Beef Morcon

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

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.
9. Cooking Tips:
10. A spoon or two of flour can be added to water to thicken the sauce.
11. Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
12. Optional: Garnish with olives before serving.

beef, ground beef, sausages, pork fat, eggs, cheddar cheese, cheddar cheese, onions, bay leaves, ground black pepper, vinegar, salt, water, string

Taken from www.food.com/recipe/beef-morcon-327842 (may not work)