Beef Morcon


by: Tina (PinayInTexas)

Beef Morcon is simply lean beef rolls with vegetable and sausage filling simmered in a special sauce for hours. It is a favorite food among Filipinos which is usually served during special occasions like birthdays, fiestas, Christmas and New Year. It may sound complicated to make, but it's actually easy. The only hard thing about making morcon is waiting for it to cook. You will find this dish irresistible, and you definitely won't regret if you'll make this a part of your next big get-together. It's such a good alternative to the usual star of the dinner table, a large roast. The best thing about beef morcon is that you can prepare it ahead of time!


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serves: 4

3 lbs beef shoulder roast

salt & pepper

garlic powder

1 medium sized carrot, quartered lengthwise

1 stalk celery cut into same length as the carrot

1 whole pickled cucumber, quartered lengthwise

1 pc hickory smoked sausage, quartered lengthwise

4 slices hickory smoked bacon

1/4 cup all purpose flour

3/4 cup vegetable oil

1 medium sized onion,chopped

6 cloves garlic, minced

1/2 cup tomatoes, diced

1/2 cup tomato sauce

2 leaves bay

2 cups beef stock

3/4 cup pineapple juice

1/4 cup soy sauce

Parsley flakes, for garnish

Nutrition Facts
Beef Morcon

Servings Per Recipe: 4

Amount per Serving

Calories: 980

  • Total Fat: 62.7 g
  •     Saturated Fat: 10.9 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 231.7 mg
  • Sodium: 2665.4 mg
  • Total Carbs: 24.3 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 9.7 g
  • Protein: 83.2 g

how is this calculated?

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1.  Slice the beef into thin sheets. Season with salt, pepper and garlic powder.

2.  Wrap a quarter of carrot, celery, sausage and pickled cucumber with a slice of bacon. Put on one end of each slice of beef. Roll the beef, keeping the filling in the center. Tie with kitchen twine to make sure that the roll won't open while cooking.

3.  Dredge each beef roll in flour. In a big skillet over medium heat, fry rolls in vegetable oil until they are evenly light brown. Remove from pan and set aside.

4.  In a large saucepan over medium heat, sauté garlic, onions and tomatoes in 2 Tbsp oil (used in frying the rolls) for a minute. Add the stock, bay leaves, pineapple juice, soy sauce and tomato sauce. Mix well and bring to a boil.

5.  Season with salt and pepper to suit your taste. Reduce heat to medium low. Add the beef rolls and simmer for about two hours or until tender. Remove beef rolls from saucepan and allow to cool down a little.

6.  Meanwhile, strain the sauce and then simmer until thick.

7.  Remove kitchen twine from the beef rolls. Cut into slices, approximately 1/2 inch thick and arrange on a serving plate. Pour sauce over the roll slices then serve.

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