Beef Morcon Filipino Meat Roll Recipes

MORCON (MEAT ROLL) PHILLIPINES

Morcon (Meat Roll) Phillipines image

This traditional recipe is a part of the Christmas and New Year food tradition in the Philippines. Many traditional Filipino holiday foods have a strong Spanish influence. This recipe is for serving straight away but Morcon is easier to slice when allowed to cool and much better after having been refrigerated. If ground ham and pork is not available, use a can of Vienna sausages.

Provided by Member 610488

Categories Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs beef flank steak, cut 1/4 inch thick
2 tablespoons margarine
1/2 cup ground ham
1/2 cup ground pork
1 egg, well beaten
3 tablespoons cheddar cheese, grated
1/2 cup sweet pickle relish
2 tablespoons olives, chopped
2 tablespoons lemon juice
1 tablespoon raisins
2 hard-boiled eggs, halved
string
2 cups water
1/4 cup wine vinegar
1 onion, sliced
2 garlic cloves, chopped
1 teaspoon black peppercorns

Steps:

Spread steak out flat. Spread margarine over steak. Combine remaining ingredients except cooked eggs.
Spread mixture on the steak. Place eggs 2 inches apart on meat mixture; roll as you would a jelly roll and tie with string.
In a large pot, mix cooking mixture. Add steak on top and cook one hour at medium heat until meat is tender.
Remove meat to platter. Strain cooking mixture and serve as a gravy over sliced portions of the meat.

Nutrition Facts : Calories 657.6, Fat 33.3, SaturatedFat 12.2, Cholesterol 280.9, Sodium 557.5, Carbohydrate 17.4, Fiber 1, Sugar 8.1, Protein 69.4

BEEF MORCON

Beef Morcon image

A fantastic recipe of the Filipino dinner table, Morcon is usually served on feasts and big celebrations. I know that any meatlover in the world will LOVE this one of a kind recipe!

Provided by CHEF Ziggy Bautista

Categories Meat

Time 2h

Yield 1 loaf, 5-6 serving(s)

Number Of Ingredients 14

Ingredients

1 kg beef, sliced 1/4 inch thick (3 pcs.)
1/4 kg ground beef liver (or liver spread)
200 g sliced sausages or 200 g ham
200 g pork fat (cut is strips)
3 hard-boiled eggs, sliced
100 g cheddar cheese, in strips
100 g grated cheddar cheese
2 onions, chopped
5 bay leaves (laurel)
1/2 teaspoon ground black pepper
1/2 cup vinegar
2 teaspoons salt
2 cups water
string (for tying)

Steps:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.
Cooking Tips:
A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.

Nutrition Facts : Calories 2128.5, Fat 210.7, SaturatedFat 92.4, Cholesterol 561.9, Sodium 1562.3, Carbohydrate 7.1, Fiber 0.8, Sugar 2.4, Protein 46.9

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