Filipino Beef Morcon

I first learned to make Filipino Beef Morcon during our Home Economics class in high school, where our teacher, Mrs. Tapoc, insisted we master this special occasion dish before Christmas break. I remember being intimidated by the rolling technique, but the way my classmates' eyes lit up when they tasted my first attempt made all the effort worth it.

Now, 20 years later, this Filipino-style beef roll (loaded with eggs, cheese, pickles, and hotdogs) has become my signature potluck contribution. The secret lies in the melt-in-your-mouth tender beef and that impossibly rich tomato-liver gravy that always has everyone fighting over the last drop.

While beef morcon might look fancy, this step-by-step recipe breaks down all the techniques I've perfected over countless Noche Buenas and family celebrations. And I promise, if a nervous 15-year-old me could nail it in a school kitchen, you absolutely can, too.

What is Morcon?

Morcon is a festive Filipino beef roulade where thinly sliced beef is marinated, rolled around a colorful medley of hard-boiled eggs, cheese, carrots, pickles, and sausages, then slow-braised in a rich tomato-liver gravy until fork-tender. This Spanish-influenced dish transforms humble ingredients into an elegant centerpiece that graces Filipino celebration tables, particularly during Christmas and New Year festivities.

Why You'll Love This Recipe

• ✨ Restaurant-quality presentation that's actually achievable at home
• 🌟 Make-ahead friendly for stress-free entertaining
• 💝 Perfect for special occasions but simple enough for Sunday family dinners
• 🇵🇭 An authentic Filipino recipe with detailed instructions
• 💫 Versatile recipe that can be customized to your taste
• 🍽️ Impressive dish that feeds a crowd

Ingredients

Each ingredient in Filipino Beef Morcon serves a specific purpose to create the perfect flavor and visual balance. The beef provides a tender foundation while lemon juice and soy sauce in the marinade tenderize and add depth.

Inside, the eggs and cheese offer richness, carrots add sweetness and color, pickles provide tang, and hotdogs add a smoky-salty element. The tomato-liver gravy ties everything together with its velvety texture and complex flavor, creating a dish where each component enhances the others for a truly memorable meal.

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For the Beef Roll:

• 2 pounds beef bottom round or top round, sliced morcon-style
• Juice of 1 lemon
• ½ cup soy sauce
• Ground black pepper to taste
• 12 slices bacon
• 1 medium carrot, peeled and cut into strips
• 2 hotdogs, sliced lengthwise
• 4 pieces sweet gherkin pickles
• 4 ounces cheddar cheese, cut into strips
• 4 hard-boiled eggs, halved lengthwise
• ½ cup all-purpose flour
• ¼ cup cooking oil

For the Tomato Gravy:

• 1 large onion, finely chopped
• 4 cloves garlic, minced
• Reserved marinade
• 1 cup tomato sauce
• 2 cups beef broth
• 1 bay leaf
• Salt and pepper to taste
• ½ cup liver spread

Equipment

• Kitchen twine: Essential for securing the meat roll and maintaining its shape during cooking
• Meat mallet: Used for tenderizing and flattening the beef to an even thickness for easier rolling
• Heavy-bottom pan or Dutch oven: Provides even heat distribution for proper browning and braising
• Sharp knife: Necessary for clean slicing of both ingredients and the finished morcon
• Large cutting board: Provides adequate space for laying out and rolling the beef
• Kitchen scale: Ensures accurate measurement of ingredients, particularly the meat
• Measuring cups and spoons: For precise ingredient quantities
• Kitchen string scissors: Makes cutting twine clean and easy

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How To Make

1. Marinate the beef: Combine lemon juice, soy sauce, and black pepper in a bowl. Add beef slices and marinate for 30 minutes in the refrigerator. Reserve the marinade for later use.
2. Prepare the fillings: While the beef marinates, cook bacon until just soft but not crispy. Cut carrots into strips, slice hotdogs lengthwise, cut cheese into strips, and have the hard-boiled egg halves and pickles ready.
3. Assemble the roll: Lay the marinated beef flat on a clean surface. Layer in this order: bacon, carrot strips, hotdog slices, pickle strips, cheese strips, and egg halves. Roll the beef tightly like a jelly roll. Secure with kitchen twine every inch. Coat the entire roll with flour.
4. Brown the roll: Heat oil in a heavy-bottomed pan over medium-high heat (375°F). Brown the beef roll on all sides, about 2-3 minutes per side. Remove from pan and set aside.
5. Prepare the sauce: Reduce heat to medium (330°F). In the same pan, sauté onions until soft. Add garlic and cook for 30 seconds. Add the reserved marinade, tomato sauce, beef broth, and bay leaf. Stir in liver spread until smooth.
6. Braise the morcon: Return beef roll to the pan. Reduce heat to low (285°F). Cover and cook for 1 hour and 20 minutes, turning the roll every 20 minutes. Test tenderness with a fork - if not yet tender, cook for an additional 15 minutes.
7. Rest and serve: Let the morcon rest for 10 minutes before removing the strings. Slice into 1-inch rounds and serve hot with the sauce poured over.

