MORCON STEW

Ingredients:

1	kg	beef sirloin, cut into bite-sized cubes
200	g	beef liver, sliced thinly into ¼ ” strips
1	tbsp	calamansi juice
2	tbsp	soy sauce
3	pc	PUREFOODS CHORIZO BILBAO STYLE, slice 1 pc diagonally 1/4" thick
1	tbsp	crushed and chopped garlic
1	cup	chopped onions
3	pc	PUREFOODS DELI GERMAN FRANKS, slice 1 pc diagonally 1/4" thick
1	cup	tomato sauce
1/4	cup	pickle relish
2	tbsp	soy sauce
1/2	cup	pickle juice
2	pieces	whole pickles
12	pc	whole olives, pitted
20	pc	quail eggs, medium-boiled then peeled
1/2	cup	grated MAGNOLIA QUESO DE BOLA or MAGNOLIA QUICKMELT CHEESE
		cooking oil
		iodized fine salt and pepper to taste

Procedure:

Marinate beef and liver pieces with the calamansi juice, soy sauce, and pepper. Set aside for 30 minutes. Drain, then pan-fry beef liver separately from beef pieces. Set aside.
Using the same pan, pan fry the two whole chorizo, then set aside. Still using the same pan, sauté sliced chorizo, garlic, and onions. Add the chopped franks, tomato sauce, pickle relish, and soy sauce. Simmer once, then add the beef and liver. Cover and simmer for about two hours or until beef is almost tender.
Add pickle juice, whole pickles, pan-fried whole chorizo de bilbao, whole franks, and olives. Add hot water if necessary. Cover and simmer for another 30 minutes.
Remove whole pickles, whole chorizo, and whole franks, then slice diagonally into thin pieces.
Once the beef is tender, add quail eggs, sliced pickles, chorizo, and franks. Adjust seasoning to taste.
Add grated cheese and simmer until the cheese melts.

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