Morcon is a Filipino-style beef roll. Stuffed with hard-boiled eggs, sweet pickles, hotdog or chorizo slices, this beef dish is usually served during parties.
If this party recipe intimidates you, don’t let it! While this dish involves a lot of prep, it’s a simple recipe with a lot of ingredients but the results are well worth the effort.
How do you make beef morcon?
What’s so great is that you can ask your butcher to prepare your beef for you even before you leave the supermarket! Just pick out the meat you want – or ask which is best for morcon! – and come back for it nicely cut to the right thickness and ready to roll and stuff.
You can also get creative with the stuffing: add bacon, chorizo, sausage, or cheese to this Pinoy-style beef roulade. The thick, rich, and tangy tomato sauce adds a layer of flavor to this party-worthy dish. We’re sure you’ll appreciate the serving of beef morcon served to you at the next family gathering.
Beef Morcon Recipe
Ingredients
Beef Morcon Ingredients
- 2 kilos Beef (use bottom round), cut morcon-style (wide beef slices)
- lemon juice
- 1/2 Cup Soy Sauce
- Pepper to taste
- 1 medium carrot peeled and sliced lengthwise into strips
- 2 Hotdog sliced lengthwise into strips
- 4 pieces sweet pickles sliced lengthwise
- 4 Egg (hardboiled), peeled and cut lengthwise into halves
- 1/2 Cup Flour
- 1/4 Cup Oil
- 1 onion peeled and chopped
- 2 cloves Garlic peeled and minced
- Preserved Marinade
- 1 Cup Tomato sauce
- 2 cups beef broth
- 1 bay leaf
- Pepper to taste
- 1/2 Cup liver spread
Instructions
- Arrange each beef slice between two parchment paper or cling wrap and with a meat mallet, 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.
- In a bowl, combine beef, lemon juice, soy sauce and pepper to taste. Marinate for about 30 minutes.
- Drain beef from marinade, squeezing any excess liquid and reserving marinade. Lay beef on a flat work surface 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 roulades 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 and beef broth. Add bay leaf. Season with salt and pepper to taste. Bring to a boil. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 45 minutes to 1 hour of 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. Add liver spread into sauce and stir until dissolved. Continue to cook for about 5 minutes or until sauce is thickened. Pour sauce over morcon slices and serve hot.
