Morcon

Morcon

If you came here and saw the title Morcon but looks like the picture did not match it then dont freak out as this post is not about the Spanish morcon but more of the Philippine morcon dish. Yes we have the same name dish but both are prepared differently, while we know that most of the Philippine dishes originated from the Spanish this one might have only inherited the name as the Spanish morcon is a type of a thick sausage.


The Philippine morcon is nowhere near a sausage but it more of a beef roll or roulade that is stuffed with ham or bacon, eggs, cheese, pickles, raisins, strip of fat and liver. It is then braised, baked, roasted or boiled slowly then served in a thick tomato based gravy. It is one of the special dishes in Philippine cuisine which is nearly similar to the stature of leg roast in the Western world where it is served on family lunch gatherings, Christmas dinners or feast days (fiestas). I remember as a kid I barely tried this dish as I said it is not your daily dinner as it takes a lot of time to prepare but this weekend I have some spare time so I will give it a try.

Morcon
 
Prep time
Cook time
Total time
 
Ingredients
Beef Roulade
  • 700 g rib eye of round, whole then sliced into ⅓ inch thin single sheet
  • 150 g beef liver, ground
  • 2 pcs pickles, cut lengthwise divided into 4 pieces
  • 6 pcs streaky bacon
  • 4 pcs hard boiled eggs, sliced half lengthwise
  • 4 pcs ½ in x 5 in strips tasty cheddar cheese
  • ½ cup raisins
  • ¼ cup flour
Marinade
Morcon Sauce
  • 2 cups beef stock
  • 1 cup red wine
  • 2 large red onions, cubed
  • 6 cloves garlic, minced
  • 1 red capsicum
  • 1 can chopped tomatoes
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • 2 tbsp chopped basil
  • freshly ground black pepper
  • bay leaf
  • salt
  • olive oil
Instructions
  1. Marinate beef in lemon juice and soy sauce for at least 3 hrs.
  2. In a flat surface, lay down the beef and start placing your ingredients, starting by spreading the ground liver over the beef.
  3. Place the rasher bacon.
  4. Line up the cheese and pickles.
  5. Place eggs on top of the lined strips and drizzle raisins on top.
  6. Start to roll the meat enclosing the contents in the middle, making sure that all the fillings inside are intact and that the meat will not open. Now using a cooking yarn or a thick thread secure the meat vertically and horizontally.
  7. Sprinkle flour all over the beef then set aside.
  8. In a pan add oil and brown the beef roll. Remove the beef and set aside.
  9. In the same pan, sauté garlic, onions and capsicum. Add wine to deglaze.
  10. In a pot, place the deglazed wine, beef stock, chopped tomatoes, bay leaves and the beef. Make sure that the beef is covered entirely with liquid otherwise add water, bring it to a boil and simmer for 30 minutes.
  11. Add the tomato paste, black pepper and salt (according to your taste) and simmer for additional 30 minutes or until beef is tender.
  12. Remove the beef then set aside, remove the bay leaves then using a hand blender blend the remaining sauce to make a thick gravy, if its too runny because of the water then reduce it further by simmering in medium heat uncovered, if you find the sauce is rich then add some water. Season with salt and pepper then turn off the heat.
  13. Slice the beef roll crosswise at least 1.5 inch thick and place them on a plate, then pour tomato gravy on top. Garnish with olives and cherry tomatoes.

 

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22 Responses

  1. What a lovely flavourful meal! I’ve only ever cook rib-eye as a steak before.
    🙂 Mandy

  2. nors says:

    Bro fiesta ba jan sa target, pwede bang makifiesta jan sa inyo. Sarap nyan ha. Siguro 2004 pa ko nakakain ng morcon nung fiesta samin sa pangasinan…. Huhuhuhu naglalaway tuloy ako.

  3. Well, I’ve never tasted the ‘spanish’ version so this is my definition of morcon! looks great! 😀

  4. Tessa says:

    Wow Raymund! This looks incredible! I’ve never heard of the dish before and I have got to try this!

  5. Kristy says:

    I’ve never seen anything like this Raymund! I’m so impressed with how you rolled this. It looks delicious.

  6. Food Stories says:

    Very interesting recipe … thanks for sharing & Happy Weekend 🙂

  7. Yvette says:

    Oh, what a flavorsome meal, but have never seen this type of roulade..true – certainly looks like you would need some extra time..

  8. I’ve never heard of morcon at all so it just looks really clever to me!

  9. This Philippine morcon dish looks and sounds absolutely delicious! This is my first seeing this dish but I really love it. I will be on the look out when I visit the local Filipino restaurant here in NYC…or I’ll just cook it myself using your fantastic recipe. Thanks for sharing the recipe!

  10. Beng Gee says:

    Right! Morcon is a special dish for us. I get to see it only on special occasions. I used to request my mother (+) to cook it for us. But I think your recipe is yummier coz you use bacon while my mother used pork fats. But other than that, everything looks similar.

    Couldn’t get through the comments section many times before. WordPress is snubbing me. Lol! Will try FB this time. Good luck to me. haha.

  11. I don’t think I’ve ever had anything quite like this – sounds amazing!! I love the hidden filling 🙂

  12. hotlyspiced says:

    I have not had Morcon before. It looks like it is full of wonderful flavours. How pretty does it look! Love the eggs through the centre of it – so much colour xx

  13. This recipe is totally new to me but I just love the presentation and all the different ingredients and flavors working in it

  14. This is an amazing recipe: original, delicious and beautifully presented! I am very happy I found your blog – love it!

    I would like to invite you to share this post (and other posts 🙂 ) on a new photo based recipe sharing site that launched this month. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂

  15. Carolyn Chan says:

    That would be the perfect Sunday dinner!

  16. Yoly manaytay says:

    Pag andito ang anak ko mga apo, nagluluto ako ng morcon, gusting gusto nila yan….

  17. HOSHI says:

    Thanks sa recipe, lagi ko itong natitikman dati pero lately ko lang nalaman na special ito every Christmas.

    mabuhay!

  18. Maribel Patterson says:

    I’m making this dish right now, thanks for the recipe.

  1. May 27, 2012

    […] Note : this recipe also appears @ Ang Sarap, original post can be seen here Morcon […]

  2. November 12, 2016

    […] THE CLASSIC MORCON. Image grabbed from ang sarap […]

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