Morcon is a beef roll made from marinated sliced beef and flattened then stuffed with sliced Chorizo de Bilbao, carrots, bell pepper, sweet pickle, hard boiled egg and sausage. It is then rolled like a jelly roll with all the stuffing inside. The stuffing vary depending on the discretion of the cook who is knowledgeable in making morcon.

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Morcon: A Dish that Feels Like Home

I still remember the first time I watched my Tita Lorna roll up a beautiful morcon for our Noche Buena table. I was about ten, standing on a chair so I could see the counter. The kitchen smelled like soy sauce, calamansi, and frying chorizo — all those comforting scents that mean something special is about to happen. For me, morcon wasn’t just a dish; it was a sign that a celebration was near.

A Family Tradition That Brings Everyone Together

In our family, morcon is one of those recipes that turns an ordinary weekend into a mini fiesta. My cousin Arman likes to joke that every household in Pampanga probably has its own secret version. He’s not wrong — some use chicken, others pork, and a few even switch out the chorizo for ham. But for us, the classic beef roll filled with sausage, pickles, and eggs never fails.

I learned to make it the traditional way from my uncle Boyet, who used to cook in a small carinderia back in the day. He always said that patience is the real secret ingredient. “Huwag magmadali,” he’d remind me, “the flavors need time to fall in love with each other.” And that’s what makes morcon so special — it’s a slow, thoughtful dish that rewards every minute you put into it.

The Art of Rolling and Stuffing Morcon

One of the most fascinating parts of making morcon is flattening the beef. Uncle Boyet used to say it’s not about brute force; it’s about even pressure. When you pound the beef gently, you tenderize the fibers without tearing the meat. This helps the roll hold together nicely once stuffed and cooked.

Laying the beef flat, we’d arrange slices of chorizo de Bilbao, carrots, bell pepper, pickles, and hard-boiled egg in neat lines. It was like painting on a meaty canvas. Once rolled up, we tied it with kitchen string — not too tight, just enough to keep it in shape. As a kid, I loved that part; it felt like wrapping a present you couldn’t wait to open.

Marinating for Flavor and Tenderness

The marinade is where the magic begins. A mix of soy sauce, calamansi, and pepper doesn’t just season the meat — it tenderizes it. The acid in calamansi breaks down some of the muscle fibers, making the beef soft and juicy after cooking. My mother swore that marinating overnight made all the difference, and she was right. When the morcon finally simmered the next day, the flavors had seeped deep into the meat.

Why Browning the Meat Matters for Morcon

Before simmering, we always brown the beef roll in a little oil. It’s a step that many beginners skip, but trust me, it’s worth the effort. Browning creates a layer of flavor through what’s called the Maillard reaction — that delicious crust that forms when meat meets high heat. It locks in the juices and gives the sauce later on a richer, more complex taste.

Once browned, we add the leftover marinade and just enough water to cover the roll. Then we let it simmer slowly for about two hours, sometimes longer. This gentle heat allows the beef to turn fork-tender while soaking up every bit of flavor from the sauce.

A Sauce That Brings It All Together

After the roll is tender, we make the sauce — sautéing garlic, onion, and tomato until soft and fragrant. A bit of tomato sauce, a bay leaf, and the broth from the simmered beef go in next. Uncle Boyet always added a spoonful of bread crumbs to thicken it instead of flour. He said it made the sauce cling better to the meat slices.

When everything comes together, the kitchen smells heavenly — tangy, savory, a little sweet. Once the morcon cools slightly, we remove the string, slice it into rounds, and pour that beautiful sauce over. It’s a dish that looks as impressive as it tastes.

A Taste of History on the Table

Morcon actually traces its roots back to the Spanish colonial era, when Filipino cooks adapted European roulades using local ingredients. Over time, every region gave it a twist — some adding cheese, others using tocino or longganisa for a distinctly Pinoy flair. That’s the beauty of Filipino food: it evolves, but the soul of it stays the same — made to share, to celebrate, and to remember.

Final Thoughts

Every time I make morcon, I think of the people who taught me how — my Tita Lorna with her quick hands, my uncle Boyet with his patient advice, my mother who always marinated the beef a little longer “just to be sure.” These memories make the dish more than food; they make it a story we tell again and again at the table.

So if you’re new to cooking, don’t be afraid to try it. It might take time, but once you slice into that tender, flavorful roll and see the colorful filling inside, you’ll understand why morcon will always have a place in every Filipino celebration.

Print Recipe

How to Cook Morcon

Morcon is a beef roll made from marinated sliced beef and flattened then stuffed with sliced Chorizo de Bilbao, carrots, bell pepper, sweet pickle, hard boiled egg and sausage.

Prep Time2 10

Cook Time2 20

Total Time4 30

Course: Beef Recipe

Cuisine: Filipino

Keyword: beef morcon

Servings: 8 servings

Calories: 684kcal

Author: Manny

Ingredients

1 kilo top round or sirloin beef sliced and flattened
1 pc chorizo de Bilbao sliced into strips
1 pc large carrot sliced lengthwise into strips
1 pc red bell pepper sliced into strips
1 pc whole sweet pickle cut into strips
1 pc hardboiled egg quartered
1 pc pork sausage or frankfurter cut into strips

For marinade:

1/4 cup kalamansi juice
4 cloves garlic crushed
1 teaspoon freshly ground pepper

For sauce:

3 cloves garlic crushed
2 medium onions chopped
6 medium tomatoes chopped
1/2 cup tomato sauce
1 bay leaf
2 cups beef broth
Breadcrumbs
Salt and pepper to taste

Instructions

How to cook morcon:

Pound beef gently to flatten with a mallet or flat side of a cleaver.
Put in a bowl or plastic bag with the marinade. Let stand for 2 hours or overnight.
Remove beef from the marinade and lay out in a flat surface.
Arrange the ingredients on top and roll up jelly roll fashion. Tie securely with string.
In a large pan heat cooking oil and brown meat on all sides.
Remove excess oil, add the marinade and enough water to cover the morcon.
Simmer over low fire till tender for about 2 hours. When tender remove from broth and cool.
Discard string before slicing. In another pan, sauté garlic, onions and tomatoes.
Add tomato sauce, bay leaf and broth. Simmer for 20 minutes.
Thicken with bread crumbs, season with salt and pepper.
Pour sauce over morcon. 8 portions.

Notes

Cooking Tips:

Choose the Right Cut of Beef

For a tender and juicy morcon, use thinly sliced top round or sirloin. These cuts hold their shape well after rolling and become fork-tender when simmered slowly. Avoid very lean cuts because they can turn tough even after hours of cooking.

Don’t Rush the Marination

Letting the beef soak in the soy-calamansi mixture overnight makes a world of difference. The acid in calamansi softens the meat while the soy sauce infuses it with deep savory flavor. Skipping or shortening this step often results in bland and chewy morcon.

Brown Before You Simmer

Searing the beef roll in hot oil before simmering locks in the juices and adds that beautiful, caramelized crust. This browning step builds flavor and gives the sauce a richer, more complex taste. It’s a small extra effort that makes your morcon taste restaurant-worthy.