Beef Morcon with Squash Blossom Croquette and Vegetable Salad



1 k. beef sirloin, butterfly cut
4 tbsps. Calamansi juice
¼ cup soy sauce
salt & pepper
4 pcs. Longganisa, cut into strips
1 pc. Carrot, cut into strips
4 pcs. Whole pickles, cut into strips
2 tbsps. All purpose flour
1 cup cooking oil
1 tbsp. Garlic, minced
½ cup onion, chopped
3 slices bacon, diced
1 pc. Carrot, chopped
2 pcs. Hardcooked egg
1 cup tomato sauce
3 cups beef stock
1 cup brown sugar
2 pcs. Hardcooked egg, quartered
butcher’s string
cling wrap
aluminum foil

For the squash blossom croquette (Starch):

2 pcs. Potato, boiled
2 pcs. Sweet potato, boiled
50 gms. Butter
kesong put strips
10 pcs. Squash blossoms
2 pcs. Egg. Beaten
50 gms. Breadcrumbs
1 cup cooking oil
all purpose flour for dredging

For the vegetable salad with vinaigrette (Side Dish):

1 tsp. Garlic
2 tbsps. Onion, chopped
5 tbsps. Vinegar
salt & pepper to taste
5 tbsps. Brown sugar
1 pc. Yellow bell pepper, shredded
1 pc. Red bell pepper, shredded
2 pcs. Red beets, shredded
1 pc. Turnip
1 pc. Cucumber, shredded
iceberg lettuce


Step 1

Marinate beef sirloin in calamansi juice, soy sauce, salt and pepper. Insert the longganisa, carrots and pickles. Tie with butcher's string and roll in aluminum foil. Steam for 5 minutes. Drain. Dredge beef in flour. Sear until golden brown. Set aside. Saute onion, bacon, garlic and chopped carrots. Add tomato sauce and brown sugar, stir then pour beef stock. Put the beef roll and simmer until tender. Slice into portions (oblique cut), 1-1/2” per slice. Plate, serve with brown sauce, squash blossom croquette and salad with vinaigrette dressing. Garnish with slices of hardcooked eggs. To prepare the squash blossom croquette: Sieve the boiled potato and sweet potato on a strainer. Let cool. Mash the potatoes with butter until smooth. Form into cylinders about 2”-long and insert kesong puti at the center. Place the mixture into the squash blossoms and seal. Dredge in all purpose flour, dip in beaten egg and finish with breadcrumbs. Deep fry in hot oil until golden brown.

Step 2

To prepare the vegetable salad: Combine the onion, garlic, vinegar and mix well. Season with salt and pepper. Add sugar, mix. Set aside. Combine red beets, bell pepper, cucumber and turnip together. Pour the dressing. Arrange in iceberg lettuce cups.

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