How to Cook Beef Bulalo
Beef Bulalo is a Filipino delicacy, a bone-in beef shank soup with tender meat, aromatic spices, and rich bone marrow, creating a hearty and comforting dish that's perfect for any occasion.
Servings: 4 servings
Calories: 447kcal
Ingredients
- 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
Instructions
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.