umami coming from soy sauce, tomato sauce, and pickle juice. Each bite delivers a satisfying balance of savory, tangy, and cheesy goodness. Ideal for special gatherings or simple family meals made festive, this dish is also a perfect indulgence for the rainy days.
Morcon Stew
Ingredients:
1 kg. beef sirloin, cut into bite-sized cubes
200 grams beef liver, sliced thinly into 1/4-inch strips
1 tbsp. calamansi juice
2 tbsps. soy sauce
Pepper to taste
3 pcs. Purefoods Chorizo Bilbao Style, slice 1 pc. diagonally into 1/4-inch thickness
1 tbsp. crushed and chopped garlic
1 cup chopped onion
3 pcs. Purefoods Deli German Franks, slice 1 pc. diagonally into 1/4-inch thickness
1 cup tomato sauce
1/4 cup pickle relish
2 tbsps. soy sauce
1/2 cup pickle juice
2 pcs. whole pickles
12 pcs. whole pitted olives
20 quail eggs, medium-boiled then peeled
Cooking oil
Iodized fine salt to taste
1/2 cup grated Magnolia Queso de Bola or Magnolia Quickmelt Cheese
Procedure:
1. Marinate beef and liver with calamansi juice, soy sauce, and pepper. Set aside for 30 minutes. Drain, then pan-fry beef liver separately from beef pieces. Set aside.
2. Using the same pan, pan-fry the sliced chorizo then set aside.
3. Still using the same pan, sauté chorizos, garlic, and onion. Add sliced franks, tomato sauce, pickle relish, and soy sauce. Simmer once, then add the pan-fried beef and liver. Cover and simmer for about two hours or until beef is almost tender.
4. Add pickle juice, whole pickles, 2 pcs. whole chorizo de Bilbao, 2 pcs. whole franks, and olives. Add hot water if necessary. Cover and simmer for another 30 minutes.
5. Remove whole pickles, whole chorizos, and whole franks, then slice diagonally into think pieces.
6. Once the beef is tender, add quail eggs, sliced pickles, chorizos, and franks. Adjust seasoning to taste.
7. Add grated cheese and simmer until cheese melts.
RELATED: An heirloom Morcon recipe
