Since I thought the hubs was going home last night, I made bulalo for him Thursday night as that is one of his favorite “filipino” food. At least this is one dish that takes on the flavor as the dish gets “old.” You know what I mean…I can’t think of how to describe it. Oh, in other words, it’s more flavorful after a day or two. There!
Ingredients
750 g. of bulalo (bone-in beef shank)
1 whole onion
1 whole garlic
1 bay leaf
6-8 peppercorns
salt
2 bunches of pechay (Chinese cabbage or pei tsai)
1/2 head of cabbage (Napa variety) [I used the regular one]
2 potatoes & 1 large carrot [I used like 3 carrots!]
Method
Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.Using a slotted spoon, carefully remove the beef shanks and arrange at the center of individual soup bowls. Strain the broth. Reheat to boiling point.Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes.Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.
Note: I’ve uploaded a new photo of the bulalo I made most recent . . . sans the carrots this time.
thanks for this recipe!
been wanting to make it myself.
Hello Tanya:
I’m glad you found this recipe for bulalo on my site. I also happened to go on your site and good luck to you on your camera project!
Thank you for featuring the Bulalo recipe. I’ve been researching magazines, newspapers to have my copy of the recipe since i cannot buy recipe book for my own.
More power!
Glad you found it on my blog. It’s relatively easy to make. The longest part of course is making sure that the beef is cooked and tender. The last time I made it, I put a fork inside the pot. I remember my mom doing this . . . she said it’s suppose to make the beef tender. It seemed to work but I don’t know if I just let the beef simmer longer? Good luck Ace with your bulalo!
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You’re very much welcome, Ma’am. Yours definitely looks so much better than the kind they serve at the Filipino place I blogged about lols.
God Bless,
Phoenix
Thanks for the recipe! Lol on the fork in the pot. My dad does that too.