Beef Morcon Recipe with soy sauce, sweet pickles & hot dogs

by Joost Nusselder | Updated:  August 28, 2020

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Beef Morcon Recipe is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg.

This is considered as a holiday dish and is usually served during Christmas and New Year’s Eve.

At first glance, morcon and another meat-roll up the recipe, Embutido, look like they are the same; however, their differences lie in the meat-roll up.

In that, while Embutido uses mixed ground pork, morcon uses beef flank as the meat-roll up that will house the other ingredients.

In this Beef Morcon Recipe, we discover a dish that can be added to your repertoire of dishes to be cooked during the holiday season.
Beef Morcon Recipe
This Beef Morcon Recipe is made up of beef flank steak, carrots, flour, hotdogs, pickled cucumber, cheese, and hardboiled eggs.

Beef Morcon Recipe Preparation Tips


Beef morcon recipe

Beef Morcon Recipe is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Christmas and New Year’s Eve.
Course Main Course
Cuisine Filipino
Keyword Beef, Morcon
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Calories 420kcal
Author Joost Nusselder
Cost $8


  • 2 kg beef bottom round cut morcon-style (wide beef slices)
  • juice from 1 lemon
  • ½ cup soy sauce
  • pepper, to taste
  • 1 medium carrot peeled and sliced lengthwise into strips
  • 2 hot dogs sliced lengthwise into strips
  • 4 pcs sweet pickles sliced lengthwise
  • 4 hardboiled eggs peeled and cut lengthwise into halves
  • ½ cup flour
  • ¼ cup oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • reserved marinade (from marinated beef)
  • 1 cup tomato sauce
  • 2 cups beef broth
  • 1 bay leaf
  • salt and pepper, to taste ½
  • ½ cup liver spread


  • Arrange each beef slice between two parchment paper or cling wrap and with a meat mallet, pound to about ½-inch thick (or thinner).
  • Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
  • In a bowl, combine beef, lemon juice, soy sauce and pepper to taste.
  • Marinate for about 30 minutes.
  • Drain beef from marinade, squeezing any excess liquid and reserving marinade.
  • Lay beef on a flat work surface arranges strips of carrots, hot dogs, pickles, and eggs lengthwise over the meat.
  • Gently gather the end of beef upwards and roll neatly into a log, enclosing the filling.
  • With kitchen twine, tie beef roulades snugly at both ends and center to fully secure.
  • Lightly dredge with flour.
  • Heat oil in a wide, heavy-bottomed pan. Gently add the beef roll and lightly brown on all sides. Remove from pan and drain on paper towels.
  • Discard oil from skillet except for about 1 tablespoon.
  • Add onions and garlic and cook until browned.
  • Add reserved marinade and bring to a boil, scraping sides to deglaze a pan.
  • Add tomato sauce and beef broth.
  • Add bay leaf. Season with salt and pepper to taste.
  • Bring to a boil. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 45 minutes to 1 hour or until beef is tender.
  • Remove beef rolls from pan and allow to stand for about 3 to 5 minutes.
  • Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.
  • Add liver spread into the sauce and stir until dissolved.
  • Continue to cook for about 5 minutes or until sauce is thickened.
  • Pour sauce over morcon slices.
  • Serve

The best meat for this recipe is beef round (the rear leg of the cow).


Beef Morcon

Being a dish served during the holiday season, morcon is very much familiar to the Filipino taste buds, and with proper preparation and generous ingredients, this morcon recipe is going to be always a part of Filipino tradition.

Thank you and Mabuhay!

Also check out this budget-friendly Pork Sinigang sa Kamias Recipe

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.