BULALO

During the rainy days in the Philippines, when the wind produces cool breeze, there is this one dish that is longed for to soothe the chilly rainy weather—that is the glorious Bulalo. Follow our Bulalo Recipe below.

Ingredients

• 1 kilo beef shank (with bone and marrow); 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 corn cut in halves
• 3/4 tablespoon peppercorns
• Salt to taste
• Fish sauce
• 1 lemon or 5 kalamansi

Instructions

Soy sauce Bulalo Cooking Instructions

1. Fry potatoes in 3 minutes. Set aside
2. In a stock pot, stew the beef shank (with bone and marrow) with salt, onion, and garlic for at least one hour.
3. Remove the scum that rises above the soup. Add more hot water if necessary.
4. When beef is fork tender, add the corn, potato, and peppercorns
5. Let stand for 5 minutes. Add cabbage and Chinese cabbage.
6. Season with fish sauce according to taste.
7. Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or juice.

Cooking Tips

1. Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
2. But if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.