📝 About This Recipe
Morcon is the crown jewel of Filipino holiday feasts, a sophisticated beef roulade braised to tender perfection in a rich, savory tomato-based sauce. Unlike the everyday mechado, Morcon is defined by its decadent filling of chorizo, eggs, pickles, and cheese, creating a stunning mosaic when sliced. This heirloom recipe delivers a melt-in-your-mouth texture and a complex profile of salty, tangy, and umami flavors that embody the heart of Filipino celebrations.
🥗 Ingredients
The Beef and Marinade
- 2 lbs Beef Top Round or Flank Steak (sliced 1/2-inch thick and butterflied into a large flat sheet)
- 1/4 cup Soy Sauce
- 3 tablespoons Calamansi Juice (or lemon juice)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Filling
- 2 links Chorizo de Bilbao (cut into long strips)
- 3 pieces Hard-boiled Eggs (quartered lengthwise)
- 4 ounces Cheddar Cheese (cut into long thick strips)
- 4 pieces Sweet Pickles (whole gherkins, halved lengthwise)
- 1 medium Carrot (peeled and cut into long batons)
- 4 strips Pork Fat or Bacon (optional, for added moisture)
The Braising Liquid
- 1 cup Tomato Sauce (plain)
- 2 cups Beef Broth (low sodium)
- 1 large Onion (finely chopped)
- 5 cloves Garlic (minced)
- 2 pieces Bay Leaves (dried)
- 3 tablespoons Cooking Oil (for searing)
- 1/4 cup Liver Spread (potted meat, for thickening the sauce)
👨🍳 Instructions
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1
Lay the beef flat on a cutting board and pound it with a meat mallet to an even 1/4-inch thickness. Marinate in soy sauce, calamansi juice, and pepper for at least 30 minutes.
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2
Spread the marinated beef flat. Arrange the strips of chorizo, hard-boiled eggs, cheese, pickles, carrots, and pork fat horizontally across the center of the beef.
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3
Carefully and tightly roll the beef into a log, ensuring the fillings are tucked in securely. Use butcher's twine to tie the roll at 1-inch intervals to hold its shape.
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4
Dredge the beef roll lightly in flour (optional) and shake off the excess.
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5
In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Sear the beef roll on all sides until deeply browned. Remove and set aside.
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6
In the same pot, sauté the onions and garlic until the onions are translucent and fragrant.
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7
Pour in the tomato sauce, beef broth, and any remaining marinade. Add the bay leaves.
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8
Place the beef roll back into the pot. Bring to a boil, then immediately lower the heat to a gentle simmer.
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9
Cover and cook for 1.5 to 2 hours, or until the beef is fork-tender. Turn the meat every 30 minutes for even cooking.
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10
Once tender, remove the beef roll from the pot and let it rest on a cutting board for at least 15 minutes.
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11
While the meat rests, whisk the liver spread into the simmering sauce. Let it reduce until thick and glossy.
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12
Carefully remove the twine from the beef. Slice the Morcon into 1/2-inch thick rounds to reveal the colorful filling.
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13
Arrange the slices on a platter and pour the rich sauce generously over the top.
💡 Chef's Tips
For the best results, pound the beef as evenly as possible to ensure it rolls tightly without gaps. Do not skip the searing step; the Maillard reaction provides the deep base flavor for the sauce. Use butcher's twine rather than sewing thread to ensure the roll doesn't burst during the long braise. If the sauce is too thin, simmer it uncovered while the meat rests to concentrate the flavors. Letting the meat rest before slicing is crucial; otherwise, the cheese and juices will run out, and the roll may crumble.
🍽️ Serving Suggestions
Serve with a steaming mound of Garlic Sinangag (fried rice) to soak up the savory sauce. Pair with a side of Atchara (pickled green papaya) to provide a crunchy, acidic contrast to the rich meat. Accompany with steamed bok choy or green beans for a fresh, vibrant element. A cold glass of calamansi juice or a light-bodied red wine like Pinot Noir complements the dish beautifully. For a truly festive spread, serve alongside other Filipino classics like Pancit Bihon or Lumpia.