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Complete the Christmas spread with special Beef Morcon recipe

Benilde chef and teacher shares his

Beef Morcon by Chef Jester Arellano

Christmas is the season to bring out the family heirloom delicacies, each food a part of the tradition and celebration.

Beef Morcon is an all-time noche buena favorite. A special meat roll, this meticulously prepared roulade is stuffed with sausage or hotdogs, carrots, pickles, cheese and egg.

Chef Jester G. Arellano, an expert culinarian and full-time professional faculty of the School of Hotel, Restaurant, and Institution Management (SHRIM) of the De La Salle-College of Saint Benilde, shares his special recipe.

Yields 3 to 4 portions



  • 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)


  • 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
  • 1/2 pc bouillon beef cubes


Flattening and marinating the beef

  • Pound each of the beef with a mallet to flatten and tenderize. 
  • Marinate the beef with soy sauce, calamansi juice, paprika, salt and pepper. Cover and let it set for 30 minutes to an hour.
  • Remove the beef from the marinade and reserve the liquid for the sauce or braising liquid.

Filling and rolling the beef

  • Place a piece of beef flat on a plate or chopping board. 
  • Arrange each of the filling on tip of the meat on the end near you. 
  • Roll the meat to the other end, enclosing the filling inside. 
  • Using a butcher’s twine, secure the roll at around one-inch intervals. 
  • Repeat the filling, rolling and tying with the remaining of the beef.

Braising the beef 

  • In a large pot, heat oil over high heat. Sear the beef rolls until brown on all sides. 
  • Remove the beef then add the onions and garlic in the same pot. Sauté until fragrant and soft. 
  • Add the chorizo, diced tomato and tomato paste. Sauté for two to three minutes.
  • Deglaze it with red wine. Let it simmer for two to three minutes or until the alcohol smell is gone.
  • Add the reserved marinade and the beef stock. 
  • Bring to a boil and add the beef rolls. Turn the heat low and cover the pot with a lid. 
  • 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

  • Transfer and reserve the beef rolls on a plate or container. Remove the twine and cut into round slices.
  • Simmer and reduce the sauce until thick and flavorful. Season with salt and pepper as needed.
  • Pour the reduced sauce with the sliced beef rolls.
  • Serve while hot. 

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