Bulalo Dish It is a light color soup that is made by cooking beef shanks and marrow bones until the collagen and fat have melted into the clear broth.
In fact, it is native to the Southern Luzon region of the Philippines.
Bulalo is a Filipino stew made from beef shanks and marrow bones in fact.
A beef soup comprised of the shank with bone marrow still inside the bone, Bulalo is considered to be one of the most favorite main dishes in the Philippines.
Because of the popularity of this Filipino food, restaurants, and eateries specializing in cooking Bulalo were put-up.
Commercial restaurants also include Bulalo in their menu.
Bulalo Dish: Instructions
In a large pot over medium heat, bring enough water to cover meat into a boil. Then add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates on top.
Remove meat from water and wash under cold water to remove impurities. Discard liquid and rinse the pot.
In the pot, return meat and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
When the broth has cleared, add onions, fish sauce and peppercorns.
Lower heat to low, cover and cook at a bare simmer for about 3 hours or until meat is fork tender.
Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste.
Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Serve hot with fish sauce and calamansi.
Ingredients
- 3 pounds beef shanks, bone-in
- water
- 1 medium onion, peeled and quartered
- 2 tablespoons fish sauce
- 1 tablespoon peppercorns
- 3 corn, husked and cut into 3
- 1 bunch pechay, leaves separated
- 1 green onion, cut into 3
- salt to taste
Dipping Sauce
- fish sauce to taste
- calamansi juice to taste
