This morcon recipe will add flavor to your menu for celebrations or simple family meals. It’s easy to prepare and uses common ingredients you can find at most grocery stores. Use this morcon for a holiday spread, a dinner with guests, or a comforting weeknight meal.
MORCON RECIPE
I aim to share recipes that are affordable and straightforward so you can make and enjoy them with your family. This morcon fits that goal. While flattening the meat takes a bit of effort, the remaining steps are uncomplicated and well worth it.
What is Morcon?
Morcon is a Filipino beef roll traditionally stuffed with hard-boiled egg, pickles, and Chinese sausage (chorizo de Bilbao). It’s commonly served during holidays but is equally suitable for entertaining guests or a special family dinner.
What cut of meat to use?
Choose thinly sliced beef such as sirloin, flank steak or brisket. If the slices aren’t thin enough, pound them flat so they roll easily and cook evenly.
How to cook Morcon
- Lay the beef slices on a flat surface and cover with plastic. Pound them thin but keep the meat intact.
- Arrange the fillings—hard-boiled eggs, Chinese sausage, and dill pickles cut into long strips—along one edge of the flattened meat.
- Roll the meat tightly around the fillings and secure it with kitchen twine.
- Heat about 2 tablespoons of oil in a large oven-safe casserole or cast-iron pan. Brown the morcon on all sides, then remove and set aside.
- In the same pan, sauté chopped onion until translucent. Add tomato sauce and tomato paste, stirring to combine. Season with salt and pepper to taste.
- Return the browned morcon to the pan, cover, and transfer to a preheated 350°F (175°C) oven.
- Bake for 45 minutes, then remove and let rest briefly before slicing.
Serve morcon sliced into rounds with sauce spooned over or on the side. It pairs well with steamed rice, mashed potatoes, or a simple salad.
Ingredients
- 1 kilo beef sirloin, thinly sliced (or brisket or flank steak)
- 4 pieces chorizo de Bilbao (Chinese sausage)
- 2–4 dill pickles, cut into long strips
- 3–4 hard-boiled eggs
- 1/2 cup canola oil (for browning)
- 1/4 cup all-purpose flour (optional, for dusting)
- 1 cup white onion, chopped
- 1 can (15 oz) tomato sauce
- 1 can (3 oz) tomato paste
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Place meat on a flat surface and pound until thin. If your meat is already thinly sliced, you can skip pounding.
- Line a row of hard-boiled egg, Chinese sausage, and pickle strips along one edge of the meat. Roll tightly and tie with kitchen twine.
- Heat oil in an oven-safe casserole or cast-iron pan and brown the roll on all sides. Remove and set aside.
- In the same pan, sauté the chopped onion until translucent. Add tomato sauce and tomato paste; season with salt and pepper.
- Place the browned morcon back in the pan. Cover and bake in the preheated oven for 45 minutes.
- Remove from oven, allow to rest for a few minutes, then slice crosswise. Serve warm with sauce.
Notes
If you prefer a thicker sauce, you can simmer the tomato mixture after baking and thicken with a small amount of dissolved cornstarch. Adjust seasoning to taste. For a step-by-step demonstration, search for videos labeled “Morcon Recipe” to follow along visually.
Enjoy this classic Filipino morcon with family and friends—it’s a flavorful centerpiece that’s perfect for celebrations or a special home-cooked meal.