Entree: Philippines – Kapampangan – Morcon (Beef roulade stuffed with cured meats, vegetables, and egg braised in a savory tomato sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef top round or flank, butterflied and pounded thin
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper, freshly ground
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) calamansi juice or lemon juice
- 2 tbsp (30 ml) vegetable oil
- 4 slices deli ham (approx. 4 oz / 115 g)
- 4 oz (115 g) pork sausage or Spanish chorizo, cooked and sliced
- 4 large eggs, hard-boiled and peeled (approx. 200 g)
- 1 medium carrot, cut into thin matchsticks — about 3 oz (85 g)
- 4 small dill pickles, quartered lengthwise (approx. 2 oz / 55 g)
- 1/2 cup (120 ml) tomato sauce
- 1/2 cup (120 ml) beef broth
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 small onion, thinly sliced (approx. 3 oz / 85 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 bay leaf (approx. 1 g)
- 2 tbsp (30 ml) cooking oil for searing
- Kitchen twine for tying the roulade

Instructions

1. Prepare the beef: season the butterflied, pounded beef evenly with salt, pepper, soy sauce, and calamansi or lemon juice. Marinate 15–30 minutes.
2. Assemble the roll: on the beef, lay the ham slices, then arranged cooked sausage slices, carrot matchsticks, pickle quarters, and line up two hard-boiled eggs lengthwise in the center. Tightly roll the beef around the fillings and tie at 1–2 inch intervals with kitchen twine to secure.
3. Sear the roulade: heat 2 tbsp (30 ml) cooking oil in a large heavy skillet over medium-high heat. Brown the roulade on all sides until well caramelized, about 8–10 minutes total. Remove and set aside.
4. Build the braising sauce: in the same pan, add 2 tbsp (30 ml) oil if needed and soften the sliced onion over medium heat until translucent, about 5 minutes. Add garlic and cook 30 seconds. Stir in tomato sauce, beef broth, brown sugar, Worcestershire sauce, and bay leaf; bring to a simmer, scraping up browned bits.
5. Braise: return the seared roulade to the pan, spoon sauce over it, reduce heat to low, cover, and simmer gently 1 to 1 1/2 hours until beef is tender and flavors meld. Turn the roulade once during braising and add a splash of water or broth if sauce reduces too much.
6. Finish and serve: remove roulade, let rest 10 minutes, then remove twine and slice into 1/2-inch (1.25 cm) slices. Skim or reduce the sauce to thicken if desired, slice the roulade, spoon sauce over slices, and serve hot with steamed rice.