25 Jan2007


This was a spectacularly good morcon. I had all these great plans to do tons of Christmas favorites last December, but as usual, I got swamped with everything else and morcon3didn’t get to all the planned posts. As a kid, I didn’t like morcon much as it was typically very dry and somewhat tasteless. The tomato-ey sauce that often accompanied morcon was what made it bearable for me. And this wasn’t a big dish in our household growing up so I never really developed a childhood fondness for it the same way many readers waxed poetic about this, galantina, rellenong manok,etc. in the run-up to holiday posts last year. So after my somewhat tasteless results on galantina, I was a bit skeptical about yet another anchor dish at the Pinoy holiday table…

But I spied a brilliant looking morcon on the cover of a food magazine last december and when i turned to the article, it seems it was written by Chef Chris, who I am assuming is the same chef Chris who arranged the wonderful food for the second Marketmanila eyeball last November, so I just had to try it. What struck me about the article was its return to fundamentals – how to keep the beef moist (braise it long and slow), how to keep morcon2the flavors interesting yet classic (stuff it with chorizo, egg, cornichon and grated queso de bola), and how to have a luscious sauce (make one along the lines of an osso buco but add soy sauce… all in all, it was the easiest recipe to follow, it turned out brilliantly with a store bought piece of pre-packaged morcon meat and it was wiped out at the dinner table in NO TIME at all. Definitely a keeper. Get a copy of the December issue of Food for the recipe… Bravo Chris! It is obvious that formal training in French cooking does have its brilliant advantages, particularly when the chef applies it to dishes that everyone else takes for granted. And as for the issue raised elsewhere on very high-end meals that French-trained chefs can also whip out and a pricier level… if I were invited to a dinner with an 18 course meal by brilliant chefs, I would definitely go and enjoy it. I like my dried fish but I have eaten some pretty spectacular meals around the world that would have purchased several sacks of daing from the cost of just one meal. I see nothing wrong with that if you earned your money honestly and you aren’t hurting anyone else in the process…



  1. edee says:

    ….not a fan of morcon or embutido as well, but this look delish!

    Jan 25, 2007 | 7:45 pm


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  3. shaider says:

    not a fan of morcon as well but embutido i like. maybe its the texture hmm..

    Jan 25, 2007 | 9:20 pm

  4. marky says:

    Yes, I agree with that MM. Everyone has His/Her own right to spend Their own money even if its for a luxurious meal. Hats off to all filipino Private chefs out there! and thanks to Lori for that wonderful post.

    Jan 25, 2007 | 9:55 pm

  5. Larees says:

    I love morcon! It’s one of those holiday foods that everyone in the family knows how to prepare. I am clueless though; will have to try it soon.

    Jan 25, 2007 | 10:53 pm

  6. Maria Clara says:

    Morcon is always associated with special event meal like weddings, birthdays, fiestas or other family gatherings. I read it once in our local paper, it was also one of the most requested last meals of people at the death row back then in Muntinglupa. You are absolutely right slow braising is a key element in returning a very tasty, flavorful and rich morcon.

    Jan 26, 2007 | 2:32 am

  7. Chris Bautista says:

    Marketman, I am honored! Yep, it’s the same me, all of the above. Hehehe, just kidding. I’m glad you liked the recipe. This is the first detailed feedback I got for that article. I am a little bit OC with the instructions and included as much information as i can. I was not sure whether people would get turned off by the loooong text on procedures and notes on the ingredients. But I am happy if it helps even just one person.



    Jan 26, 2007 | 3:30 am

  8. Maria Clara says:

    More power to you Chris Bautista and MarketManila!!!! Yep, yep Hooray!

    Jan 26, 2007 | 7:05 am

  9. yan-i says:

    The morcon really looks soooooooo delicious :) hmmmmm maybe I should try it this weekend hehehe :) time for me to go to the grocery store :)

    Jan 26, 2007 | 8:38 am

  10. Lei says:

    MM, where did you get your pre-packaged morcon meat?

    Jan 26, 2007 | 9:13 am

  11. Lei says:

    MM, I just provided another email address on the email part but it is still the same Lei. =)

    Jan 26, 2007 | 9:15 am

  12. Cumin says:


    I haven’t eaten meat since 1999 but all of a sudden last night I had a horrible yearning to eat meat — ventured out at 10 p.m. for chicken bbq. I wonder to what extent reading your blog is responsible for corrupting me? (Btw, the bbq was baaad, I wish I had a slice of Chef Chris’s morcon instead!)

    Jan 26, 2007 | 11:04 am

  13. Guia says:

    Off topic, MM. Just read Robyn’s EatingAsia that they will be in the Phils. for 9 days starting next week. I know she commented about their trip in MM long ago. Hope she got in touch with you and other Pinoy foodies, so you/they can guide them in their forays. It is their 1st visit as I understand.
    Also, thanks for continuing to blog, MM! Much appreciated.

    Jan 26, 2007 | 12:14 pm

  14. Marketman says:

    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!

    Jan 26, 2007 | 4:55 pm

  15. Sr. Guadalupe, rgs says:

    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

    Jan 26, 2007 | 8:44 pm

  16. allen says:

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

    Jan 26, 2007 | 10:59 pm

  17. Ted says:

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

    Jan 27, 2007 | 3:23 am

  18. kulasa says:

    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.

    Jan 27, 2007 | 1:03 pm

  19. Chris says:

    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…

    Jan 27, 2007 | 11:19 pm

  20. C Shaw says:

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

    Jan 29, 2007 | 12:13 am

  21. Marketman says:

    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!

    Jan 29, 2007 | 6:55 am

  22. lori says:

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

    Jan 29, 2007 | 7:19 pm

  23. GIO de los REYES says:

    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

    Dec 13, 2008 | 5:06 pm


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