Morcon: Stuffed Beef Roll
Morcon is a festive beef roll stuffed with sausage, hard-boiled egg, carrot and pickle, simmered in a tomato sauce until tender and sliced into rounds. It is a showpiece for special occasions.
About Morcon
Morcon is a festive Filipino beef roll stuffed with sausage, egg, carrots and pickles, simmered in tomato sauce. It is a Christmas and New Year dish, a showpiece for the table, and the Filipino cousin of Spanish stuffed beef roulades.
Morcon is a special-occasion dish, traditionally served at Christmas and New Year gatherings because it takes time to prepare and looks impressive when sliced. The colorful filling of egg, sausage, carrots and pickles shows through each round. The sauce is a savory tomato gravy that is spooned over the slices.
Ingredient notes
- Beef round or flank: a large, thin slice that can be pounded and rolled.
- Sausage, hard-boiled eggs, carrots and pickles: the colorful filling.
- Tomato sauce: forms the braising liquid and the final sauce.
- Butcher twine: keeps the roll tight during cooking.
Tips for the best Morcon
What to serve with Morcon
Serve sliced with the sauce and rice.
Variations and substitutions
- Embutido: a pork loaf.
- Chicken galantina: chicken version.
- With cheese: add cheese.
Storing and reheating
Refrigerate sliced morcon in its sauce for up to 4 days. Reheat gently.
Frequently asked questions
How do I keep the filling from falling out?
Roll tightly and tie the roll in several places, and rest it before slicing.
Can I make morcon ahead?
Yes. It reheats well and slices more cleanly when chilled.
More Filipino recipes you might like
Beef Tapa, Beef Caldereta and Kare-Kare.
