Filipino-Batangas "Bulalo" Recipe
Bulalo Ingredients:
1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
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 peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce
Bulalo Cooking Instructions:
Fry potatoes in 3 minutes. Set aside
In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
Remove from fire and serve hot with a mixture consisting of 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 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 or oxtail. When tender, add the necessary ingredients.
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Comments (8)
for authentic batangas bulalo taste, omit the garlic in the recipe. What you need to add here is ginger. If you want a richer texture, aside from using beef shanks, also use Ox tail. Make sure you clean the meat well by washing it and soaking it in a brine solution for several hours. ( Salt + Water + kalamansi)