Vegetable stuffed beef rolls
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Filed under Healthy veggies; Mighty meaty; My recipes; beef, Kitchen experiments
I haven’t cooked this dish in years. The last time I did, I had not yet met the man who would be my husband.
This dish was inspired by the traditional morcon. The procedure is similar, except that the filling are vegetable sticks–carrots and celery–and spicy sausages. Tender cuts of beef like sirloin or top round are used for morcon. The rolled beef is browned in oil and sliced. Morcon is an excellent dish if served at the right temperature. Otherwise, the beef dries up. Moreover, morcon cannot stand reheating.
When I first cooked my beef rolls, it was for dinner party with cousins, aunts and uncles. I was still in law school and that was probably the first time that the “public” became aware that I could cook. Which I found strange since most people knew that my mother couldn’t tell soup from sauce, so whom did they think was doing the cooking?
While I was stuffing the beef at midmorning yesterday, my older daughter started complaining that there wouldn’t be enough–something she never says if the food did not look interesting to her. I told her there would be–beef rolls always look less than the actual amount until they are sliced and served. Well, there was enough. And, there were no leftovers unless you count the tablespoon or so of sauce.
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Some related discussions...-
[...] are only two good rolled meat recipes that I have posted so far. One is the vegetable stuffed beef rolls and the other is the ‘pork’ morcon that I created as an alternative to the traditional [...]
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[...] Here’s a way of cooking something as visually and gastronomically exciting as morcon but with just a fraction of the cost and a third of the cooking time. Morcon is rolled beef flanks stuffed with vegetables, slices of cheese and strips of chorizo de bilbao. It is a popular dish served in parties because of the attractive appearance. A cross section of the morcon shows the different colors of the fillings. Personally, however, I find morcon too dry especially after it has cooled. I prefer serving it with a little sauce (please see my earlier recipe of a modified morcon called vegetable stuffed beef rolls). [...]
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Thanks for this recipe – I am using this dish and it’s technique for my exam, and it should get me a “B” grade at least! Thanks!