Beef Morcon

Beef Morcon
Staff Writer
Beef Morcon
Cristina De Guzman
Beef Morcon

Let me share with you my Mom's beef morcon recipe that I altered a bit. You will find this dish irresistible, and you definitely won't regret if you'll make this a part of your next big get-together. It's such a good alternative to the usual star of the dinner table, a large roast. The best thing about beef morcon is that you can prepare it ahead of time!

8
Servings
453
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  pounds  boneless beef shoulder roast, sliced into 4 thin sheets*
  • Salt and pepper, to taste
  • 2  tablespoons  garlic powder
  • medium-sized carrot, quartered lengthwise
  • 1  stalk  celery, cut into the same length as the carrot
  • whole dill pickle, quartered lengthwise
  • hickory-smoked sausage link, quartered lengthwise
  • slices hickory-smoked bacon
  • 3/4  cups  vegetable oil
  • 1/4  cup  all-purpose flour
  • cloves garlic, minced
  • medium-sized red onion, chopped
  • 1/2  cup  diced tomato
  • 2  cups  beef stock
  • dried bay leaves
  • 3/4  cups  pineapple juice
  • 1/4  cup  soy sauce
  • 1/2  cup  tomato sauce
  • Dried parsley flakes, for garnish

Directions

Season the beef with salt, pepper, and the garlic powder.

Wrap ¼ of the carrot, celery, pickled cucumber, and sausage with 1 slice of bacon. Place on the end of a slice of beef. Roll the beef, keeping the filling in the center. Tie with kitchen twine to ensure that the roll won't open up while cooking. Repeat to make 4 rolls.

Heat the oil in a large skillet over medium heat. Dredge each beef roll in flour and fry the rolls until they are evenly light brown, about 20-25 minutes. Remove from pan and set aside. Reserve 2 tablespoons of the oil.

Heat the reserved oil in a large saucepan over medium heat. Sauté the garlic, onion, and tomatoes for 1 minute. Add the stock, bay leaves, pineapple juice, soy sauce, and tomato sauce. Mix well and bring to a boil.

Season with salt and pepper, to taste. Reduce heat to medium-low. Add the beef rolls and simmer until tender, about 2 hours. Remove the beef rolls from the saucepan and let cool slightly.

Meanwhile, strain the sauce and then simmer until thick, about 20 minutes. Remove the kitchen twine from the beef rolls. Cut into slices, approximately ½-inch thick and arrange on a serving plate. Pour the sauce over the roll slices and serve.

Nutritional Facts

Total Fat
24g
34%
Sugar
3g
3%
Saturated Fat
10g
42%
Cholesterol
158mg
53%
Carbohydrate, by difference
12g
9%
Protein
48g
100%
Vitamin A, RAE
18µg
3%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
50mg
5%
Choline, total
149mg
35%
Fiber, total dietary
1g
4%
Folate, total
26µg
7%
Iron, Fe
6mg
33%
Magnesium, Mg
60mg
19%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
470mg
67%
Selenium, Se
53µg
96%
Sodium, Na
534mg
36%
Water
193g
7%
Zinc, Zn
18mg
100%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.