This Beef Morcon Recipe, lovingly called Morcon ala Emilia is a recipe shared by Chef Myrna Segismundo at the Maya Kitchen Cooking class for the Culinary Elite Series for her December Christmas menu.

Beef Morcon is a classic Filipino Christmas Food and mostly served only for the Noche Buena menu and on special occasions. Honestly, I have no memory of this dish ever being served at our house except for Christmas. I also remember this dish being prepared for my sons baptism, cooked by a relative.

She shares that this beef morcon recipe is made by her mother and she has been faithful on how her mother made it, even ignoring  cooking techniques taught by cooking schools. Watching her make it though, I was nodding my head because this is also how we made this dish in our province except that ours have tomato paste. Like in Batangas Morcon, there is no need to brown the meat too!

It is alright to buy a cheap cut of meat for your beef morcon, maybe an eye round and and have the butcher cut it ala tapa. Feel free to pound it so the meat will be softer. Chef Myrna shares that it is useless to buy the softest (and priciest) cut of meat because morcon is a stew anyway and you will cook it for a long time. Cheap cuts are also so much tastier!

If you’re looking for a quality chorizo, she mentioned El Rey or Marca El Rey Chorizo de Bilbao. In the Philippines, Marca El Rey is considered THE chorizo, But you can equally just use the canned Purefoods chorizo if that is too hard to find. Food snobs might frown at the canned chorizo though. It definitely tastes better to have real chorizo because it is much tastier but there you have it. It really depends on your options and budget. Don’t use hotdogs or Vienna sausage though. Because the point of the chorizo is for that smoked peppery sweet salty flavor that works so well with tomato sauce. For the titas, it’s actually considered a secret ingredient to most sauces.

I mentioned in one of the posts I wrote that Chef Myrna Segismundo is funny and engaging. I also want to mention that she’s a very practical cook. She has no trouble suggesting that you put scraps of pork lying around, bits of bacon fat and ham specially at Christmas and you have these in extra. They can extend your morcon and add so much to the flavor too!

Beef Morcon Recipe

Beef Morcon Recipe -Morcon ala Emilia by Chef Myrna Segismundo

November 30, 2017

by April Bewell

This Beef Morcon Recipe, lovingly called Morcon ala Emilia, is shared by Chef Myrna Segismundo's, handed down from her mother's recipe. It's a classic Filipino Christmas food that the whole family will enjoy and keep in their memory!

Persons

4

Category Christmas Food Meat

Ingredients

• 2 kls. Beef Sirloin, cut into 2 portions, each measuring
• 8 x 5 x ½-inch slices (pound lightly if needed)

Marinade

• Juice from 2 lemons or limes or 10 pcs calamansi
• 1 cup Soy Sauce
• 1 head Garlic, peeled and crushed
• 1 tsp Black Peppercorns, cracked

Roulade

• 1/2 cup Unsalted Butter
• 8 -10 pcs Sweet Pickles, quartered
• 4- 6 pcs Spanish Sausages (Chorizo) each cut into 4 horizontal strips
• 200 gms Pork Fat, cut into 1/4 x 2-inch strips
• 1/3 kl Edam Cheese or Queso de Bola cut into 1/4 x 2-inch strips
• 150 gms Ham Strips
• 1 can Pimiento, sliced into strips
• 5 pcs Eggs, boiled, peeled and wedged
• Butcher’s Thread

Saute

• 2 pcs White Onions, minced, sautéed in a little oil

Stew

• 4 pcs Tomatoes, peeled, seeded, coarsely chopped, sautéed in a little oil
• Enough Water to cover meat
• 1 cup Tomato Sauce
• 3 pcs Potatoes, peeled and quartered
• 1/3 cup Green Olives
• Salt and Pepper, to taste

Instructions

1. Marinade beef slices in lemon, lime or calamansi juice, soy sauce, garlic and pepper for 2 hours
2. Remove beef from marinade and spread slices flat on tray. Reserve marinade. Spread top side of each slice with butter. Line each center of the slices horizontally with strips of pickles, sausages, pork fat, cheese, ham, pimientos and boiled eggs. Roll each slice into a cylinder and tie with butcher’s thread to bind beef and stuffing . Rub and coat rolls with the sautéed onions and tomatoes.
3. Place beef rolls in a pot or casserole . Pour marinade. Add water and tomato sauce. Cook rolls covered over medium heat for about 30 minutes until sauce thickens or until beef is half-done. Add quartered potatoes and olives and continue simmering till beef is tender. Season with salt and pepper.
4. Cool beef rolls thoroughly. Remove string. Carefully slice the rolled beef into half-inch thick cuts making sure the stuffing is intact. Arrange slices neatly on a platter. Heat sauce with potatoes and olives . Pour sauce over slices and garnish with the potatoes and olives . Serve warm.

Tags

beef,

recipes,

special occasion

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On sauteing.

So there’s been a raging debate since forever, over which to add on the pan first, whether garlic or onion. I am a garlic first warrior. This is Chef Myrna’s input. while discussing her beef morcon recipe, we happened to discuss the which one comes first issue. According to her, there really is no right or wrong way and it’s a matter of preference. We Filipinos have it garlic first because we want the garlic crunchy or tostado. Mediterranean style cooking have the onions first because they want to sweat the onions -so there. I hope that piece of trivia helped for your next cooking adventure! :)

So there you have it! The most important part of your Christmas menu and Filipino Christmas Food! Enjoy!