Bulalo
Bulalo, with tender beef shanks, bone marrow, vegetables, and flavorful broth, is a hearty and delicious soup the whole family will love. Perfect for cold weather!
- Prep time
- 15 min
- Cook time
- 5 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds bone-in beef shanks
- cold water
- 1 large onion, peeled and quartered
- 2 tablespoons fish sauce
- 1 tablespoon peppercorns
- 2 corn, husked and cut into halves
- 1 bunch pechay, leaves separated
- 2 green onions, stemmed and cut into halves
- salt to taste
- fish sauce to taste
- calamansi juice to taste
- Thai chili peppers, chopped
Instructions
- 1
In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
- 2
Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.
- 3
In the pot, return meat and enough cold water to cover. Bring to a boil, skimming scum that accumulates on top.
- 4
When the broth has cleared, add onions, fish sauce, and peppercorns.
- 5
Lower heat, cover, and cook at a bare simmer for about 1 1/2 to 2 hours or until meat is fork-tender but not falling apart.
- 6
Add corn and simmer for 10 to 15 minutes or until corn is tender.
- 7
Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender.
- 8
Season with salt to taste. Serve hot with fish sauce and calamansi.