Beef Bulalo Recipe
Bulalo is close cousin to Nilagang Baka. The main difference is the cut of meat used. Beef shank and beef bone marrow are used in this dish. The recipe uses a variety of vegetables which include carrots, string beans, potatoes, and cabbage. In my family, we corn and pechay. This is completely optional, however.
The thing that has made me extremely proud of my birthplace and province, which is located in Silang Cavite on the border of the city of Tagaytay, is it is famous for its a very unique and special “Bulalo.” Having said that, the following is my father’s recipe straight from the Philippines. On an ending note, if you want the beef a little more tender, ensure that it is boiled over a lower temperature for a little over an hour.
- 1 kilo beef shank with meat and bone marrow
- 1 medium onion sliced
- 1 thumb sized ginger pressed
- 1 bundle bokchoy
- 2 medium corn cobs cut in halves
- 4 plantain bananas cut in halves
- 2 medium potatoes cut into quarters
- 2 stalks onion leeks chopped
- 1 tsp whole pepper corn
- fish sauce and pepper to taste
- enough water to cover the meat
- Servings: 5
- Time: 1 hour 20 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- In a medium to large pot, place in the beef. Add adequate water to cover the meat and bring it to a boil. Discard the first boil to remove the scum and lower the cholesterol content.
- Place the beef back into the pot. Pour in enough water to cover it. Add in the onion, whole pepper corn, and ginger. Season it with fish sauce. Simmer over a low heat for at least an hour or until the beef becomes tender.
- Add the corn when beef is tender. All it to simmer for at least 15 minutes or until the corn becomes tender.
- After the corn becomes tender, add the plantain bananas and the potatoes. Continue to simmer for an additional few minutes until potatoes become tender.
- Add the bokchoy leaves in. Pepper to taste (Adjust the seasoning to personal preferences). Cover and allow it to simmer for at least another 2 minutes until leaves are soft. Turn off the heat.
- Serve in a soup bowl. Add a sprinkle of onion leeks. Enjoy!
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