Morcon Hubad

Morcon Hubad: A simplified Filipino braised beef dish with rich, festive flavours. Enjoy traditional Morcon ingredients in an everyday, easy-to-prepare stew.  Craving a taste of the holidays any day of the week? Morcon Hubad has all the rich, festive flavours of traditional Morcon, but it’s super easy to make! Perfect for those who love hearty, flavourful meals without the fuss. #FilipinoFood #ComfortFood #HomeCooking #MorconHubad

Morcon, a beloved Filipino dish, is traditionally reserved for festive occasions, particularly Christmas. This flavourful braised beef roulade is celebrated for its rich combination of beef and an array of savory fillings, making it a highlight of holiday feasts. However, the preparation of traditional Morcon is quite meticulous and time-consuming, often deterring home cooks from attempting it regularly. Enter Morcon Hubad, an easier, everyday version that offers the same delightful flavours without the laborious process.

Traditional Morcon is a dish that marries the richness of beef with a medley of flavourful fillings like hard-boiled eggs, carrots, Vienna sausage in can, queso de bola (edam cheese), and pickles. The beef is carefully rolled into a cylinder, tied horizontally and vertically with twine, and then fried until beautifully browned. This browned roulade is then simmered in a savory sauce made with garlic, onions, cheese, chili peppers, and bay leaves, all infused in a tomato-based broth. The result is a tender, flavourful dish that’s sliced into discs and served with the luscious sauce, typically enjoyed with white rice.

The name “Morcon” is derived from the Spanish word “morcón,” originally referring to a type of dry sausage used in the dish. During the Spanish colonial era in the Philippines, which began in 1521, Spanish settlers introduced their culinary traditions to the archipelago, including the concept of Morcon. Over time, the dish evolved and adapted to local tastes, eventually becoming a staple of Filipino festive cuisine. By the early 1900s, under American influence, Morcon gained even more popularity in Philippine households.

Morcon Hubad, also known as Morcon Lalag, hails from Biñan, Laguna, and offers a simplified approach to this classic dish. The term “hubad” means “naked” in Filipino, reflecting the dish’s unrolled, unfussy nature. Unlike traditional Morcon, Morcon Hubad doesn’t require the intricate rolling and tying of beef, nor the careful slicing into discs. Instead, it is prepared more like an afritada, with typical Morcon ingredients incorporated into a hearty stew.

Morcon Hubad

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Morcon Hubad: A simplified Filipino braised beef dish with rich, festive flavours. Enjoy traditional Morcon ingredients in an everyday, easy-to-prepare stew.

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Ingredients

Units USM Scale 1x2x3x

• 750 g beef rump, thinly sliced
• 15 pcs hard-boiled quail eggs
• 2 medium carrots, sliced
• 1 230 g can Vienna sausages, sliced
• 100 g queso de bola, grated
• 50 g pickles, sliced
• 1 large onion, chopped
• 1 whole garlic, minced
• 1 large red capsicum, sliced
• 3 bay leaves
• 1 cup tomato sauce/puree
• 4 tbsp tomato paste
• 2 cups water
• 1/4 cup soy sauce
• 1/4 cup calamansi juice
• salt
• freshly ground black pepper
• olive oil

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Instructions

1. In a large pan, heat a drizzle of olive oil over medium heat. Add the thinly sliced beef and cook until browned on both sides. Remove the beef and set aside.
2. In the same pan, add a bit more olive oil if needed. Sauté the onion and minced garlic until the onion becomes translucent and fragrant.
3. Return the browned beef to the pan. Add the soy sauce, calamansi juice and stir to coat the beef. Pour in the tomato sauce and water, then add the bay leaves. Bring the mixture to a boil.
4. Reduce the heat to low and cover the pan. Let it simmer for about 30 minutes, or until the beef is tender.
5. Stir in the tomato paste, carrots, red capsicum, Vienna sausages, queso de bola, and pickles. Continue to simmer for another 10-15 minutes, or until the carrots are tender and the sauce has thickened.
6. Mix in the quail eggs then season with salt and pepper to taste.
7. Remove from heat and serve hot with white rice.

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Morcon Hubad is a testament to the ingenuity of Filipino cuisine, offering a simplified yet equally delicious version of a festive favourite. This dish captures the essence of traditional Morcon without the need for intricate preparation, making it accessible for everyday cooking. Whether you’re looking to enjoy a taste of the holidays throughout the year or seeking a comforting, flavourful meal, Morcon Hubad is the perfect solution.