Comments on: Morcon by Chef Chris Bautista

By: GIO de los REYES

GIO de los REYES — Sat, 13 Dec 2008 09:06:56 +0000

I am big fan of MORCON. But you’re right, MM. I’ve eaten a lot of very dry Morcon as a child in the Phil. and it used to hurt my gums…lol! Nonetheless, I still loved it. I couldn’t agree more that “Braising” is the right method to make perfect MORCON. For those who might benefit from the information, -it’s a combination of moist and dry heat cooking technique. Then the same liquid in which the “roulade” was cooked is used to make the sauce which in my version is a kind of Espagnole sauce with a filipno twist.

Thanks for all the good eats, Marketman. GIO

By: lori

lori — Mon, 29 Jan 2007 11:19:26 +0000

I think Chris Bautista is one of the best chefs in Manila, if not the Philippines. Kudos, Chris!

By: Marketman

Marketman — Sun, 28 Jan 2007 22:55:10 +0000

C Shaw, FOOD is a local publication of ABS CBN Publishing. I found a link through google here. They have some interesting recipes and should certainly bring you a touch of home if you live abroad. And no, I am not related to the magazine in any way shape or form... Enjoy!

By: C Shaw

C Shaw — Sun, 28 Jan 2007 16:13:41 +0000

MM, where can i possibly get subscriptions of this FOOD magazine, interesting to have. i live in Europe, by the way.

By: Chris

Chris — Sat, 27 Jan 2007 15:19:15 +0000

Ted, typically beef round is used but you can use any cheap cut of beef. I imagine butterflying shin meat or kalitiran would work wonders too- with all the litid melting into gelatin after it has been braised…

By: kulasa

kulasa — Sat, 27 Jan 2007 05:03:12 +0000

Hi MM! I have tried Chris’ recipe too! The article had really good information – like what Sr. Guada says. I tried it during the hoidays and turned out really superb. Tha issue of Food isnow so dog-eared since most of my relatives started passing it around when they found out where I got to learn how to make this hit morcon. Congrats Chef Chris, count me in as one who’ll swear that what you said works.

By: Ted

Ted — Fri, 26 Jan 2007 19:23:21 +0000

What type of meat is used for Morcon? Is it the skirt steak used for fajitas?

By: allen

allen — Fri, 26 Jan 2007 14:59:42 +0000

I’ve never seen morcon with the beef cut this thick before, but it sure looks good!

By: Sr. Guadalupe, rgs

Sr. Guadalupe, rgs — Fri, 26 Jan 2007 12:44:33 +0000

Dear Marketman,

For Christmas dinner our main dish was Morcon, using Chris’ recipe. I used pork liempo instead of beef. It was a hit. Chris’ warned about the salitness of the chorizo, cheese and toyo. I took notice of this warning. The sauce was just perfect.
I am a regular subscriber of FOOD magazine.

Sr. Guada

By: Marketman

Marketman — Fri, 26 Jan 2007 08:55:37 +0000

Guia, Robyn did mention many months ago she is coming. I understand from friends she will be well hosted by top photogrphers and foodies alike… I have no doubt she will get a warm welcome. Lei, I bought the morcon cut at Price Smart around the holiday season. If you don’t see it, ask the butchers to make one for you, or order it in advance… Chris, glad it was indeed you who did the recipe… it was really good, thanks!