WATCH: How to Make Beef Morcon
Serve this for the holidays!
Morcon is a Filipino-style beef roll perfect for big family feasts. Stuffed with hard-boiled eggs, sweet pickles, hotdog or chorizo slices, this beef dish is usually served at parties. Here's how to make it for your Christmas spread:
Prep time 45 minutes
Cooking time 60 minutes
2 kilos beef, (use bottom round), cut morcon-style (wide beef slices)
juice from 1 lemon
1/2 cup soy sauce
3 pieces sweet pickles
1 medium carrot, peeled and sliced lengthwise
4 large hard-boiled eggs
1/2 cup all-purpose flour
1/4 cup oil
2 cloves garlic, chopped
1 medium white onion, roughly chopped
1 cup tomato sauce
2 cups beef broth
1/2 cup liver spread
salt, to taste
ground black pepper, to taste
Arrange each beef slice between two parchment paper or cling wrap and with a meat mallet or rolling pin, pound to about ½-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
Lay beef on a flat work surface and pour over lemon juice and soy sauce.
Arrange strips of carrots, hotdogs, pickles, and eggs lengthwise over the meat. Gently gather end of beef upwards and roll neatly into a log, enclosing the filling. With kitchen twine, tie beef roulade snugly at both ends and center to fully secure. Lightly dredge with flour.
Heat oil in a wide, heavy-bottomed pan. Gently add beef roll and lightly brown on all sides. Remove from pan and drain on paper towels.
Discard oil from skillet except about 1 tablespoon. Add onions and garlic and cook until browned. Add reserved marinade and bring to a boil, scraping sides to deglaze pan. Add tomato sauce, beef broth, and liver spread. Season with salt and pepper to taste. Bring to a boil. Lower heat, cover and cook for about 45 minutes to 1 hour or until beef is tender.
Remove beef rolls from pan and allow to stand for about 3 to 5 minutes. Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm. Pour sauce over morcon slices and serve hot.