Why Old Fashioned Beef Morcon Never Gets Old, Especially When It’s For Family
Family get-togethers are all about sharing traditions and memories with each other. They’re the best time to serve cherished family dishes that remind us of our family bonds and history. Sure, the dishes may sometimes be old fashioned, but they never fail to please. Beef Morcon is one such dish, usually reserved for special family occasions, including Noche Buena.
Chef Nancy shares the recipe she learned from her grandmother who was an accomplished cook. The secret to this traditional morcon is slow cooking over low heat. For guaranteed results, you can use a slow cooker that ensures an even cooking temperature and lets you program cooking time without the fuss.
Beef Morcon (Beef Roulade)
Serves 6 to 8
- 2 kilos beef sirloin or flank steak, cut tapa style 1/4-inch thick
- 3/4 cup soy sauce
- 1/4 cup calamansi juice
- 4 eggs
- kosher or sea salt, to taste
- ground black pepper, to taste
- 1/4 cup cooking oil, divided
- 4 celery stalks
- 4 carrots, sliced lengthwise
- 4 chorizo Bilbao
- 2 red bell peppers, cut into large strips
- 4 green bell peppers, cut into large strips
- 1/4 cup flour
- 1/2 cup olive oil
- 2 tablespoons garlic, chopped
- 1 cup chopped onions
- 2 cups beef stock or as needed
- 2 pieces bay leaf, dried
- 1 cup tomato paste
- 1 cup liver spread
1. Marinate beef in soy sauce and calamansi juice for at least 1 hour in the refrigerator.
2. In a small bowl, whip eggs, then add salt and pepper. In a medium frying pan, heat oil then add eggs. Spread the egg mixture in the pan letting it cover the bottom of the pan. Cook both sides of the egg then set aside in a plate.
3. Remove beef from the marinade and reserve marinade for later use. On a cutting board, lay the beef flat then add cooked egg on top. Arrange the celery stalks, carrots, chorizo Bilbao, red and green bell peppers on the beef. Slowly roll it tightly and tie it up using butcher’s twine. Dredge beef roll in flour. Heat olive oil in a saucepan and sear the beef roll.
4. Using the same pan, heat remaining oil and sauté garlic and onions. Add beef stock, bay leaves, reserved marinade, tomato paste, and liver spread. Season with salt and pepper.
5. Add meat and cook covered, stirring occasionally over low heat until beef becomes tender, around 2 to 3 hours. To serve, slice the beef roulade to show off the vegetables, egg, and chorizo filling. Serve with the sauce from the pan.
This recipe first appeared in FOOD Magazine, October-November 2014 issue
Styling by Nancy Dizon-Edralin
Photography by Paulo Valenzuela