"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, May 26, 2012

Filipino Beef Morcon

Fiesta Celebration is a big part of our Filipino culture. Each city or town and region  has its own festival in honor of a patron saint. It could be a one day or even a week of festive celebrations which include processions, colorful parades, street dance and parties, beauty pageants and a long table of food!

For this month of May Kulinarya theme ~ Elizabeth Ann and Dudut tasked us to prepare a dish which is a local favorite in our own town served during fiestas.

One dish I remember my dad used to make was Beef Morcon. I never bothered to learn how he made his Beef Morcon, back then all I know was just to eat ( lol! ). But anyway, my version turned out to be fine, I guess ~ coz I could hear them uttering "yum!" in every bite.

Morcon is a beef roll stuffed with sausages, hotdogs (more preferred by pinoys!), eggs, pickles or anything you want to stuffed in. A roll is usually secured with a string, then simmered in a flavorful sauce to cook.

Filipino Beef Morcon

Beef Morcon


700g beef sirloin (sliced about 1/4 inch thick, you may request the butcher to do this for you)
4-6 pcs hotdogs
2 hard boiled eggs, quartered each
2-4 whole pickles
4 carrot sticks
cheese slices (sticks)
200g tomato sauce
85g liver spread (1 small can)
1/2 cup grated cheese
beef broth (or beef cube dissolved in about 500ml of water)
1/2 cup crushed pineapple - for a twist!
2 bay leaves
ground peppercorn , to taste
2 tbsp oil

2 tbsp calamansi juice
1.5 tbsp soy sauce


  • Marinate beef with calamansi and soysauce at least 2 hrs.
  • Remove beef from marinade. Place the meat in a flat surface, then layer the stuffings - hotdogs,carrots,eggs and pickles in one side, roll the meat once, then layer with cheese sticks, then roll. Secure the meat with a string.  I made two rolls with the ingredients above, if you want a bigger and thicker rolls, you can make just one beef roll instead, or use about a kilo of beef (I used only 750g).
  • Heat the oil in a pan. Brown the beef roll. Set aside. 
  • In the same pan, add the tomato sauce, liver spread, crushed pineapple. Let boil. then add the broth and bay leaves. Let boil, then add the beef rolls, grated cheese and peppercorn. Cover and simmer for 1 to 2 hrs. I did not add salt since the cheese gave enough flavor. No need for cornstarch since the sauce is thick already. Reduce the sauce as preferred.
  • When cooked, remove the rolls from the pan. Let it rest for about 5 minutes, remove strings then slice. Serve in a plate with the sauce. Garnish.
  • Enjoy!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

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