Filipino Beef Morcon
Despite its name, the Filipino beef morcon is not a thick chorizo but a roulade made of round-cut beef flank steak, marinated in a soy sauce mixture with spices, and stuffed with hard-boiled eggs, dill pickles, chorizo slices, ham, and sometimes cheese and/or bacon. The roulade is then braised, baked, roasted, or slow-cooked, then served in a thick tomato-based gravy.
Usually served during festive occasions, the beef morcon remains a household favorite for its unique and flavorful taste. This dish may involve a lot of prep, but it is definitely worth the work!
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Filipino Beef Morcon Recipe
Preparing the Filipino beef morcon is not as hard as you think. If you know how to fry and simmer, then serving this dish for your next holiday dinner parties won’t be a problem.
- 2 lbs beef bottom round
- 12 slices fried bacon
- 1 medium carrot, peeled and sliced into strips
- 4 pieces Gherkins sweet pickles, sliced into strips
- 1 cup cheddar cheese, sliced into strips
- 4 hard-boiled eggs, peeled and halved
- ½ cup flour
- ¼ cup oil
- juice from 1 lemon
- ½ cup soy sauce
- 2 cups beef stock
- reserved marinade (from marinating beef)
- 1 cup red wine
- 2 large red onions, cubed
- 6 cloves garlic, peeled and minced
- 1 red capsicum
- 1 can chopped tomatoes
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tbsp chopped basil
- freshly ground black pepper
- bay leaf
- olive oil
- kitchen twine
- paper towels
- Ask the butcher to cut the beef round, morcon style (wide beef slices). Arrange each beef slice between two heavy duty plastic wraps, then with a meat mallet, pound to about ½-inch thick (or thinner). Repeat with remaining beef slices. When slices are thin enough, trim sides of meat to shape it as close to a rectangle.
- Marinate beef in lemon juice and soy sauce for at least 3 hours.
- Drain beef from marinade, squeezing any excess liquid and reserving marinade.
- Lay beef on a flat work surface and arrange bacon in a single layer on top of beef.
- Arrange strips of carrots, pickles, cheese, and halves of eggs lengthwise over bacon.
- Gently gather end of beef upwards then roll neatly into a log, enclosing filling.
- With kitchen twine, tie beef roulades snugly at both ends and center to fully secure.
- Lightly dredge with flour then set aside.
- In a wide, heavy-bottomed skillet over high heat, heat oil. Once oil is ready, gently add beef roll and lightly brown on all sides. Remove from pan then drain on paper towels.
- In the same pan, sauté garlic, onions, and capsicum. Add in the reserved marinade and wine then bring to a boil, scraping sides to deglaze pan.
- In a separate pot, place the deglazed wine, beef stock, chopped tomatoes, bay leaves, and the browned beef roualde. Make sure that the beef is covered entirely with liquid; otherwise, add water. Then bring to a boil and simmer for 30 minutes.
- Add the tomato paste, black pepper, and salt (according to your taste). Simmer for an additional 30 minutes or until beef is tender.
- Remove the beef and the bay leaves then set aside.
- Using a blender, blend the remaining sauce to make a thick gravy. If it’s too runny, then thicken it further by simmering it again in medium heat uncovered. On the other hand, if you find the sauce too thick, simply add water. Season with salt and pepper, then turn off the heat.
- Remove beef rolls from pan and allow to stand for about 3 to 5 minutes. Slice them into 1-inch-thick rounds, then arrange the slices on a serving platter. Keep warm.
- Finally, pour tomato gravy on top. Garnish with olive oil and cherry tomatoes.