Morcon
Beef Morcon is a Filipino-style roulade cooked to perfect tenderness in rich tomato sauce. It makes a tasty dish for everyday family dinners and festive addition to holidays or special occasions.
- Prep time
- 30 min
- Cook time
- 1 hr 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds beef bottom round
- juice from 1 lemon
- 1/2 cup soy sauce
- pepper to taste
- 12 slices bacon
- 1 medium carrot, peeled and sliced lengthwise into strips
- 2 hot dogs, sliced lengthwise into strips
- 4 pieces Gherkins sweet pickles
- 4 ounces cheddar cheese, sliced lengthwise into strips
- 4 hard-boiled eggs, peeled and cut lengthwise into halves
- 1/2 cup flour
- 1/4 cup oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- reserved marinade, from marinating beef
- 1 cup tomato sauce
- 2 cups beef broth or water
- 1 bay leaf
- salt and pepper to taste
- 1/2 cup liver spread
Instructions
- 1
Ask the butcher to cut the morcon-style (wide beef slices). Arrange each beef slice between two heavy-duty plastic film and with a meat mallet, pound to about 1/2-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
- 2
In a bowl, combine beef, lemon juice, soy sauce, and pepper to taste. Marinate for about 30 minutes.
- 3
In a pan over medium heat, fry bacon until cooked but still limp (not crisp). Remove from pan and drain on paper towels.
- 4
Drain beef from marinade, squeezing any excess liquid and reserving marinade.
- 5
Lay beef on a flat work surface and arrange bacon in a single layer on top of beef.
- 6
Arrange strips of carrots, hotdogs, pickles, and cheese, and halves of eggs lengthwise over bacon.
- 7
Gently gather the end of beef upwards and roll neatly into a log, enclosing filling. With kitchen twine, tie beef roulades snugly at both ends and center to fully secure. Lightly dredge with flour.
- 8
In a wide, heavy-bottomed skillet over high heat, heat oil. Gently add beef roll and lightly brown on all sides. Remove from pan and drain on paper towels.
- 9
Discard oil from skillet except for about 1 tablespoon. Add onions and garlic and cook until softened.
- 10
Add reserved marinade and bring to a boil, scraping sides to deglaze the pan.
- 11
Add tomato sauce, beef broth, and bay leaf. Season with salt and pepper to taste. Bring to a boil.
- 12
Gently add beef rolls in a single layer. Lower heat, cover, and cook for about 45 minutes to 1 hour or until beef is tender.
- 13
Remove beef rolls from pan and allow to stand for about 3 to 5 minutes. Slice into 1-inch thick rounds and arrange slices on a serving platter. Keep warm.
- 14
Add liver spread to the sauce and stir until dissolved. Continue to cook for about 5 minutes or until sauce is thickened.
- 15
Pour sauce over morcon slices and serve hot.