Bulalo is a beef dish from the Philippines. It is a soup dish which is made out of beef leg bones with marrow boiled for really long hours so those ligaments and meat just falls apart when you are eating it, the soup contains a lot of oil melted from the fat covering the leg bones. It typically includes leafy vegetables (like pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro can also be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.
Ingredients:
2 beef leg bones, cut into 3–4 pcs each
1.5 kg beef shanks
1 tbsp black pepper corns
2 large red onions, quartered
2 pcs large corn, cut into 5 pieces per corn
5 stalks spring onions, chopped
leafy vegetables like bok choy or cabbage
water
sea salt and/or fish sauce
Cooking Procedures:
Place beef bones on a deep pot together with onions and pepper corns.
Add water until bones are entirely covered.
Bring to a boil and simmer for 2.5 hours, set it aside and keep it cool once cooled down remove the bones and set it aside. Using a sieve strain the broth and place it in a large bowl, place it on the fridge until the oil rises to the top and hardens, now you can easily separate it out then throw it away, you will not be using this unhealthy fat.
Place beef shanks and cooked bones on a deep pot then the clear broth, bring this to a boil then simmer for 30 minutes, remove any scum that rises. Add corn then continue to simmer for an hour.
Add your leafy vegetables and simmer for 3 minutes.
Flavour with salt or fish sauce, season with freshly ground pepper and top with chopped spring onions.
Pakabusog ka!
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