Classic Beef Morcon Recipe made Easy - Foxy Folksy (2024)

This Filipino Morcon recipe is one of the classics. Thin slices of beef is marinated in savory soy sauce, rolled and seared then cooked long and slow to fork-tender perfection.

What is Morcon?

Morcon is a special Filipino dish popularly served during holidays and special occasions.This dish is a Filipino-style roulade made from rolled lean beef stuffed with fillings which include but not limited to hard-boiled eggs, sausages, sweet pickles, cheese, and carrots.

While typical Morcon recipes use beef, other variations can be made using chicken and pork. Regardless of your choice of meat, you will need a lump of large meat cut thin. You can either slice the meat by yourself or ask your butcher to cut it for Morcon.

It is simmered traditionally with tomato sauce, but other recipes would rather cook it with sweetened pineapple juice.Morcon is sliced and served with its sauce.

How to cook Morcon?

Preparing and cooking a Morcon may be time-consuming, yet the process involved is very simple.
To make a Morcon, you only need to keep these two cooking techniques in mind:

Marinating.It is done to give additional savory flavor to the beef. Usually, the beef is soaked in soy sauce, pepper, and lemon for about an hour.

Braising . Thebeef is seared initially in high heat, to brown the surface and enhance the beef flavor. afterwards, it is simmered in the same marinating sauce with tomato chunks or sauce in low heat until it becomes fork-tender. This is done to achieve the desired flavor and meat tenderness, for normally cheaper cuts of beef.

What Cut of Beef to Use?

As already mentioned, Morcon recipe traditionally uses beef. The cut normally used are the lean, somewhat tough but also flavorful. These are the less expensive cuts that benefit from the braising method of cooking.
Here are recommended beef cuts that you can consider:

• Beef Brisket: Point or Flat
• Beef Round: top or bottomround roast, eye of round, rump roast
• Chuck: Shoulder Roast or Steak, Chuck Eye Roast

These type of beef cuts are best for slow-cooking and braising, and guarantees you a lump of flavorful and tender meat.To make a Morcon, cut the meat with a thickness of half-inch per slices. Cut parallel to the grain while slicing thinly so that you can cut against it after it is rolled.

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