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.
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
Filipino Beef Morcon
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
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 matigas na itlog, halved lengthwise
- ½ cup all-purpose flour arina
- 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 sarsa ng kamatis
- 2 cups beef broth sabaw ng baka
- 1 bay leaf dahon ng laurel
- Salt asin and pepper to taste
- ½ cup liver spread leberwurst
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 (Ikutin ng mahigpit tulad ng 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 (Palamiguhin 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 ininitin, 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
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with Filipino-style sweet spaghetti
- Include in Noche Buena or Media Noche feast
- Offer alongside pancit for birthday celebrations
- Serve with side of pickled papaya (atchara)
Troubleshooting Common Issues
- Meat breaking while rolling
- Solution: Don’t pound too thin, keep moisture level right
- Filling falling out
- Solution: Don’t overfill, roll tightly but gently
- Tough meat
- Solution: Don’t skip marinating, ensure proper braising time
- Sauce too thin
- Solution: Simmer longer, add more liver spread
Ingredient Alternatives
- Beef → Turkey breast (pounded thin)
- Liver spread → Liver pâté or mashed liver
- Bacon → Ham or turkey bacon
- Cheddar → Queso de bola or any melting cheese
- Lemon → Calamansi or vinegar
- Hot dogs → Vienna sausages or chorizo
Storage & Reheating
- Refrigeration: 3-4 days in airtight container
- Freezing: Up to 3 months (wrap well)
- Reheating:
- Microwave: 2-3 minutes with sauce
- Stovetop: Low heat with extra broth
- Oven: 350°F (176°C) for 15-20 minutes
Variations
- Spicy Morcon
- Add chili flakes to marinade
- Include spicy chorizo in filling
- Cheesy Morcon
- Double the cheese
- Mix varieties (cheddar, queso de bola, mozzarella)
- Seafood Morcon
- Use fish fillet instead of beef
- Add shrimp to filling
Frequently Asked Questions
- Can I make morcon ahead?
- Yes, up to 24 hours. Store rolled but uncooked.
- Why is my morcon tough?
- Likely overcooked or marinated too long.
- Can I freeze uncooked morcon?
- Yes, wrap well and freeze up to 1 month.
- How do I prevent the roll from unraveling?
- Use enough twine, tie securely but not too tight.
- Can I use other meats?
- Yes, chicken or pork work well with adjusted cooking times.
Filipino Beef MorconNutrition
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.
