Puchero Bulalo
This is a recipe for Puchero Bulalo
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs. bulalo (beef shank)
- 1 large baking potato (cubed)
- 2 ripe saba bananas (sliced)
- 14 ounces garbanzos
- 2 ½ cups beef broth
- 8 oz. tomato sauce
- 15 pieces long green beans
- 1 Chinese sausage (sliced)
- 1 medium ripe tomato (cubed)
- 1 medium yellow onion (chopped)
- 5 cloves garlic (crushed)
- ½ head medium cabbage (wedged)
- 1 bunch baby bok choy
- 2 tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
- 1
Heat a cooking pot or pressure cooker. Once hot, sear one side of the beef shank for 2 minutes. Turn it over to sear the other side for another 2 minutes.Remove the beef shank and set aside.
- 2
Pour oil into the pressure cooker. Saute onion, garlic, and tomato.
- 3
Add Chinese sausage or chorizo de bilbao. Saute for 2 minutes.
- 4
Add the seared bulalo back into the pressure cooker.
- 5
Pour tomato sauce and beef broth. Let boil. Cover the pressure cooker and pressure cook for 20 to 30 minutes.
- 6
Let the pressure out of the pressure cooker and then remove the cover.
- 7
Add the saba banana, garbanzos, and potato. Continue to cook for 5 to 8 minutes.
- 8
Add long green beans, bok choy, and cabbage. Stir. Cook for 3 to 5 minutes.
- 9
Add fish sauce and ground black pepper. Stir.
- 10
Transfer to a serving plate. Serve!
- 11
Share and enjoy!