TJ Trinidad feasts on Chef Boy Logro’s meaty Beef Morcon! | Idol Sa Kusina - video Dailymotion

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Chef Boy Logro demonstrates his butcher’s twine skills by tying a delicious Beef Morcon the French way while teaching TJ Trinidad!

Transcript

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.

TJ Trinidad feasts on Chef Boy Logro’s meaty Beef Morcon! | Idol Sa Kusina

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