Morcon recipe is a savory Filipino beef dish cut into thin sheets and rolled with fillings such as bacon, hotdog, hard boiled egg, sweet pickle or dill and carrot. Morcon usually served during holidays or special events but growing up my Mom made it all the time for her catering business.
I love Morcon but I don’t make it as much. I rely on family and friends to make it. Making morcon is not hard but I enjoy it if someone else is making it.
On this morcon recipe, I used flank and sirloin steak. You can also use beef top or bottom round or eye of round steak and it is delicious as well. Normally, chorizo de bilbao is the ingredient used when making morcon but it can be substituted with hotdog. I am using smoked kielbasa, a hearty sausage that complements this dish.
I was checking my mom’s recipes and she also has a "Junior Morcon" recipe which I have never made before. The meat used are ground pork and beef. One of these days I'll make it.
In fact, I find it easier to make beef morcon than embutido, another popular Filipino dish served during gatherings.
How to Cook Beef Morcon
You are probably salivating and anxious to make this morcon recipe. Watch my video “How to cook beef morcon”. Make it today! Magluto na tayo.
For a quicker tender morcon check out my other post Instant Pot Beef Morcon.
Recipe of Morcon Filipino Style
- 2 ½ pounds flank steak
- 5 tablespoons calamansi or lemon juice
- ½ cup soy sauce
- ¼ teaspoon ground black pepper
- 12 slices bacon
- 1 medium carrot peeled and cut lengthwise
- 2 chorizo de bilbao or hotdog
- 3 pieces Dill Spears or Sweet Pickles cut lengthwise
- Cheddar cheese sliced lengthwise
- 4 hard boiled eggs peeled and cut in half
- ½ cup flour
- ¼ cup oil
- Kitchen twine
- 1 small onion chopped
- 4 cloves garlic minced
- marinade used on beef
- 1 can 8 oz – 227g tomato sauce
- 2 ½ cups beef broth or water
- 2 bay leaf
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 small can 4 oz liver spread
- ¼ cup grated cheddar cheese
- When making beef morcon use this cut: flank steak, beef top or bottom round, eye of round or top sirloin. I’m not sure if you can use skirt steak.
- Slice beef to ⅓ or ½ inch thick measuring around 6 ½ x 8 inches forming a rectangle. This size or smaller is much easier to handle and tie with a kitchen twine. Make sure the beef rolls fit your skillet.
- Marinate beef in calamansi or lemon juice, ground black pepper and soy sauce for at least 2 hours in the fridge. Make sure beef is submerged in marinate.
- After 2 hours or longer, remove beef from marinate. Don’t discard the marinate. Set it aside.
- Lay beef flat on any surface and add slices of bacon on top of beef. Then add a slice of sausage, chorizo or hotdog, dill or pickle, egg and carrot. Roll beef into a log securing it with a kitchen twine.
- Lighly dredge beef roll in flour.
- Heat oil in a deep skillet.
- Fry beef rolls for about 5 minutes, turning it to cook evenly to a medium brown. Remove from skillet and set aside.
- On the same skillet, add more oil if needed.
- Saute onion for 2 minutes.
- Add garlic and cook till golden.
- Pour beef marinate and bring to a boil.
- Add bay leaves.
- Pour tomato sauce and bring to a boil.
- Add broth and bring to boil.
- Lower heat to medium low.
- Add beef rolls and simmer for 45 minutes to an hour or until beef is tender.
- Add garlic powder.
- Remove beef roll and let it rest for about 5 minutes.
- Note: There will be too much sauce left on the skillet.
- Leave 3 to 4 cups of sauce in the skillet and thicken with liver spread or cheese or both. Season with salt and pepper, if needed. Bring to a boil then turn off heat.
- Slice morcon. Round or slightly diagonal about ½ inch thick.
- Pour some thicken sauce on the morcon slices or serve sauce on the side.