How to Cook Bulalo
This is a recipe for bulalo or beef shank soup.
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7.5 lbs. Beef shank (bulalo)
- 1 Knorr beef cube
- 1 bunch Napa cabbage (pechay Baguio)
- 2 pieces sweet corn (divided into 3 parts)
- 15 to 20 pieces long green beans (Baguio beans)
- 4 medium yellow onion (wedged)
- 1 tablespoon whole peppercorn
- 3 tablespoons fish sauce (patis)
- 12 to 15 cups water
Instructions
- 1
Boil water in a large cooking pot.
- 2
Add beef shank. Cover the pot and boil for 15 minutes.
- 3
Scrape the scums out of the cooking pot. Add whole peppercorn and onion. Cover the pot. Continue to cook in low heat for 2 to 3 hours or until the beef becomes tender. Note: you can use a pressure cooker to tenderize the meat. It should only take around 45 minutes.
- 4
Scoop the fats (oil) floating on top of the soup and discard.
- 5
Add corn. Cover and cook for 15 minutes.
- 6
Add long green beans (Baguio beans) and season with fish sauce (patis).
- 7
Arrange the fresh Napa cabbage (pechay baguio) on the serving bowl. Pour hot broth and arrange the beef shank, corn, and long green beans in the bowl.
- 8
Serve hot. Share and enjoy!