Chef Boy Logro demonstrates his butcher’s twine skills by tying a delicious Beef Morcon the French way while teaching TJ Trinidad!
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00:00Okay, without further ado, our next dish is Beef Roulade.
00:06In Tagalog, it's called Morkon.
00:09Let's start, Mr. Teji.
00:11Why do you call it Morkon?
00:13Morkon is roll.
00:16Roll.
00:17Roulado.
00:18The round one with fillings.
00:20Okay.
00:21Okay.
00:22So we have here what we call beef.
00:25I already cut it long.
00:30What part of the beef is that?
00:32Actually, this is what we call top round.
00:35We also call it Kasim.
00:39Where is that?
00:40In the part of the breast.
00:42Okay.
00:43Here.
00:44Then, let's add a bit of salt.
00:47Salt.
00:54Black pepper.
00:59There.
01:01And let's add fillings.
01:03Why Morkon?
01:04Because in the Philippines, we like to add fillings to everything.
01:08Okay.
01:09So, let's add hotdog.
01:14They call it in France, Capsicum.
01:16Peppers.
01:17Pickled cucumber.
01:20And then, of course, ham.
01:24Let's roll it.
01:30It's like sushi.
01:39There.
01:40To take care of Morkon, we will tie it, of course.
01:44Butcher strings.
01:46Or twine.
01:47Or twine.
01:48Yes.
01:49If you go to the kitchen, we call it butcher string.
01:56There is a technique to tie this.
01:58It's not just a simple knot.
02:01There is.
02:02This is what we call international or French style or European.
02:05This is how you tie it.
02:11Okay.
02:12So, you pull it first.
02:13You pull it first.
02:14Then, you tighten it.
02:19Then, you leave it about 2 inches long or 3 inches long.
02:21Okay.
02:22Then, at the end, you put your finger like this.
02:27Then, you don't raise it.
02:29You just pull it.
02:31You have to pull it.
02:32You have to pull it.
02:36So, you pull it here.
02:37Then, you tighten it.
02:40Then, you put it back.
02:41You put it back at the beginning.
02:42Okay.
02:43Then, you tie it again here.
02:45That's why there is a 1-inch thick rope.
02:49So that when you put the twine in the middle, the butcher strings won't stick together.
02:59So, it's already tight.
03:00Okay.
03:01Now, you twist it.
03:05Don't raise it.
03:07Why don't I raise it?
03:09Because if you raise it, the filling will come out and it will be deformed.
03:12This is how you tie it.
03:15Okay.
03:17So, there is a technique.
03:19This is where you determine if you know how to tie meat.
03:23Because there are many ways to tie this.
03:26Sometimes, when they tie it, they just pull it.
03:29No.
03:30This has an arc.
03:33Arrow your finger.
03:34One.
03:36Two.
03:38There.
03:39Three.
03:41When you arrow your finger, it should be just there.
03:45Okay.
03:46Let's do it.
03:48Then, I will do it again.
03:49One.
03:50Two.
03:51Three.
03:53Four.
03:54Five.
03:55Six.
03:56Seven.
03:57Again.
03:58Salt.
03:59Alright.
04:00Yeah.
04:01Again.
04:02Yes.
04:03There you are.
04:04So, it's already tied.
04:05As you can see, it's nicely tied, right?
04:06Okay.
04:07Cut it.
04:08Cut it.
04:09Cut it.
04:10Cut it.
04:11Cut it.
04:12Cut it.
04:13Cut it.
04:14Cut it.
04:15Cut it.
04:16Cut it.
04:17Cut it.
04:18Cut it.
04:19Cut it.
04:20Cut it.
04:21Cut it.
04:22Cut it.
04:23Cut it.
04:24Butterfly, yes.
04:25We'll put it here in our container.
04:27Okay.
04:28In our roasting pan.
04:32But we will put some vegetables.
04:34Onions.
04:35Carrots.
04:37Celery.
04:39Chicken stock.
04:40We'll put our tomato paste.
04:43Lever and spread.
04:45Lastly, the tomato sauce.
04:47We will cover it with aluminum foil.
04:49There.
04:50Henley, open the clothes.
04:52Open the clothes.
04:54Yes.
04:56That's right.
04:58Be careful, it's hot.
05:01Okay.
05:02Okay, we'll leave this for one hour and a half in the oven.
05:06Are you all excited?
05:08We're excited!
