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Morcon Pin It!
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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 hours 10 minutes
Cook Time2 hours 20 minutes
Total Time4 hours 30 minutes
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.