Ingredients:

• 1 kilo top round or sirloin beef, sliced and flattened
• 1 chorizo de Bilbao, sliced into strips
• 1 large carrot, sliced lengthwise into strips
• 1 red bell pepper, sliced into strips
• 1 whole sweet pickle, cut into strips
• 1 hardboiled egg, quartered
• 1 pork sausage or frankfurter, cut into strips

For marinade:

• 1/4 cup calamansi juice
• 4 cloves garlic, crushed
• 1 teaspoon freshly ground pepper

For sauce:

• 3 cloves garlic, crushed
• 2 medium onions, chopped
• 6 medium tomatoes, chopped
• 1/2 cup tomato sauce
• 1 bay leaf
• 2 cups beef broth
• Breadcrumbs
• salt
• Pepper

Cooking Instructions:

1.  Pound beef gently to flatten with a mallet or flat side of a cleaver. Put in a bowl or plastic bag with the marinade. Let stand for 2 hours or overnight.
2. Remove beef from the marinade and lay out in a flat surface. Arrange the ingredients on top and roll up jelly roll fashion. Tie securely with string.
3. In a large pan heat cooking oil and brown meat on all sides. Remove excess oil, add the marinade and enough water to cover the morcon.
4. Simmer over low fire till tender for about 2 hours. When tender remove from broth and cool. Discard string before slicing.
5. In another pan, sauté garlic, onions and tomatoes. Add tomato sauce, bay leaf and broth. Simmer for 20 minutes.
6. Thicken with breadfruits, season with salt and pepper. Pour sauce over morcon. 8 portions