05:13Okay, before we take our murkun in the oven, we'll make a garnish.
05:17We'll add what we call mango salsa.
05:22This is our lumpia.
05:25It's very simple, we'll use a lumpia wrapper.
05:28Let's cut it in the middle.
05:33And one more.
05:38There.
05:39Just two.
05:41And we have a spoon here.
05:45Let's put this.
05:46In the hot oil.
05:49And then you'll get the cut.
05:51Yes.
05:52You'll just drop it like that.
05:53It's very simple.
05:55But it will come.
05:58I was wondering how you got the cut earlier.
06:01Just like that.
06:03What a nice!
06:10And then use your hands.
06:11You're an expert.
06:13It should be like that.
06:14Okay.
06:15Sometimes, when we, Filipinos, invent something,
06:21we talk to foreigners because Filipinos are fond of inventing.
06:31Okay.
06:32The two are ready.
06:35This is what we call mango salsa.
06:41I cut the mango into small cubes.
06:49There.
06:50And then, this is the basil.
06:55Wow, fresh basil leaves.
06:56Fresh basil leaves.
06:57It smells good.
07:00Let's put it.
07:05Yes!
07:08You diced it.
07:09Diced, yes.
07:11You need to put it at the last minute because if you put it in advance, it will turn black.
07:15But there's a different style of cutting to hide the julienne, right?
07:18There's a concept.
07:19You roll it.
07:20You roll it in a circle.
07:21So that the outside is longer.
07:22Yes.
07:23But this time, it's brunoise or brunoise or chopped.
07:28Brunoise.
07:29Brunoise.
07:31In German, brunoise.
07:34In French, brunoise.
07:37In English, it's brunoise.
07:41In Tagalog.
07:42In Tagalog, it's tinadkad.
07:44Tinadkad.
07:46There.
07:47Let's put some olive oil.
07:49This is the mango salsa.
07:50Red bell pepper.
07:51Yes, that's right.
07:53Let's put some olive oil.
07:59And then, Mr. KJ.
08:01You're going to mix it now.
08:03Yes, add some salt.
08:08Yes!
08:12You don't need to be loud to be noticed.
08:17Okay.
08:18So, here it is.
08:20It smells good.
08:21Yes.
08:22This is called mango salsa.
08:27Set it aside.
08:28Now, we're going to take our inoven.
08:32We can turn it off.
08:33It's too hot.
08:35Yep.
08:37After one hour and a half,
08:40this is our morpo.
08:50Alright.
08:52Let's see.
08:53Let's see.
08:55It smells good.
08:57Yeah!
08:59That's it.
09:01Okay.
09:03Of course, we're going to get
09:05our morpo.
09:10Wow.
09:14Let's put it here.
09:16And let's remove the string.
09:27Yeah.
09:28Let's try the sauce.
09:29It's good.
09:30The flavors of the sauce are mixed well.
09:31Yes.
09:32We're going to strain the sauce.
09:34Let's strain the sauce.
09:36It's gone?
09:37It's gone.
09:40Okay.
09:41Let's strain it in a pot.
09:44Of course,
09:46the sauce.
09:51There you are.
09:53Let's put it here.
09:55Okay.
09:56So, let's plate it.
09:58Look at this.
10:01Wow.
10:04Okay.
10:05So, here it is.
10:07To make it look better,
10:09let's put it here.
10:10Two.
10:11What a perfect.
10:12There you go.
10:14There you go.
10:17Okay.
10:18Then, lastly, of course,
10:19let's put the basil.
10:21To make it look better.
10:22To make it smell good.
10:24Okay.
10:28Julienne.
10:29Mm-hmm.
10:33Yeah.
10:35Okay.
10:36So, thank you.
10:39So, bing, bing, bing, bing, bing, bing, bing, bing.
10:41Here it is.
10:42Our Beef Roulade.
10:44Are you all hungry?
10:45Yes.
10:46Yes, we are.
10:49Let's eat.
10:51Let's eat.
10:59Let's eat.
11:20Sir T.J., how is our morcon?
11:23It's so delicious.
11:24Wow.
11:25The cooking of the meat is just right.
11:27And then,
11:29I think the extra reduction of the sauce is added.
11:32Yes.
11:33The sauce is more thick and more flavorful.
11:36Yes.
11:37That's what's important.
11:40Wow.
11:42Thank you, Sir T.J.