Beef Morcon 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. But if you wish to cook it everyday then you can have it as much as you like but be careful with the calories. Although the preparation of this dish may be time consuming, but the whole process is so easy.
Beef Morcon Recipe
- 2 pounds beef Flank or skirt steak works best
- 2 pcs. hotdogs or sausage, sliced into strips
- 12 slices bacon
- 1 pc. medium carrot, peeled and cut into strips
- 4 pcs. hard boiled eggs, peeled and cut lengthwise into halves
- 4 ounces cheddar cheese, sliced lengthwise into strips
- 4 pcs. gherkins sweet pickles, sliced lengthwise into strips
- ½ cup flour
- 1 pc. kalamansi (lemon)
- ½ cup soy sauce or more depending to your taste
- ¼ – ½ cup cooking oil
- ¼ tsp. pepper or pepper to taste
For the Sauce:
- ½ cup liver spread
- 1-2 cups reserved marinade (from the marinated beef)
- 1 pc. onion, peeled and chopped
- 1 cup tomato sauce
- 2 cups water or beef broth (optional)
- 2 cloves garlic, peeled, minced
- 1 pc. bay leaf
- ¼ tsp. salt or salt to taste
- ¼ tsp. pepper or pepper to taste
- Cut the beef round morcon-style “wide beef slices” Using kitchen tools. Arrange each beef slice between two heavy duty plastic 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.
- Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes. Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels. Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade. Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.
- Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon. Gently gather end of beef upwards and roll neatly into a log, enclosing filling.
- Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.
- Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels. Discard oil from skillet but leave at least 1 tbsp.
- Add garlic and onions and cook until limp.
- Add the reserved marinade mixture and bring to a boil.
- Add tomato sauce and beef broth.
- Add bay leaf, salt and pepper to taste. Bring to a boil.
- Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.
- Remove beef rolls from pan and set aside 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 6-10 minutes or until sauce is thickened.
- Pour sauce over morcon slices and serve hot.
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