Saturday, November 7, 2009


Beef morcon is a Filipino dish with Spanish influence, usually prepared for special occasions such as fiestas, Pasko (Christmas), bagong taon (New Year) or birthdays. It's the Filipino version of Beef Roulade, rolled beef w/ stuffings. This will definitely be on my menu this year.

This is my version. I kept it simple and easy w/o compromising the flavor.

Y: 4

Beef and Marinade:

1 -2 lbs. of steak ( flank steak, loin steaks, chip steaks)
1/2 c soy sauce
1/4 c lemon juice (fresh)
S&P to taste

*** cut into strips
4 hotdogs ***
6 sweet pickles ***
Cheddar cheese ***
2 med carrots ***
Lardons ( pork fat) cooked*** you can substitute these w/ bacon or chorizo de bilbao
6 hard boiled eggs.

2 bay leaves
1 can tomato diced or puree (28 oz)
Slurry (2 tsp cornstarch, 1 tsp water)
S&P to taste

Butchers twine or toothpick to secure the rolled beef.

1. Marinate beef in the marinade ingredients. Cover and refrigerate for an hour.
2. Lay marinated steak on a board, start arranging the filling ingredients. You may cut eggs into halves or leave it whole w/c i prefer for presentation.
3. Roll out beef starting at the narrow end or imperfect shape of the steak.
4. Secure by using butchers twine. If you don't have butchers twine you can use toothpick, just make sure to take them out as soon as the morcons are cooked.
5. Brown the rolled beef on all sides.
6. Arrange in a casserole dish, pour the sauce ingredients, bake at 375 degrees F for an hour. *

Cooking time will depend on what type of beef you will be using. In my version it took 45 min. to an hour since it's a thin cut of beef and the fillings are basically cooked already.

Serve w/ steamed rice or bread.

Note: The tradional way of cooking morcon is to simmer them until meat is tender. I find baking them is better plus i don't have to babysit them.

Nice cut of meat!

Filling ingredients (Use bacon or chorizo de bilbao if you can't find lardons.)

Arrange fillings on top of the marinated beef. You may or may not cut the eggs. I like to leave hard boiled eggs whole for presentation.

Carefully roll the beef and secure w/ butchers twine.

Beef Morcon ready to be sliced.




  1. Wow, Pia this looks amazing. Looks so delish. Good job!

  2. your recipe is ingenious. others have ground pork in it .any reason why?

  3. Hi, Tarinding. Thank you for your kind comment. This is how my mom prepare her morcon. I'd like to think that every province/region has their own version of Beef Morcon. Perhaps a specific province put ground pork to their morcon.