Classic Morcon Recipe

You know it’s a truly festive occasion when there’s morcon on the table. Happy eating!

Classic Morcon Recipe

Amelita Abrera
Thank you so much Del Monte you make my recipes easier but delicious

Life Gets Better
You're welcome! Thank you too for sharing your Del Monte experience with us. Please check out our other recipes too at https://www.lifegetsbetter.ph/kitchenomics/recipes. Happy cooking everyday!

Ma.Criselda Canete
Exiting! How to tie beef? Thank you

Life Gets Better
Itatanong namin yan sa aming chef! In the meantime, check out our other recipes here https://www.lifegetsbetter.ph/kitchenomics/recipes. Also, please sign up as a member of Life Gets Better to save your favourite recipes, get tips on preparing healthy meals, watch kitchen tutorials and download exclusive Kitchenomics e-Cookbooks, and many more. Registration is FREE! Just go to https://www.lifegetsbetter.ph/auth/register.

Preparation Time

15 mins.

Cooking Time

1 hr. and 40 mins.

Serving Size

15

Ingredients:

  • 750 g beef, round, pre-sliced for morcon

FOR THE MARINADE

  • 3/4 Tbsp calamansi juice
  • 2 1/2 Tbsp soy sauce

FOR THE STUFFING

  • 2 pc egg, hard-boiled and each sliced into 6 wedges
  • 1/2 cup hotdog, cut into strips
  • 1/3 cup bacon
  • 1 1/4 cup carrot, cut into strips
  • 1/4 cup whole pickle, cut into strips
  • 1/3 cup cheese, cut into strips
  • 1/2 cup bell pepper, red, cut into strips
  • 1 Tbsp flour, all-purpose

  • 2 1/2 Tbsp oil

FOR THE SAUCE

Preparation

1. Pound beef to flatten. Marinate for 30 minutes. Drain and reserve marinade.
2. Starting at one end of meat, arrange the stuffing in alternate rows until all are used up. Roll and tie with string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.
3. Sauté garlic and onion. Add beef, DEL MONTE Original Style Tomato Sauce, water, laurel leaf, and marinade. Bring to a boil and simmer for 45 minutes or until tender.
4. Allow to rest for 10 minutes. Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.

Lusog Notes

This dish is high in vitamin A that protects one from infections by keeping skin and other parts of the body healthy.

Chef's Tip

Resting cooked meats before slicing allows the juices to settle. As such, the juices will not run off and keep the meat moist.

Click here for party proportion

Cooking Skills Needed

  • Deep Frying
  • Slicing

Cooking Tools Needed

  • Chopping Board

Amelita Abrera
Thank you so much Del Monte you make my recipes easier but delicious

Life Gets Better
You're welcome! Thank you too for sharing your Del Monte experience with us. Please check out our other recipes too at https://www.lifegetsbetter.ph/kitchenomics/recipes. Happy cooking everyday!

Ma.Criselda Canete
Exiting! How to tie beef? Thank you

Life Gets Better
Itatanong namin yan sa aming chef! In the meantime, check out our other recipes here https://www.lifegetsbetter.ph/kitchenomics/recipes. Also, please sign up as a member of Life Gets Better to save your favourite recipes, get tips on preparing healthy meals, watch kitchen tutorials and download exclusive Kitchenomics e-Cookbooks, and many more. Registration is FREE! Just go to https://www.lifegetsbetter.ph/auth/register.

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