Chef-tested recipe
Make Filipino beef morcon with thin beef, sausage, egg, carrots, pickles, cheese, and tomato sauce.
Recipe at a glance
- Servings
- 6 to 8
- Prep Time
- 35 minutes
- Cook Time
- 1 hour 45 minutes
- Total Time
- 2 hours 20 minutes
- Cuisine
- Filipino
- Course
- Main Dish
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- Beef round or flank, thinly sliced — 1000 g
- Calamansi juice — 80 ml
- Soy saucepaid link — 100 ml
- Garlic, minced — 25 g
- Ground black pepper — 3 g
- Hotdogs or sausage, strips — 250 g
- Hard-boiled eggs, quarteredpaid link — 4 pcs
- Carrots, strips — 200 g
- Pickles, strips — 150 g
- Cheddar cheese, strips — 150 g
- Cooking oilpaid link — 50 ml
- Onion, chopped — 150 g
- Tomato sauce — 500 g
- Beef stock — 600 ml
- Bay leaves — 2 pcs
Preparation Overview
Marinate the beef for flavor, roll tightly with even fillings, secure with twine, then braise gently until tender.
Method
Marinate beef with calamansi, soy sauce, garlic, and pepper for at least 1 hour. Lay beef flat and arrange sausage, egg, carrot, pickle, and cheese strips inside. Roll tightly and secure with kitchen twine. Sear the roll in oil until browned on all sides. Sauté onion, add tomato sauce, beef stock, and bay leaves. Return the roll to the sauce and simmer gently until tender. Rest before slicing, then serve with sauce.
Beginner Technique Notes
Use gentle simmering. Hard boiling can toughen the beef and break the roll.
Tips and Variations
Chill the cooked morcon before slicing for cleaner cuts. Reheat slices in sauce.
Serving Ideas
- Serve sliced with tomato sauce spooned over the top.
Storage
Refrigerate up to 3 days or freeze sliced portions with sauce for up to 1 month.
Nutritional Value
Estimated 380 to 520 kcal per serving depending on filling and sauce.
Allergen Notes
Contains soy, milk, egg, and possibly gluten depending on sausage and soy sauce.
Frequently Asked Questions
Can I make morcon ahead?
Yes. It slices better after chilling and reheats well in sauce.
What beef cut is best?
Thin beef round or flank works well because it can be rolled.
Why did my morcon open?
It may not have been tied tightly enough or was boiled too strongly.
