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Morcon, a Filipino-style stuffed beef roast

Morcon, a Filipino-style stuffed beef roast

Main dishes

A thin slice of beef marinated in lime juice, rolled around a sausage, pickle, egg, cheese, and carrot, and then simmered in a tomato sauce.

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Recipe from Yivan000, Urbano (Wikibooks), adapted by Recette de cuisine · · updated on

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Morcon is a Filipino beef roast, filled with sausage, hard-boiled eggs, pickles, cheese, and carrots, and then slow-cooked until it becomes very tender.

Ingredients and directions

  • Prep time40 min
  • Cook time2 hr
  • Resting30 min
  • Total3 hr 10 min
  • DifficultyHard
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$31.17 $5.20 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people

Beef roll

  • $20.61
  • $0.36
  • $6.04
  • $0.70
  • $0.19
  • $0.50
  • $0.04

Sauce

  • $0.25
  • $0.07
  • $0.23
  • $0.73
  • $1.39
  • $0.01
  • $0.05

Prices from US supermarkets for 11 of 14 ingredients; Belgian prices for the rest.

Directions

The roll

  1. Rub the meat with the mixture of kalamansi juice and soy sauce. ≈ 3 min
  2. Spread it out on a plate and arrange the sausages, pickles, egg, cheese, carrot, and bacon in a line across the center. ≈ 4 min
  3. Roll to close and seal. ≈ 10 min
  4. Heat the oil paint in a pan.
  5. Coat the beef with flour and then fry it in hot oil.

The sauce and cooking

  1. In a pot, heat the oil and add the garlic and onion.
  2. Pour in the tomato sauce and beef broth.
  3. Season to taste. ≈ 2 min
  4. Bring to a boil, then add the meat roll.
  5. Cover and let simmer until the meat is very tender.
  6. Let it cool completely, then cut it into 1 to 2.5 cm thick slices.

The bill

Morcon, a Filipino-style stuffed beef roast

  • 1 kg of thinly sliced and spread beef tenderloin$20.61
  • 60 ml of soy sauce$0.36
  • 4 Viennese sausages, cut in half lengthwise$6.04
  • 2 hard-boiled eggs, cut into quarters lengthwise$0.70
  • 1 small carrot, cut into sticks$0.19
  • 120 ml of oil paint for gilding$0.50
  • 2 tablespoons of flour$0.04
  • 60 ml of oil paint$0.25
  • 1 tablespoon of finely chopped garlic (Allium sativum)$0.07
  • 1 cup of finely chopped onion (about 150g)$0.23
  • 240 ml of tomato sauce$0.73
  • 3 beef bouillon cubes, dissolved in$1.39
  • 1/4 cup of salt$0.01
  • 1/4 teaspoon of pepper$0.05

Total$31.17

that's $5.20 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of thinly sliced and spread beef tenderloin
  • 2 tablespoons of kalamansi juice (or lime juice)
  • 60 ml of soy sauce
  • 4 Viennese sausages, cut in half lengthwise
  • 4 whole cornichons, cut in half lengthwise
  • 2 hard-boiled eggs, cut into quarters lengthwise
  • 50 g of cheese, cut into sticks
  • 1 small carrot, cut into sticks
  • 3 slices of bacon
  • 120 ml of oil paint for gilding
  • 2 tablespoons of flour
  • 60 ml of oil paint
  • 1 tablespoon of finely chopped garlic (Allium sativum)
  • 1 cup of finely chopped onion (about 150g)
  • 240 ml of tomato sauce
  • 3 beef bouillon cubes, dissolved in
  • 720 ml of hot water
  • 1/4 cup of salt
  • 1/4 teaspoon of pepper

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