Hello Everyone! So today’s dish is also a classic and most favourite Filipino main dish that can be found on, if not all, most menus across the Philippines. Bulalo, as stated in the title above, is a beef bone marrow soup that is light in colour and as the name states, uses beef shanks and marrow bones paired with various vegetables such as bok choy, corn cobs, green beans, etc. Because of the popularity of this dish, many restaurants and eateries across the Philippines specialise in Bulalo. Some of the most famous “Bulalohan” can be found in Tagaytay City (Cavite) and Santo Tomas (Batangas).
It is not a very hard dish to prepare – simple ingredients and simple cooking is all it really takes. In fact, all your really need for this dish is time and patience. The key to preparing this dish though is to choose the appropriate meat, shanks to be specific, and to make it as tender as possible. To achieve this is to simmering the beef for longer periods of time; it also releases all of its flavour. For me, the best tasting bulalo I’ve had to date was at Nina’s Itikan in Santa Clara, Bulacan. Even though they specialise in itik (duck), their bulalo was very rich in flavour. Even my dish that I am going to share with you today cannot match to its flavour!
- 1kg beef shank
- 2L water
- 3 cloves garlic, crushed
- 1 corn on a cob, cut into 4 equal parts
- 1 large potato, cut into chunks
- 1 long red chilli
- 1 medium sized onion, quartered
- 1 small bunch bok choy
- 1 small bunch green beans, trimmed
- 1 stalk lemon grass, halved and bruised
- 2 tsp salt
- 2 tsp whole black peppercorns
- Pour water into a large cooking pot together with the salt, peppercorns, and lemongrass. Bring the water to a boil. Once boiling, add the beef shanks in and simmer for about 1 and a half hours; if you are using a pressure cooker then 30 minutes should do the trick.
- Then add in the chilli, garlic, and onions, and simmer for a further 30 minutes until the meat is tender. Add in the corn, green beans, and potatoes, and simmer for another 10 minutes, then followed by the bok choy. If broth needs a bit more salt, then add in a few teaspoons of fish sauce to season to taste.
- Serve hot with steamed rice and enjoy! A great dish to share during cold, rainy day/night to warm up your insides!
– Ally xx