Beef Bulalo Recipe

Bulalo

Bulalo is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines.

Many references have evolved regarding its origin. One of it says that this type of dish originated from

Batangas where you find the many versions of Bulalo. Other reference says that it actually came from Tagaytay in which there are a lot of cows.

 Reference : http://en.wikipedia.org/wiki/Bulalo

 

 

Ingredients:

• 1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
• 1 small head cabbage (repolyo); quartered
• 1/4 kilo Chinese cabbage (pechay)
• 2 potatoes; quartered
• 1 onion; sliced
• 4 cloves garlic; crushed
• 2 corns; cut in halves
• 1 tablespoon peppercorns
• Salt to taste
• Fish sauce
• 1 lemon or 5 kalamansi
• Soy Sauce

How To Cook:

1. Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood. 
2. In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. 
3. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. 
4. Add cabbage and Chinese cabbage. Season with fish sauce according to taste. 
5.  Remove from fire and serve hot with a mixture consisting of soy sauce or fish sauce and lemon or kalamansi juice.

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