Morcon Hubad

Ingredients for Morcon Hubad

• 750 g beef rump, thinly sliced
• Olive oil, for cooking
• 1 large onion, chopped
• 1 whole garlic, minced
• ¼ cup soy sauce
• ¼ cup calamansi juice
• 1 cup tomato sauce or purée
• 2 cups water
• 3 bay leaves
• 4 tablespoons tomato paste
• 2 medium carrots, sliced
• 1 large red capsicum, sliced
• 1 230 g can Vienna sausages, sliced
• 100 g queso de bola, grated
• 50 g pickles, sliced
• 15 hard-boiled quail eggs
• Salt, to taste
• Freshly ground black pepper, to taste

How to cook Morcon Hubad

1. 1.Heat olive oil over medium heat and brown beef on both sides; transfer it to a plate.
2. 2.Add more oil if needed, then sauté onion and garlic until the onion is soft and fragrant.
3. 3.Return beef to the pan. Add soy sauce, calamansi juice, tomato sauce, water, and bay leaves; bring to a boil.
4. 4.Cover and simmer on low for about 30 minutes, until beef is tender.
5. 5.Stir in tomato paste, carrots, capsicum, Vienna sausages, queso de bola, and pickles; simmer 10–15 minutes until carrots soften and sauce thickens.
6. 6.Fold in quail eggs, season with salt and pepper, and serve hot with rice.