The original "Sarap to the Bones", Bulalo is one of the most popular beef soups and can be found in different parts of the country. Like most dishes, the recipe tends to vary from one region to another but the basic is just it is slowly boiled beef shanks with bone (marrows) with an assortment of vegetables. Its one easy recipe but takes a lot of patience to prepare since it requires hours of boiling the meat until tender that it almost falls off the bones...
- 2 kilos beef shank with bones
- 3-4 bundles of pechay (or 1 head cabbage, bok choy)
- 3 medium size onion, whole and peeled
- 5 cloves garlic, peeled
- 4-5 pcs. corn, cut into 4-5 slices each
- 5 medium size potato, quartered
- 2 stalks leeks
- 2 Tbsp Pepper corns
- 2 Tbsp Salt or Fish sauce (3-4 Tbsp)
How to cook BULALO
- In a large pot, place beef shanks, corn, pepper corns, onions and garlic. Pour enough water to cover the meat.
- Boil in low fire for 2-3 hours until the meat is tender . Remove impurities that will "rise" during the process. You can also use a pressure cooker; 1 hour would be enough.
- When beef is soft and almost falls off the bone, add potatoes and boil for another 10 minutes or until tender.
- Add pechay (cabbage or bok choy) and leeks. Cover and cook for 2-3 minutes.
- Make final taste adjustments with salt or patis.
- Serve with calamansi, sili and fish sauce as dip.