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Tips from Lola's Kitchen

• Choose marbled beef: Select beef with some marbling for better flavor and tenderness.
• Don't skip flouring: The flour coating helps develop a nice crust and thickens the sauce.
• Resting is crucial: Always let the roll rest for 10 minutes before slicing to keep juices intact.
• Use proper slicing technique: Employ a sharp knife and gentle sawing motion when cutting for clean slices.
• Bacon preparation matters: Cook bacon until just limp - if too crispy, it will break during rolling.
• Mind the twine: Keep the twine loose enough to allow for meat expansion during cooking.
• Maintain low heat: Patience with the braising will reward you with tender meat.
• Layer strategically: Place ingredients evenly across the beef for balanced flavor in each slice.
• Taste the sauce: Adjust seasoning of the gravy before serving for perfect flavor.
• Slice right before serving: For the most impressive presentation, slice just before bringing to the table.

Substitutions

• Beef → Turkey breast: Pound turkey breast thin for a lighter version.
• Liver spread → Liver pâté or mashed liver: Both provide similar richness to the sauce.
• Bacon → Ham or turkey bacon: Either makes a good substitute for traditional bacon.
• Cheddar → Queso de bola or any melting cheese: Choose any firm, melting cheese you prefer.
• Lemon → Calamansi or vinegar: These acids work similarly in the marinade.
• Hot dogs → Vienna sausages or chorizo: Any firm sausage can work in the filling.
• Tomato sauce → Crushed tomatoes: For a more rustic sauce texture.
• Beef broth → Chicken broth or water with bouillon: These provide good flavor alternatives.
• Carrots → Bell peppers: For a different color and flavor profile.
• Pickles → Olives: Green olives offer a similar tangy contrast.

Troubleshooting

• Problem: Meat breaking while rolling
  • Solution: Don't pound the beef too thin; aim for ¼-inch thickness. Keep the beef moist with marinade but not dripping wet.
• Problem: Filling falling out
  • Solution: Don't overfill the roll and ensure ingredients are placed away from the edges. Roll tightly but gently and secure with enough twine.
• Problem: Tough meat after cooking
  • Solution: Don't skip marinating, ensure proper braising time at low temperature, and make sure you're using the right cut of beef.
• Problem: Sauce too thin
  • Solution: Simmer sauce longer after removing the beef or add 1-2 more tablespoons of liver spread. As a last resort, add 1 teaspoon cornstarch mixed with 1 tablespoon water.
• Problem: Sauce too thick
  • Solution: Add more beef broth, ¼ cup at a time, until desired consistency is reached.
• Problem: Twine leaving deep marks
  • Solution: Don't tie the twine too tightly; it should be secure but not cutting into the meat.

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for 3-4 days.
• Freezing: Wrap well in foil then place in freezer bags for up to 3 months.
• Reheating Methods:
  • Microwave: Place slices with sauce in a microwave-safe dish, cover, and heat for 2-3 minutes, turning halfway through.
  • Stovetop: Place slices and sauce in a covered pan over low heat with a splash of extra broth, heating gently until warmed through.
  • Oven: Place in an oven-safe dish, cover with foil, and heat at 350°F for 15-20 minutes or until internal temperature reaches 165°F.

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FAQ

Related

Looking for other recipes like this? Try these:

Filipino Beef Morcon

Morcon is a festive Filipino beef roulade where thinly sliced beef is marinated, rolled around a colorful medley of hard-boiled eggs, cheese, carrots, pickles, and sausages, then slow-braised in a rich tomato-liver gravy until fork-tender. This Spanish-influenced dish transforms humble ingredients into an elegant centerpiece that graces Filipino celebration tables, particularly during Christmas and New Year festivities.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 20 minutes mins

Marination Time 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Main Course

Cuisine Filipino

Servings 8

Calories 450 kcal

Difficulty Intermediate

Equipment

• Kitchen twine (pantali) For securing the meat roll
• Meat mallet (pamukpok) For tenderizing and flattening the beef
• Heavy-bottom pan or Dutch oven (makapal na kawali) For even cooking and braising
• Sharp knife [Matalas na kutsilyo] For clean slicing
• Cutting board (Sangkalan) Preferably large for rolling the meat
• Kitchen scale (timbangan) For accurate measurements
• Measuring cups and spoons (Panukat) For precise ingredients
• Kitchen string scissors (gunting) For cutting twine cleanly

Ingredients

 

1x2x3x

For the Beef Roll:

• 2 pounds 1 kg beef bottom round or top round (kalitiran), sliced morcon-style
• Juice of 1 lemon katas ng dayap
• ½ cup soy sauce toyo
• Ground black pepper paminta to taste
• 12 slices bacon tapa ng baboy
• 1 medium carrot karot, peeled and cut into strips
• 2 hotdogs sliced lengthwise
• 4 pieces sweet gherkin pickles atchara
• 4 ounces cheddar cheese cut into strips
• 4 hard-boiled eggs itlog na nilaga, halved lengthwise
• ½ cup all-purpose flour harina
• ¼ cup cooking oil mantika

For the Tomato Gravy:

