Morcon

Make your family meals extra special with Morcon! This Filipino-style roulade stuffed with eggs, cheese, pickles, and sausage is juicy and tasty with tangy and savory tomato gravy. Perfect for family dinners or special occasions.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

2 lb beef bottom round
0 juice from 1 lemon
0.5 cup soy sauce
0 pepper to taste
12 slice bacon
1 medium carrot, peeled and sliced lengthwise into strips
2 hot dogs, sliced lengthwise into strips
4 piece Gherkins sweet pickles
4 oz cheddar cheese, sliced lengthwise into strips
4 hard-boiled eggs, peeled and cut lengthwise into halves
0.5 cup flour
0.25 cup oil
1 onion, peeled and chopped
2 clove garlic, peeled and minced
0 marinade, from marinating beef
1 cup tomato sauce
2 cup beef broth or water
1 piece bay leaf

Instructions

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 ½-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
Mix beef, lemon juice, soy sauce, and pepper to taste. Marinate for about 30 minutes.
In a pan on medium heat, fry bacon until cooked but still limp (not crisp). Take them out of the 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.
Heat oil in a wide, heavy-bottomed skillet on high heat. Gently add the beef roll and brown it on each side.
Drop in the garlic, onion and sauté just until they soften.
Add reserved marinade and bring up to a rolling boil, scraping sides to deglaze the pan.
Add tomato sauce, beef broth, and bay leaf. Season it with salt and pepper until it suits your preference. Get it boiling.
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. Keep cooking for about 5 minutes or until sauce is thickened.
Pour sauce over morcon slices and Serve it while it's hot.
Do not marinate the beef for too long, as the acids in the marinade might break down the protein fibers and make the meat mushy.
Do not tie the rolls with the twine too tightly, as the meat will expand during cooking.