Beef Morcon is often considered to be an expensive and uncommon recipe. It is seldom served at birthdays, parties, and other occasions due to cost and preparation considerations. The proper cut of meat, as well as the toppings, are often difficult to find in local markets. It also requires a considerable deal of patience to prepare. As many people say, however, “nothing venture nothing gained.” Believe me, the result will be well worth your effort. The dish is flavorful, and it has a distinctive taste unlike any other you will find around the globe. What makes this recipe different from other is cheese is added to the sauce and not directly inserted as a filling. The result is hearty creamy sauce which is perfect to pour over the morcon. Without a word of a lie, Filipino Morcon is exceptional. So, invite your guests for dinner this weekend and make some up.
- 1 kg beef sliced thinly into three large size pieces (about quarter inch thick, 12 inches long and 10 inches wide)
- 1/2 cup soy sauce for marinating
- 3 tablespoons lemon juice for marinating
- 1small carrot, cut into medium sized strips
- 1 whole pickle, sliced into strips
- 3 hard-boiled eggs, sliced into strips
- 2 wieners, sliced into strips
- 1/2 cup cheese, grated
- 1 medium can (230 g) tomato sauce
- 2 bay leaves
- 1 1/2 cup beef stock
- 1/2 cup all purpose flour
- cooking oil
- salt and pepper
- cooking string
- Servings: 4
- Time: 1 hour 20 minutes
- Level: Moderate
- Cuisine: Filipino
(4.5 / 5)
- Flatten beef gently to 1/4 inch thick using meat tenderizer and make a rectangle shape.
- Place meat in a container and marinate in soy sauce and lemon juice for at least 1 hour (more is preferred) .
- Arrange fillings (pickles, hard boiled eggs, carrot, wieners) in the center of beef horizontally.
- Roll the beef around the filling and tie with the cooking string. Repeat the procedure for the remaining beef slices.
- Add cooking oil in a preheated pan. Place beef roll in and sear until all sides are brown. Set aside.
- Put in onion and garlic in the same pan. Saute until soft and fragrant.
- Pour tomato sauce and beef stock. Season with salt, bay leaves and pepper. Stir and bring to a boil.
- After a boil, place the beef roll back in. Cover and simmer over low heat approximately 45 minutes to 1 hour. Turning the beef roll every half an hour.
- When tender, remove beef roll from the pan and allow to cool. Reserve the sauce.
- Sprinkle grated cheese into the sauce and stir until melted and thickens. Turn off heat.
- Remove the string from the beef and slice into half or 3/4 inch strips.
- Serve with remaining sauce. Enjoy!
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