Bulalo is basically beef shank soup with bone marrow still intact inside the bone. This is a very popular dish that is served in special occasions but you can order this dish in Filipino restaurants and fast foods all the time. My favorite part of bulalo is the tendon with the meat attached to the bone but what is really important in and what give the real flavor is the bone marrow. Just don’t eat too much of it because it is really high in cholesterol. Want to try other beef shank recipe? try this beef bulalo mami recipe!
Deliciously Savory Beef Bulalo
Beef Bulalo, a Filipino delicacy cherished for its hearty flavors, is a quintessential bone-in beef shank soup. This delectable dish is the life of the party during special occasions, yet you can savor its taste at any Filipino restaurant or fast-food joint. The primary charm of Beef Bulalo lies in the tender meat attached to the bone, but the piÃ¨ce de résistance is the rich, savory bone marrow, though it’s essential to enjoy it in moderation due to its high cholesterol content.
Preparation: A Hearty Start to Your Beef Bulalo Journey
The journey to a heartwarming bowl of Beef Bulalo begins with the right preparation. Here’s how to get started:
Choosing the Right Beef Shank
When visiting your local supermarket to purchase the meat, make sure to request the meat vendor to cut the shank crosswise into approximately 1 1/2″ thick pieces. The ideal way to accomplish this is by using an electric meat saw.
- Take a large casserole and place the beef shanks within it. Cover them with water, ensuring they are fully submerged.
- Introduce a symphony of flavors to your pot. Add onions, garlic, a bay leaf, star anise, ginger, lemongrass, and peppercorns. These aromatic ingredients are the secret to the savory magic of your Beef Bulalo.
- Season your concoction with salt to taste.
The Simmering Process
- Place your casserole over high heat and let the contents come to a boil. Be vigilant about removing any scum that surfaces during this phase.
- Once the pot is boiling, lower the heat and cover it. Allow the mixture to simmer for approximately two hours or until the beef reaches fork-tender perfection.
- An alternative method is to pressure-cook your Beef Bulalo. This reduces the cooking time to one hour and 30 minutes while still delivering impeccable results.
The Culmination: Bringing Your Beef Bulalo to Life
As you approach the final steps of your culinary journey, you’re closer than ever to enjoying a piping hot bowl of Beef Bulalo.
The Beef Shanks Take Center Stage
Using a slotted spoon, gently remove the beef shanks from the flavorful broth and artfully arrange them at the center of individual soup bowls. These tender shanks will be the star of the show.
Golden Broth, the Essence of Beef Bulalo
It’s time to shine a light on the essence of Beef Bulaloâ€”the savory broth. Strain the broth carefully, ensuring it’s free of any impurities.
The Vegetable Ensemble
- Take some fresh corn and cut it into three pieces each. The corn not only adds a delightful crunch but also enhances the visual appeal of your Beef Bulalo.
- Prepare the cabbage by removing the core and cutting it in half. For the pechay, trim the ends to ensure they’re perfectly fit for your dish.
- Add the corn to the broth, allowing it to simmer for 5-7 minutes. This infuses the broth with the sweetness of corn.
- Subsequently, introduce the cabbage and pechay leaves to the pot, simmering them for another 3 minutes. These greens add a refreshing contrast to the rich, meaty flavors of the broth.
The Grand Finale: Presentation and Enjoyment
Your Beef Bulalo is ready to be unveiled to eager palates. Here’s how to present and savor the final product:
- Gently scoop out the vegetables from the flavorful broth and arrange them around the centerpiece, the succulent beef shanks.
- Pour the hot, fragrant broth into the soup bowls, ensuring each bowl is brimming with the essence of Beef Bulalo.
- Serve your Beef Bulalo at once to capture the magic of this delectable dish at its finest.
Beef Bulalo is more than just a soup; it’s a celebration of flavors that warm your heart and soul. With the right ingredients, preparation, and presentation, you can craft a dish that transports you to the vibrant streets of the Philippines. Whether you’re enjoying it on a special occasion or at your favorite Filipino eatery, Beef Bulalo never fails to delight your taste buds and leave you craving for more. So, why not try your hand at cooking up a pot of this savory masterpiece and savor the heartwarming joy it brings to your dining table?
How to Cook Beef Bulalo
- 1 and 1/2 kilo beef bulalo bone-in beef shank
- 1 whole white onion
- 6 cloves garlic crushed
- 3 pcs bay leaf
- 1 tsp black peppercorns cracked
- salt to taste
- 2 bunches pechay Chinese cabbage or pei tsai
- 1/2 head cabbage Napa variety
- 2 pcs corn in a cob slice 3 pcs each
- 1 stalk lemongrass pounded and tied into a knot
- 2 stalks leeks cut into 1 inch
- 3 pcs star anise
- 1 thumbsized ginger sliced
- 1 beef cube optional
How to Cook Beef Bulalo :
- When buying in a supermarket ask the meat vendor cut the shank crosswise into 1 1/2" thick pieces.
- The best way to do this is to have it cut with an electric meat saw.
- Place the beef shanks in a large casserole. Cover with water.
- Add the onion, garlic, bay leaf, star anise, ginger, lemongrass 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. Cut corn into 3 pcs each.
- Core the cabbage and cut in half. Trim the ends of the pechay.
- Add the corn to the broth and simmer for 5-7 minutes.
- Add the cabbage and 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.
Cooking Tips for Beef Bulalo:1. Choose the Right Cut of Beef Shank Selecting the right cut of beef shank is crucial for a successful Beef Bulalo. Ask your meat vendor to cut the shank crosswise into approximately 1 1/2" thick pieces. This ensures that the meat cooks evenly and reaches the perfect tenderness. Using an electric meat saw for this purpose is highly recommended. 2. Remove Scum for a Clear Broth When you bring the beef shanks to a boil, be diligent about removing any scum that rises to the surface. This step is essential for achieving a clear and flavorful broth. Skimming off the impurities helps maintain the purity of the soup, ensuring that the aromatic spices and seasonings shine through. 3. Serve Immediately Beef Bulalo is best enjoyed fresh and hot. As soon as the vegetables are tender and the broth is rich and aromatic, serve it immediately. The hot broth not only enhances the flavors but also ensures that the beef shanks remain tender. Waiting too long to serve may cause the beef to overcook and lose its desirable texture. Enjoy your Beef Bulalo piping hot for the ultimate culinary experience.