Cherry & Dennis Helper Habitat

Filipino Beef Morcon

菲律賓釀牛肉卷 Morcon

Filipino Beef Morcon — finished dish

Total time: 200 min
Difficulty: Advanced
Servings: 6 servings

Recipe overview

Thin beef encloses carrot, pickle, egg, cheese and chicken sausage, then is tied, browned and slowly braised for neat slices.

01

Ingredients

Main ingredients

800 g thin single-piece beef flank steak
1 medium carrot
2 pickled cucumber
2 chicken sausages
2 eggs
80 g cheddar cheese
600 ml unsalted beef stock
30 g plain flour

Seasoning

60 ml soy sauce
30 ml lemon juice
2 tbsp cooking oil
1/4 tsp salt

Filipino Beef Morcon — ingredients

02

Tools

chopping board
meat mallet
large bowl
kitchen twine
heavy frying pan
lidded braising pot
food thermometer
sharp knife

Filipino Beef Morcon — tools

03

Steps

Filipino Beef Morcon — Pound the beef flank to about 1 cm thick and check that it has no holes

Step 1

Pound the beef flank to about 1 cm thick and check that it has no holes

Pound the beef flank to about 1 cm thick and check that it has no holes.

Filipino Beef Morcon — Mix soy sauce and lemon juice

Step 2

Mix soy sauce and lemon juice

Mix soy sauce and lemon juice; cover and refrigerate the beef in it for 60 minutes.

Filipino Beef Morcon — While the beef marinates

Step 3

While the beef marinates

While the beef marinates, boil the eggs until firm, cool, peel and halve them.

Filipino Beef Morcon — Cut carrot

Step 4

Cut carrot

Cut carrot, pickles, chicken sausages and cheese into long even strips.

Filipino Beef Morcon — Drain the beef and reserve the marinade

Step 5

Drain the beef and reserve the marinade

Drain the beef and reserve the marinade; arrange filling strips and egg along one edge.

Filipino Beef Morcon — Roll the beef tightly from the filled edge and tie with twine every 3 cm

Step 6

Roll the beef tightly from the filled edge and tie with twine every 3 cm

Roll the beef tightly from the filled edge and tie with twine every 3 cm.

Filipino Beef Morcon — Dust the outside lightly with flour and shake off excess

Step 7

Dust the outside lightly with flour and shake off excess

Dust the outside lightly with flour and shake off excess.

Filipino Beef Morcon — Heat oil in a heavy pan and brown every side of the roll for about 8 minutes

Step 8

Heat oil in a heavy pan and brown every side of the roll for about 8 minutes

Heat oil in a heavy pan and brown every side of the roll for about 8 minutes.

Filipino Beef Morcon — Move to a pot

Step 9

Move to a pot

Move to a pot; add stock and the reserved marinade after bringing it to a boil, then cover and braise gently for about 90 minutes.

Filipino Beef Morcon — Check the beef centre is at least 74°C and the roll is tender

Step 10

Check the beef centre is at least 74°C and the roll is tender

Check the beef centre is at least 74°C and the roll is tender; continue braising if needed.

Filipino Beef Morcon — Rest the roll for 10 minutes

Step 11

Rest the roll for 10 minutes

Rest the roll for 10 minutes; reduce the pot sauce uncovered if it is thin.

Filipino Beef Morcon — Remove all twine

Step 12

Remove all twine

Remove all twine, slice about 1 cm thick with a sharp knife and serve with hot sauce.

Common mistakes

Beef too thick to roll tightly
Using raw marinade as sauce without boiling
Slicing before resting so filling falls out

Tips

Ask the butcher for one thin intact flank piece; remove every twine loop before slicing.