Beef Morcon

Ingredients

• 3 pound boneless beef shoulder roast, sliced into 4 thin sheets*
• salt and pepper, to taste
• 2 tablespoon garlic powder
• 1 medium-sized carrot, quartered lengthwise
• 1 stalk celery, cut into the same length as the carrot
• 1 whole dill pickle, quartered lengthwise
• 1 hickory-smoked sausage link, quartered lengthwise
• 4 slices hickory-smoked bacon
• 3/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 6 cloves garlic, minced
• 1 medium-sized red onion, chopped
• 1/2 cup diced tomato
• 2 cup beef stock
• 2 dried bay leaves
• 3/4 cup pineapple juice
• 1/4 cup soy sauce
• 1/2 cup tomato sauce
• dried parsley flakes, for garnish

Directions

1. Season the beef with salt, pepper, and the garlic powder.
2. Wrap ¼ of the carrot, celery, pickled cucumber, and sausage with 1 slice of bacon. Place on the end of a slice of beef. Roll the beef, keeping the filling in the center. Tie with kitchen twine to ensure that the roll won't open up while cooking. Repeat to make 4 rolls.
3. Heat the oil in a large skillet over medium heat. Dredge each beef roll in flour and fry the rolls until they are evenly light brown, about 20-25 minutes. Remove from pan and set aside. Reserve 2 tablespoons of the oil.
4. Heat the reserved oil in a large saucepan over medium heat. Sauté the garlic, onion, and tomatoes for 1 minute. Add the stock, bay leaves, pineapple juice, soy sauce, and tomato sauce. Mix well and bring to a boil.
5. Season with salt and pepper, to taste. Reduce heat to medium-low. Add the beef rolls and simmer until tender, about 2 hours. Remove the beef rolls from the saucepan and let cool slightly.
6. Meanwhile, strain the sauce and then simmer until thick, about 20 minutes. Remove the kitchen twine from the beef rolls. Cut into slices, approximately ½-inch thick and arrange on a serving plate. Pour the sauce over the roll slices and serve.