Morcon Recipe

Preheat oven to 350°F.

Place beef, lemon juice, and soy sauce in a bowl. Marinate, covered, in the refrigerator for 1 to 2 hours.

Place beef on a flat surface and arrange carrots, chorizo, pickles, eggs, and cheese on one long side. Roll beef, enclosing filling, and tie with kitchen twine.

Heat oil in an oven-safe casserole. Dredge beef roll in flour, patting off excess. Sear beef until browned on all sides. Set aside.

In the same casserole, sauté onions and garlic until fragrant. Add tomato paste; sauté until deep red in color. Add stock and beef. Bring to a boil. Once boiling, remove casserole from heat and transfer to the preheated oven. Roast until beef is tender, about 2 hours. Let cool, about 2 to 3 hours.

Remove beef from casserole; reserve sauce. Remove twine. Slice roll crosswise into ½-inch pieces.

Heat sauce. Add dissolved cornstarch; simmer until thick. Drizzle some sauce on morcon and serve the rest on the side.