Ribeye Morcon is a holiday dish that I grew up eating during Noche Buena or Media Noche. It’s a dish that I always look forward to during the holiday season. My Lola Julie would painstakingly prepare this delicious dish all by herself. She makes sure that the beef is beautifully sliced (she slices the beef herself), the ingredients are cut into right portions and has been rolled and tied properly. During those times, my cousin Gia and I normally would watch her prepare it.
All those years of observing has made me interested in making my own Ribeye Morcon. So, now that I have a family of my own, I always include a homemade Morcon in our Noche Buena menu.
Cooking Ribeye Morcon for 8 hours just like what my Lola Julie used to do is quite tiring, but this incredible dish is worth all the “pagod” and the calories.
Some have asked me if I will share my Ribeye Morcon recipe on my blog or if they can ask it from me instead. Of course!
Wondering why I would share an heirloom recipe so freely? The answer is simple. Good food, just like great experiences, are meant to be shared.
Here is the recipe of my Lola Julie’s Ribeye Morcon.
The picture above doesn’t do justice to how good and tender this Ribeye Morcon is! It may just have 3 main ingredients compared to other Morcon recipes, but it makes for a completely dee-lee-cious dish!
The Filipino Morcon is nothing like the Spanish version. Our Morcon is like a roulade or rolled meat while the Spanish Morcon is a type of Chorizo.
Let’s begin our Ribeye Morcon
- 700g Ribeye slices into thin sheets. 1 thin sheet can be divided into 3 sheets. (You can buy ready sliced ribeye morcon in the supermarket. But if you want to do it yourself, slice it 1/3 inch thick.)
- 1/4 cup Calamansi juice
- 3 tbsp. Soy sauce
- 1 tbsp. Worcestershire sauce
- Tomato Sauce
- Tomato Paste
- Salted eggs sliced lengthwise
- 3 cloves garlic
- Thinly sliced onions
- Cubed tomatoes
- Olive oil
- Butcher’s string
- Combine calamansi juice, soy sauce and Worcestershire sauce. Marinate beef for 2-3 hours before assembling.
- After marinating, place your beef on a flat surface and start assembling the ingredients. (Note: set aside the marinade as you will need to use it later on.)
- In each beef sheet, place hotdog and salted egg.
- Roll the meat and secure it with a butchers string around it.
- Repeat procedure until all beef sheets are done.
- Coat the beef with flour and on a non-stick pan, heat oil and brown the beef roll. Drain and set aside.
- Using my mother-in-law’s Saladmaster, I added olive oil and sauteed onions, garlic and tomatoes
- Add in the tomato sauce, paste and the left over marinade. Add water little by little if the sauce gets too thick.
- When the sauce boils, lower heat. Add the beef rolls all at the same time.
- Cook in really low fire until it gets tender. The sauce will thicken because of the flour coating from the beef roll. So, add water from time to time and give it a stir to avoid sticking to the pan.
I cooked my Ribeye Morcon for a total of 8 hours just like my Lola Julie’s method to blend the flavors from the beef, marinade and sauce altogether.
- Season with salt and pepper.
- Slice the rolls to your desired thickness.
- Assemble your Morcon on a serving platter and pour the sauce over. Serve while hot.
This recipe makes 2 large Ribeye Morcons.