Slow Cooker Beef Morcon
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Slow Cooker Filipino Beef Morcon (Roulade)

The saltiness of the brined meat is balanced by the sweetness of the sausages and pickles in the stuffing. The salty-sweet flavors are mellowed by the tangy tomato sauce. And, in the background, the unmistakable flavor of butter.
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 3 to 4
Author CASA Veneracion

Ingredients

  • 500 grams beef round (top round, eye round and bottom round are all good)

For the brine:

  • 2 tablespoons salt
  • 1/2 teaspoon prague salt
  • 1 teaspoon peppercorns
  • 1/4 teaspoon baking soda
  • 1 bay leaf

For the stuffing:

  • 150 grams fatty belly bacon
  • 1 whole pickle cut into halves lengthwise
  • 1 carrot cut into sticks
  • celery
  • sausages cut into halves lengthwise
  • 1 hard-boiled egg cut lengthwise into quarters

For browning and braising:

Instructions

  • Pound the beef with a mallet to a thickness of about half an inch. Cut into a square or rectangle (use the trimmings for another dish). Place in a resealable bag.
  • In a bowl, mix together the ingredients for the brine with a cup of water. Pour into the bag with the meat. Seal the bag and keep in the fridge overnight.
  • Rinse the beef and pat dry with paper towels.
  • Lay the beef flat. Note the beef grain. You want to slice the morcon across the grain after it is cooked so all the stuffing ingredients should be arranged in the same direction as the beef grain.
  • Arrange the bacon slices to cover the entire surface of the beef.
  • Near one end of the beef square, arrange the carrot sticks, celery, sausages, pickle halves and egg quarters. Again, arrange them in line with the meat grain.
  • Roll up the meat as tightly as you can then tie up with kitchen twine.
  • Heat the butter and olive oil. Brown the rolled beef lightly.
  • Transfer the browned meat to the slow cooker.
  • Pour the remaining olive oil and butter over it followed by the tomato sauce. Cook for eight hours on LOW or for five hours on HIGH.
  • Cool the morcon in the sauce. Chill overnight to make slicing easier and neater.
  • Lift the morcon off the sauce. Reheat the sauce in a small sauce pan until simmering.
  • Cut and the discard the kitchen twine. Cut the morcon across the grain into half-inch slices.
  • Arrange the morcon slices in a shallow bowl. Cover the bowl with cling film (leave a small opening for steam vent). Heat in the microwave oven on HIGH for two minutes. Spoon the sauce around the sliced morcon. Sprinkle with scallions. Serve the slow cooker Filipino beef morcon with rice or bread.

Notes

Note that your choice of sausage in the stuffing will affect the taste of the cooked morcon. Please use a well-seasoned sausage variety, NOT canned Vienna sausages and NOT hotdogs.
I used homemade tomato sauce which was already flavored with garlic, onion and oregano. If using commercial tomato sauce, you will have to mix it with sauteed garlic, onion and oregano. Season it too with salt and pepper.