Bulalo
Bulalô is a traditional Filipino beef dish. It is a light-colored soup cooked by simmering beef shanks and bone marrow in a transparent broth until the collagen and fat have dissolved. Leafy vegetables (such as pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce are common ingredients.
Prep Time15 minutes mins
Cook Time5 hours hrs
Total Time5 hours hrs 15 minutes mins
Course: Main Course
Cuisine: Asian,, Filipino
Keyword: Beef Recipe, Beef, Filipino Recipe,Asian Recipe,Broth, Beef Shanks Recipe
Servings: 4 people
Calories:
1 Large Pot
1 Knife
1 Gas Range
1 Ladle
1 Chooping Board
- 3 pounds beef shanks bone-inwater
- 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
Bring enough water to cover meat to a boil in a large pot over medium heat. Continue to boil for about 10 minutes, scraping scum from the top. To remove contaminants, remove the meat from the water and wash it under cold water.
Return the meat to the pot, along with enough water to cover. Bring to a boil, scraping off any scum that forms on top. Add the onions, fish sauce, and peppercorns once the broth has clarified.
Reduce the heat to low, cover, and cook for about 3 hours, or until the meat is fork tender.
Simmer for 20 minutes, or until the corn is soft. Season with salt and pepper to taste. Cook for 2 to 3 minutes, or until the pechay and green onions are soft but still crunchy. Serve immediately with fish sauce and calamansi.