Beef Morcon Recipe Negrense Style

Beef Morcon

Estimated cooking time: 2 to 3 hours.


Beef Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)


• 1/4 kilo ground beef liver


• 200 grams sliced sausages or ham


• 200 grams pork fat (cut is strips)


• 3 hard boiled eggs, sliced


• 100 grams cheddar cheese in strips


• 100 grams grated cheddar cheese


• 2 onions, chopped


• 5 bay leaf (laurel)


• 1/2 teaspoon of ground black pepper


• 1/2 cup vinegar


• 2 teaspoon salt


• 2 cups of water


• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.

Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

Roll the sliced beef with all the filling inside and secure with a thread or string.

Repeat the procedure for the two remaining beef slices.

On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the pot and bring to a boil. Simmer for one hour.

Add the vinegar and continue to simmer of another hour or until beef is tender.

Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.


Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.

Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

Optional: Garnish with olives before serving.