How To Cook Bulalo Tagalog - How To Cook. Add the beef shank, ginger, onion, garlic, long green pepper, whole peppercorns, lemon grass, brown sugar, tomato puree and fish sauce. Once the beef is ultra tender, add in the bok choy and cabbage.
Beef Bulalo Homestyle Filipino Recipes
For a quick process, you can use a pressure cooker if you have one. In a stock pot, simmer the beef shank for at least an hour or until tender. Bulalo (bone in beef shank) 10 peppercorns 2 onions, quartered 2 potatoes, cut in half 1 lb baguio beans, slice each bean in two 1 head napa cabbage 2 sweet corn, cooked cut into 4 pieces per corn salt and fish sauce (patis) to taste. Once cooked add chunky pieces of potatoes and corn. In this recipe, we use corn as part of the ingredients for our bulalo, but as an alternative or as an additional, you can also add in some potatoes to bring in more flavor and variety to the bulalo. Remove the meat from the marrow after ten minutes or it will dissolve into the broth. Cover with water and cook over low heat for 1 hour and a half. Remove the scum that rises above the soup. Continue boiling until there is no blood coming out from the meat and bones. Add the ears of corn, potatoes and pepper.
Once cooked add chunky pieces of potatoes and corn. Using a slotted spoon, carefully remove the beef shanks and arrange at the center of individual soup bowls. Add the bok choy stems and cook for 5 minutes. Then removed the meat and bones from the pot, cleaned it under cold water to remove the excess blood and scums. Add more hot water if necessary. Dump the water in the pot out and clean the pot. Remove pot from heat then add the bok. Remove the foam that sits above the broth and add ¾ cup (200 ml) of boiling water. Remove scum as it rises. Add the ears of corn, potatoes and pepper. In a sauce pot, combine pork blood and enough water to cover.
