Ingredients

  • Serves 6 people
  • 1 kg beef (thinly sliced)

  • 128 g flour

  • 500 g tomato sauce

  • 750 g beef stock

  • 2 pcs bay leaves

  • 2 tsp salt

  • 2 tsp pepper

  • 4 tbsp vegetable oil

  • 5 cloves garlic (minced)

  • 1 whole white onion (minced)

  • 1 butcher’s twine (or cooking string)

     

  • beef marinade:

    180 ml calamansi juice

  • 120 ml soy sauce

  • 1 tsp pepper

     

  • morcon filling:

    1 whole carrot

  • 5 pcs pickles (sliced lengthwise)

  • 5 whole eggs (hardboiled)

  • 3 pcs hotdog (chopped into halves, lengthwise)

Beef Morcon
Recipe Courtesy of
Anton Amoncio

Beef Morcon

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The Beef Morcon is a definite showstopper. When this famous Filipino dish is served on the table you know that there is a celebration about to happen. While it may seem a bit tedious to make, it is surely worth it. Tomato and beef always make a mouthwatering combination and this dish takes this classic mix to the next level with its colourful presentation. There’s no better way to brighten up your Christmas dinner party than with this hearty Beef Morcon.
  • Easy
  • 30 min
  • 60 min
  • 15 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 30 min
  • 60 min
  • 15 min

Instructions

  1. Pound and marinate beef

    • Spread beef slices flat on a surface, and wrap it with cling wrap.
    • Next, pound the beef with a mallet until it is thin and rectangular in shape.
    • In a bowl, combine calamansi juice, soy sauce and pepper to make the beef marinade. Toss the beef in and marinate it for an hour.
    • After an hour, take the beef out of the marinade and drain the excess liquid out.
    • Set aside.
    Pound and marinate beef


  2. Assemble and wrap the Morcon

    • Assemble the morcon by laying the beef slices onto a flat surface, and then place pickles, eggs, carrots, and hotdogs.
    • Roll the beef to wrap around the filling to to form a spiral roll
    • Secure the beef with a butcher’s twine (or cooking string) and lightly coat the morcon with 128g flour.
    Assemble and wrap the Morcon


  3. Cook the Morcon

    • Heat 4tbsp vegetable oil on a wide pan on medium heat and place the beef morcon in - remember to sear all sides.
    • Set the Morcon aside once all sides have formed a brown crust.
    • In the same pan, sauté the onions and garlic until they are translucent and aromatic.
    • Next, pour the tomato sauce and beef stock in (scrape the bottom of the pan to get all the flavors out).
    • Once it has bring to a boil, toss the bay leaves in and lower it down to a simmer.
    • Add the beef Morcon to the pan again, cover and allow it to simmer for 45 mins or until the beef is tender.
    • After the Morcon is tender, remove it from the pan and season it with salt and pepper.
    Cook the Morcon


Plate and Serve!

Slice the Morcon into 1-inch thick slices and garnish it with tomato sauce from the pan. Serve hot with a bowl of rice.

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • 1 kg beef (thinly sliced)

    • 128 g flour

    • 500 g tomato sauce

    • 750 g beef stock

    • 2 pcs bay leaves

    • 2 tsp salt

    • 2 tsp pepper

    • 4 tbsp vegetable oil

    • 5 cloves garlic (minced)

    • 1 whole white onion (minced)

    • 1 butcher’s twine (or cooking string)

       

    • beef marinade:

      180 ml calamansi juice

    • 120 ml soy sauce

    • 1 tsp pepper

       

    • morcon filling:

      1 whole carrot

    • 5 pcs pickles (sliced lengthwise)

    • 5 whole eggs (hardboiled)

    • 3 pcs hotdog (chopped into halves, lengthwise)

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