Ingredients:
1.5 k top round or flank beef, flatten cut
80 grms. cooked ham, long strips
1 can red pimientos
80 grms. pickles, long strips
2 pcs. hotdog, cut into two
100 grms. quickmelt cheese, long strips
1 liter tomato sauce
Tomato paste
1 big can liver spread
300 grms. mirepoix
1 tspn. Salt
1 tspn. White pepper
2 pcs. bay leaves
4 meters butcher’s string
¼ cup cooking oil
1 liter chicken stock
3 pcs. lumpia wrapper
2 pcs. ripe mango, brunoise
20 grms basil, brunoise
1 liter cooking oil (for deep-frying)
2 tbspn. olive oil
5 grms. parsley
Procedures:
1. Season beef with salt and pepper. Wrap it around combo of ham, pimientos, pickles and hotdog, then tighten with butcher’s string.
2. Pan sear until brown. Set aside.
3. Sauté the mirepoix into roasting pan. Add tomato paste, tomato sauce and chicken stock. Also add bay leaves, salt, pepper and liver spread.
4. Place in oven for 2 hours or until tender. Remove from oven, then take off the butcher’s string. Cut into portion size.
5. Arrange on the plate and spoon over the top the remaining sauces.
6. Garnish with lumpia wrapper basket, fill with mango salsa, and sprinkle with chopped parsley.
1. Season beef with salt and pepper. Wrap it around combo of ham, pimientos, pickles and hotdog, then tighten with butcher’s string.
2. Pan sear until brown. Set aside.
3. Sauté the mirepoix into roasting pan. Add tomato paste, tomato sauce and chicken stock. Also add bay leaves, salt, pepper and liver spread.
4. Place in oven for 2 hours or until tender. Remove from oven, then take off the butcher’s string. Cut into portion size.
5. Arrange on the plate and spoon over the top the remaining sauces.
6. Garnish with lumpia wrapper basket, fill with mango salsa, and sprinkle with chopped parsley.
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