• 1 large onion sibuyas, finely chopped
• 4 cloves garlic bawang, minced
• Reserved marinade
• 1 cup tomato sauce
• 2 cups beef broth sabaw ng baka
• 1 bay leaf dahon ng laurel
• Salt asin at paminta to taste
• ½ cup liver spread

Instructions

 

• Start by marinating the beef slices in a mixture of lemon juice, soy sauce, and black pepper for 30 minutes in the refrigerator (Ibabad ang karne sa pinaghalong katas ng dayap, toyo, at paminta ng 30 minuto sa refrigerator). Reserve the marinade for later use.
• While the beef marinates, cook bacon until just soft but not crispy (Lutuin ang bacon hanggang lumambot pero hindi malutong). Prepare the filling ingredients: cut carrots into strips, slice hotdogs lengthwise, cut cheese into strips, and have the hard-boiled egg halves and pickles ready.
• Lay the marinated beef flat on a clean surface. Layer in this order: bacon, carrot strips, hotdog slices, pickle strips, cheese strips, and egg halves (Ilatag ang mga sangkap sa ibabaw ng karne sa ganitong pagkakasunod-sunod). Roll the beef tightly like a jelly roll. Secure with kitchen twine every inch (Talian ng pantali bawat isang pulgada). Coat the entire roll with flour.
• Heat oil in a heavy-bottomed pan over medium-high heat (190°C/375°F). Brown the beef roll on all sides, about 2-3 minutes per side (Iprito ang morcon sa lahat ng gilid hanggang maging golden brown). Remove from pan and set aside.
• Reduce heat to medium (165°C/330°F). In the same pan, sauté onions until soft (Igisa ang sibuyas hanggang lumambot). Add garlic and cook for 30 seconds (Idagdag ang bawang at igisa). Add the reserved marinade, tomato sauce, beef broth, and bay leaf. Stir in liver spread until smooth.
• Return beef roll to the pan. Reduce heat to low (140°C/285°F). Cover and cook for 1 hour and 20 minutes (Pakuluan ng mahina ng 1 oras at 20 minuto), turning the roll every 20 minutes (Baliktarin ang morcon bawat 20 minuto). Test tenderness with a fork - if not yet tender, cook for an additional 15 minutes.
• Let the morcon rest for 10 minutes before removing the strings (Palamigin ng 10 minuto bago tanggalin ang tali). Slice into 1-inch rounds and serve hot with the sauce poured over (Hiwahin ng 1 pulgada at ihain na mainit kasama ang sarsa).
• When reheating, ensure internal temperature reaches 165°F/74°C (Kapag iinitin, siguraduhing umabot sa 165°F/74°C ang init sa loob ng karne).

Tips from Lola's Kitchen

• Choose beef with some marbling for better flavor
• Don't skip the flour coating - it helps thicken the sauce
• Let the roll rest for 10 minutes before slicing
• Use sharp knife and gentle sawing motion when cutting
• Cook bacon until just limp - if too crispy, it will break when rolling
• Keep the twine loose enough to allow for meat expansion

 

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 35gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 180mgSodium: 980mgPotassium: 293mgFiber: 2gSugar: 2gVitamin A: 418IUVitamin C: 3mgCalcium: 132mgIron: 2mg

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The Story Behind Filipino Morcon

Growing up in Filipino households, morcon has always been that special dish that appears like clockwork during Noche Buena, its presence as certain as midnight mass and twinkling parols. Yet, while many of us associate this beef roll with our grandmother's kitchens, its story stretches far beyond our shores.

The name "morcon" traces its roots to Spain's culinary heritage, specifically their "morcon" sausage. However, resourceful Filipino cooks during the Spanish colonial period transformed this concept into something uniquely their own. Unable to access or afford the specific Spanish sausage ingredients, they ingeniously created a rolled meat dish that mimicked the appearance of the Spanish original while incorporating local flavors and available ingredients.

What makes Filipino morcon distinct is its clever adaptation to local tastes and ingredients. While Spanish morcon is a type of sausage, our version became a carefully assembled roll of beef, showcasing our culture's love for lengthy food preparation as a form of celebration. The addition of hotdogs, pickles, and cheese - ingredients that became available during the American period - tells the story of how the dish continued to evolve through different colonial influences.

Today's morcon reflects the Filipino talent for culinary adaptation. The use of liver spread in the sauce, a post-war addition, adds a distinctive richness that's become a hallmark of the dish. The colorful filling ingredients - from carrots to eggs - create that signature spiral pattern when sliced, making it not just delicious but visually impressive, perfect for our social media age while maintaining its traditional appeal.

Despite its European origins, morcon has become thoroughly Filipino, representing our knack for transforming foreign influences into something uniquely our own. It's a testament to the Filipino cook's creativity, turning what was once a colonial interpretation into a beloved holiday centerpiece that's now inseparable from our celebration tables.

Whether served in humble homes or grand celebrations, morcon tells the story of Filipino ingenuity, family traditions, and our enduring love for bringing people together around thoughtfully prepared food. It's more than just a dish - it's a delicious piece of our cultural heritage that continues to evolve while staying true to its festive spirit.