Sunday, 22 July 2018

Filipino Morcon

Morcon is a popular holiday dish and it's basically a beef roll stuffed with boiled egg and vegetables like pickles, carrots and much more.

Filipino Morcon Recipe


  • 1 kg beef bottom round
  • juice from 1 - ½ lemon
  • ¼  cup soy sauce
  • 1 tsp pepper, ground
  • ½ tsp salt
  • 1 tsp coriander seeds, crushed
  • 2 medium carrot, peeled and sliced lengthwise into strips
  • 8 pieces sweet pickles, sliced lengthwise into strips
  • 4 ounces cheddar cheese, sliced lengthwise into strips (optional)
  • 4 hard boiled eggs, peeled and cut lengthwise into quarters
  • 6-8 chestnut mushroom
  • 1 tbsp cup oil
  • 3/4 cup canned tomato
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 nutmeg, ground
  • 5 cloves
  • 10 black peppercorns
  • 2 tbsp oil for frying

For the Sauce:

  • 2 tbsp lemon juice
  • 1 tbsp corn starch
  • 2-3 tbsp water


  1. Ask butcher to cut beef round morcon-style (wide beef slices). Place each beef slice between two plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner. Repeat with remaining beef slices. Trim sides of meat to shape it to a rectangle.
  2. In a bowl, combine beef, lemon juice, soy sauce and black pepper, salt and coriander seeds.
  3. Marinate for about 1-2 hours.
  4. Drain beef from marinade, squeeze any excess liquid and reserve marinade. Lay beef on a flat work surface and arrange strips of carrots, pickles, celery, mushrooms, cheese and halves of eggs lengthwise.
  5. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up.
  6. In a wide, heavy-bottomed skillet over high heat, heat oil. Gently add beef roll, canned tomato, dried basil, nutmeg, bay leaf, cinnamon stick, cloves, black peppercorns and oil.  Cover with lid and cook on high flame for 7-10 minutes. After 10 minutes check and turn beef rolls allowing the other side to cook evenly. Cover and let cook for another 10 minutes.
  7. After that meat should be tender now. Now remove beef rolls from the skillet onto a plate
  8. and transfer all the gravy (tomato sauce) left in a small bowl and set aside.
  9. In the same skillet add about 2 tbsp of oil and place back in cooked beef rolls and fry all sides on high flame for 7 - 10 minutes or until golden brown!
  10. Once done remove beef rolls from the pan and let cool.
  11. Meanwhile prepare the gravy. In a small bowl combine cornstarch and water to make a slurry.
  12. Add 2 tbsp of lemon juice in the tomato gravy. 
  13. Place tomato gravy, slurry in the skillet and stir well. Cook for a few minutes and add some water 
  14. if too thick, taste and add more seasoning if needed.
  15. Remove the strings from beef rolls and slice into serving pieces.
  16. Place in a serving dish and add the sauce


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