Friday September 19, 2014


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A Filipino Taste: Beef Morcon


The Beef Morcon is another Filipino Christmas tradition.
During our "Noche Buena" (Christmas Eve dinner) and also during "Media Noche" (New Year's Eve dinner).

Like the embutido, (which I featured in a past article) the beef morcon is one of the most popular dishes prepared for these special occasions.
Beef morcon is a meat roll stuffed with hardboiled egg, sausages, carrots, pickles, pork fat (which is optional) and cheese.

Some opt to use hotdogs instead of regular sausages. Ham is another ingredient that can be inserted into the meat roll.

The cooking process is very simple but it takes a while for the dish to be fully cooked as it has a lot of ingredients and the fact that the beef needs to be tenderized.

Beef flank is the most recommended part to use for this dish as it is said to be very tender.

My mom (the best cook in the world) makes the best beef morcon. She has been making this dish ever since I can remember.

Beef morcon is part of our Christmas dinner tradition besides the honey-cured ham, queso de bola (ball of cheese), embutido (pork meatloaf), pansit (stir-fry veggies in noodles) or spaghetti and beef caldereta (beef stew).

My mom used to make at least three to four beef morcon rolls. Her sauce was so heavenly that I used to pour it on my rice while eating the roll.

My brothers and I would help ourselves with leftovers for breakfast, lunch and supper for a week. Featuring this dish reminds me of how much I miss my mom's Christmas cuisine.

As promised, I will continue to feature more of our traditional Christmas recipes till January so our neighbours in Neepawa can have the option of preparing something different for the holidays this year.

My favourite website, "Panlasang Pinoy" (Filipino Taste) had the best recipe which was closest to my mom's original technique.

• 2 lbs. beef eye of round or flank steak, 3/4 inch thick in one piece
• 2 pieces beef cubes dissolved in 3 cups boiling water (beef stock/broth)
• 1/4 tsp. salt
• 1 piece lemon
• 1/2 cup soy sauce
• 1 piece medium sized carrot, cut into long strips
• 2 or 3 strips of pork fat (optional)
• 1/2 cup flour
• 1/2 cup cooking oil
• 4 pieces hotdogs, cut in half lengthwise
• 2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces
• 3 pieces hard boiled eggs, sliced
• 3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)

Cooking Procedure:
Marinate the beef in soy sauce and lemon juice for at least 1 hour.
Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, pork fat and egg on one side.

Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up.

Place cooking oil in a pan and apply heat.

Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown.

Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil.

Pour-in half of the soy sauce-lemon juice marinade, salt and simmer until the beef is tender. (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)

Optional: Fry the simmered meat for at least 2 minutes
Remove the strings and slice into serving pieces
Place in a serving dish and add the sauce.


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