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sliced morcon with sauce on a platter
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4.64 from 11 votes


Beef Morcon is a Filipino-style roulade cooked to perfect tenderness in rich tomato sauce. It makes a tasty dish for everyday family dinners and festive addition to holidays or special occasions.
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Main Entree
Cuisine: Filipino
Servings: 8 servings
Calories: 555kcal


  • kitchen twine


For the Morcon

  • 2 pounds beef bottom round
  • juice from 1 lemon
  • 1/2 cup soy sauce
  • pepper to taste
  • 12 slices bacon
  • 1 medium carrot, peeled and sliced lengthwise into strips
  • 2 hot dogs, sliced lengthwise into strips
  • 4 pieces Gherkins sweet pickles
  • 4 ounces cheddar cheese, sliced lengthwise into strips
  • 4 hard-boiled eggs, peeled and cut lengthwise into halves
  • 1/2 cup flour
  • 1/4 cup oil

For the Sauce

  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • reserved marinade, from marinating beef
  • 1 cup tomato sauce
  • 2 cups beef broth or water
  • 1 bay leaf
  • salt and pepper to taste
  • 1/2 cup liver spread


  • Ask the butcher to cut the morcon-style (wide beef slices). Arrange each beef slice between two heavy-duty plastic film and with a meat mallet, pound to about 1/2-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
  • In a bowl, combine beef, lemon juice, soy sauce, and pepper to taste. Marinate for about 30 minutes.
  • In a pan over medium heat, fry bacon until cooked but still limp (not crisp). Remove from pan and drain on paper towels.
  • Drain beef from marinade, squeezing any excess liquid and reserving marinade.
  • Lay beef on a flat work surface and arrange bacon in a single layer on top of beef.
  • Arrange strips of carrots, hotdogs, pickles, and cheese, and halves of eggs lengthwise over bacon.
  • Gently gather the end of beef upwards and roll neatly into a log, enclosing filling. With kitchen twine, tie beef roulades snugly at both ends and center to fully secure. Lightly dredge with flour.
  • In a wide, heavy-bottomed skillet over high heat, heat oil. Gently add beef roll and lightly brown on all sides. Remove from pan and drain on paper towels.
  • Discard oil from skillet except for about 1 tablespoon. Add onions and garlic and cook until softened.
  • Add reserved marinade and bring to a boil, scraping sides to deglaze the pan.
  • Add tomato sauce, beef broth, and bay leaf. Season with salt and pepper to taste. Bring to a boil.
  • Gently add beef rolls in a single layer. Lower heat, cover, and cook for about 45 minutes to 1 hour or until beef is tender.
  • Remove beef rolls from pan and allow to stand for about 3 to 5 minutes. Slice into 1-inch thick rounds and arrange slices on a serving platter. Keep warm.
  • Add liver spread to the sauce and stir until dissolved. Continue to cook for about 5 minutes or until sauce is thickened.
  • Pour sauce over morcon slices and serve hot.



Calories: 555kcal | Carbohydrates: 43g | Protein: 40g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1372mg | Potassium: 1102mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5800IU | Vitamin C: 169mg | Calcium: 184mg | Iron: 5mg