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You are here: Home / Beef Recipes / Beef Bulalo Mami

Beef Bulalo Mami

November 15, 2017 by Manny 2 Comments

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Beef bulalo mami is a variant of the famous beef mami. The difference is that beef bulalo mami uses beef shank with bone marrow in it which make the dish taste richer and more flavorful than using beef chunks or briskets. The bone and the bone marrow makes this mami dish a winner. Actually, if you have tasted bulalo soup, the only difference it that it is a complete meal because it already has egg noodles and no need to eat it with rice. There are also choices on using the kind of noodles you want to put in this dish. You can either used fresh egg noodles (miki) or the dried egg noodles.

 

Beef Bulalo Mami
Print Recipe
5 from 2 votes

How to Cook Beef Bulalo Mami

Beef bulalo mami is a variant of the famous beef mami. The difference is that beef bulalo mami uses beef shank with bone marrow in it which make the dish taste richer and more flavorful.
Prep Time15 mins
Cook Time2 hrs 3 mins
Total Time2 hrs 18 mins
Course: Beef Recipe
Cuisine: Filipino
Servings: 6 servings
Calories: 477kcal
Author: Manny

Ingredients

  • 1 1/2 kilo bone in beef shank with bone marrow sliced to serving pieces
  • 1 tsp. whole black peppercorns
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1 medium Chinese cabbage cut into 2 inch lengths
  • 2 whole corn on the cob cut into 2 inch pieces
  • 200 grams dried egg noodles
  • 2 beef bouillon cubes
  • 12 pcs hard-boiled quail eggs
  • sliced spring onions
  • fried garlic for garnishing
  • 1 Tbsp. patis fish sauce (optional)
  • salt and pepper to taste

Instructions

    How to cook beef bulalo mami:

    • In a medium size pot, saute garlic and onion until fragrant. The add the beef shank and saute until slightly brown.
    • Add water just enough to cover the meat or about 8 cups. Add in the corn and peppercorns. Bring to a boil and remove the scum floating on the broth.
    • Lower the heat and simmer until the meat and tendons are tender for about 2 to 3 hours. Add more water if necessary.
    • Then add in the bouillon cubes, patis (if desired) and egg noodles. Cook for another 2 minutes. Next add in the Chinese cabbage and cover then simmer for 1 minute more. Adjust the seasonings with salt and pepper.
    • To serve in individual bowls: divide the noodles in serving bowls, add one serving of beef shank, corn and cabbage. Pour some beef broth, add hard boiled quail eggs then garnish with spring onions and fried garlic. Serve hot.

     

    Beef Bulalo Mami Pinterest

    Try Other Delicious Recipes:

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    • La Paz Batchoy
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    Filed Under: Beef Recipes Tagged With: beef bulalo, bulalo mami

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Beef Shawarma Filipino Style
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    Reader Interactions

    Comments

    1. Gerry Poe

      March 4, 2018 at 8:19 pm

      5 stars
      Looking forward to cook this beef bulalo mami very soon! Thanks for this recipe!

      Reply
      • Manny

        March 8, 2018 at 6:13 am

        5 stars
        Hi Gerry, I’m sure you can cook it perfectly! Thanks for your comment!

        Reply

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