Beef Morcon Recipe is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Christmas and New Year’s eve.
At first glance, morcon and another meat-roll up recipe, Embutido, look like they are the same; however, their differences lie in the the meat-roll up. In that, while Embutido uses mixed ground pork, morcon uses beef flank as the meat-roll up that will house the other ingredients. In this Beef Morcon Recipe, we discover a dish that can be added to your repertoire of dishes to be cooked during the holiday season.
This Beef Morcon Recipe is made up of beef flank steak, carrots, flour, hotdogs, pickled cucumber, cheese and hardboiled eggs.
Beef Morcon Recipe Preparation Tips
- Mixing lemon juice and soy sauce, marinate the beef for an hour. While the meat is marinating, slice the cucumber, carrot, cheese and eggs into strip.
- Then once you are ready to cook it, reserve the marinade for later and put the flank on the table or the chicken counter and arrange the other ingredients on one side.
- Roll up the meat and tie it with a cooking string.
- On a separate pan, add oil and heat it. Put the morcon on flour and fry it on the pan unti brown. Then, bring it off the pan and put it in the pot containing the marinade.
- Let it simmer for two hours until the meat is soft.
- After the two hours, you have a choice of serving it already together with rice and ketchup as dip or frying it first.
Being a dish served during the holiday season, morcon is very much familiar to the Filipino tastebuds and with proper preparation and generous ingredients, this morcon recipe is going to be always a part of Filipino tradition.
- 2 kilos beef bottom round, cut morcon-style (wide beef slices)
- juice from 1 lemon
- 1/2 cup soy sauce
- pepper, to taste
- 1 medium carrot, peeled and sliced lengthwise into strips
- 2 hotdogs, sliced lengthwise into strips
- 4 pieces sweet pickles, sliced lengthwise
- 4 hardboiled eggs, 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
- reserved marinade (from marinating beef)
- 1 cup tomato sauce
- 2 cups beef broth or water
- 1 bay leaf
- salt and pepper, to taste
- 1/2 cup liver spread
- 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.
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