Holiday classic: How to cook ‘Beef Morcon’
A special meat roll, this delightful roulade is stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.
Daily TribuneA special meat roll, this delightful roulade is stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.
Chef Jester G. Arellano.
Christmas is the season when everyone gathers for feasts, table spreads are filled with family heirloom delicacies — each food a part of the tradition and celebration.
Among the many Noche Buena staples, Beef Morcon is an all-time favorite. A special meat roll, this delightful roulade is stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.
Chef Jester G. Arellano, a full-time professional faculty of the School of Hotel, Restaurant, and Institution Management of De La Salle-College of Saint Benilde, has shares his Beef Morcon recipe.
Ingredients
Marinade
55 ml soy sauce
55 ml calamansi juice
10 g McCormick Paprika Salt
5 g McCormick Crushed Black Pepper
3 g McCormick Sea Salt
200 g beef brisket or top round (2 pieces, cut thinly about 1/3 inch)
Filling
40 g cheddar cheese (batonnet/sticks)
25 g pickled cucumber (batonnet/sticks)
30 g hotdog (cut into half, lengthwise)
20 g carrots (battonet/sticks)
20 g pork ham
Braising liquid
50 g onions, finely chopped
15 g garlic, finely chopped
75 g tomato, finely chopped
75 g chorizo, sliced
50 g tomato paste
110 ml red wine
500 ml water
½ pc bouillon beef cubes
Procedure
Flattening and marinating the Beef
1. Pound each of the beef with a mallet to flatten and tenderize.
2. Marinate the beef with soy sauce, calamansi juice, paprika, salt and pepper. Cover and let it set for 30 minutes to an hour.
3. Remove the beef from the marinade and reserve the liquid for the sauce or braising liquid.
Filling and rolling the beef
4. Place a piece of beef flat on a plate or chopping board.
5. Arrange each of the filling on tip of the meat on the end near you.
6. Roll the meat to the other end, enclosing the filling inside.
7. Using a butcher's twine, secure the roll at around one-inch intervals.
8. Repeat the filling, rolling and tying with the remaining of the beef.
Braising the beef
9. In a large pot, heat oil over high heat. Sear the beef rolls until brown on all sides.
10. Remove the beef then add the onions and garlic in the same pot. Sauté until fragrant and soft.
11. Add the chorizo, diced tomato and tomato paste. Sauté for two to three minutes.
12. Deglaze it with red wine. Let it simmer for two to three minutes or until the alcohol smell is gone.
13. Add the reserved marinade and the beef stock.
14. Bring to a boil and add the beef rolls. Turn the heat low and cover the pot with a lid.
15. Braise for two to three hours or until the beef is tender. Make sure to turn and stir the roll and braising liquid from time to time to avoid any bottom scorching.
Finishing the sauce and serving
16. Transfer and reserve the beef rolls on a plate or container. Remove the twine and cut into round slices.
17. Simmer and reduce the sauce until thick and flavorful. Season with salt and pepper as needed.
18. Pour the reduced sauce with the sliced beef rolls.
19. Serve while hot.
Serves 3 to 4
