Morcon is a Filipino beef roulade made with thin sheets of marinated beef layered one on top of the other, then wrapped and tied around carrots, pickles, cheese, boiled egg, pork fat, and sausages. This is then cooked in seasoned tomato sauce. It’s been a tradition to make and serve this on special occasions like fiesta and Christmas. This is my version of mini morcons.
1 kilo top round or sirloin beef, sliced and flattened ( about 4-5 pieces)
2 chorizo de Bilbao, cut into strips
2 whole sweet pickles, cut into strips
1 medium red bell pepper, cut into strips
1 lareg carrot, cut into strips
3 hardboiled egg, quartered
5-6 pieces juice of calamansi
5 cloves garlic, crushed
white onions, chopped
about half a cup tomato sauce
2 bay leaves
salt and pepper to taste
Pound beef to flatten with a mallet. Marinate overnight in the refrigerator. Remove beef from the marinade. Place the beef on a cutting board or large plate and arrange the carrots,chorizo, sweet pickles, bell pepper and eggs in alternate rows on top of the meat. Roll the steak carefully from one end to the other like a jellyroll and tie it securely with a string. In a large pan heat cooking oil and brown meat on all sides. Remove excess oil, add the marinade and enough beef broth to cover the morconito. Simmer on low fire till tender for about an hour or more. Remove from broth and cool. Discard string. Allow to rest for 10 minutes before slicing.
In another pan, sauté garlic, onions and tomatoes. Add tomato sauce, bay leaf and broth. Simmer until the vegetables are almost mashed. Season with salt and pepper. Pour sauce over morcon. Serve.