Filipino Morcon: Stuffed and Rolled Beef

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Like the embutido, morcon is an adaptation of a Spanish dish. The Spanish morcon is a large sausage dubbed "chorizo's little known, but bigger, brother". The Filipino morcon consists of thinly sliced beef stuffed with slices of chorizo, pickles, hard-boiled eggs, cheese and carrot. The beef roll is braised, cooled, sliced and served with chunky tomato sauce. It is quite similar to the Argentine and Uruguayan matambre and the Hungarian husos tekercs.

Just like the embutido, morcon is a popular dish served at parties and special occasions especially during Christmas and New Year.

See Also

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Stuffed Pork Loin

Prune-Stuffed Pork Tenderloin

  • 300 grams beef sirloin
  • 2 tablespoons soy sauce
  • 2 tablespoons kalamansi (or lemon) juice
  • freshly ground black pepper
  • 1 chorizo (Bilbao is recommended)
  • 1 whole pickle
  • 1 small carrot, peeled
  • 1 hard-boiled egg, shelled
  • 3 sticks (1/2"x1/2"x3") of queso de bola (Edam cheese)
  • 5 tablespoons olive oil
  • 1 tablespoon butter
  • 2 bay leaves
  • 6 whole peppercorns
  • 2 cloves of garlic, pounded
  • 2 cups beef broth
  • 1/2 cup chopped onion
  • 1 cup chopped tomatoes
  • 1 teaspoon minced garlic
  • a sprig of dried oregano
  • 2 tablespoons tomato paste
  • salt, to taste
  • sugar, to taste

  • Prep Time: 30 minutes
  • Cook Time: 26 minutes

  • Total Time: 56 minutes
  • Yield: 1 morcon

  1. Cut the beef across the grain into wide slices less than a quarter of an inch thick. Pound with a kitchen mallet, if needed, to make the thickness uniform all over. Place in a shallow bowl and season with soy sauce, kalamansi juice and pepper.
  2. Prepare the stuffing. Cut the pickle, carrot and egg vertically into quarters.
  3. Lay the beef slices on the flat surface in a slightly overlapping fashion to form a rough rectangle. Arrange the strips of pickle, carrot, chorizo, egg and cheese in the middle covering almost the entire length of the long side of the rectangle.

  1. Take the short ends of the rectangle and fold in. Take one long end of the rectangle and roll to completely seal the stuffing. Tie up with rolled beef with kitchen twine.
  2. Heat the olive oil and butter in a pan just large enough to accommodate the length of the rolled beef. Brown the beef roll on all sides. Add one bay leaf, the whole peppercorns and garlic cloves. Pour in one cup of broth. Braise the beef roll for about 20 minutes, rolling it occasionally. Cook just until the beef is done. Cool the cooked beef roll in the pan loosely covered.
  3. While the beef cooks, make the tomato sauce. Heat the remaining four tablespoonfuls of olive oil and saute the chopped onion, tomatoes and minced garlic. Pour in the remaining cup of broth. Rub the oregano between your palms and let the crumbled bits fall into the pan. Stir in the tomato paste. Add salt, pepper and a bit of sugar to cut the acidity of the tomatoes. Simmer for 15 to 20 minutes.
  4. When the beef roll has cooled, lift off the pan and transfer to a chopping board. Cut off and discard the twine. Cut the beef into discs about an inch thick. Arrange the slices on a platter. Pour the tomato sauce over and around the morcon and serve.

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