Bulalo (Beef Stew) Recipe
Bulalo (Beef Stew) Ingredients:
1 kilo beef shank (with bone and marrow); cut into desired pieces
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
1 clove garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorn
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce
Bulalo (Beef Stew) Cooking Instructions:
Fry potatoes in 3 minutes. Set aside
In a stock pot, simmer the beef shank with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more water if necessary. When beef is very tender, add the corn, potato, and peppercorn. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
Remove from fire and serve hot with soy sauce and lemon or kalamansi juice.
Cooking Tip:
Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the very meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank. When tender, add the necessary ingredients.
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