Bulalo or Beef Shanks with Bone Marrow Soup Recipe

Bulalo or Beef Shanks with Bone Marrow Soup Recipe

Bulalo or Beef Shanks with Bone Marrow Soup

Ingredients:

  • 6 pcs. bone-in beef shanks (about 2 lbs.), washed and drained
  • 12 cups water
  • 6 cloves garlic, slightly crushed
  • 1 medium sized onion, thickly sliced
  • 1 pc. Knorr beef cube, optional
  • 1 tsp peppercorns
  • 4 Tbsp fish sauce
  • 3 pcs. corn on the cob, each cut into 3-4 pcs.
  • 1 bundle pechay, washed and trimmed
  • 8 pcs. napa cabbage leaves, washed and trimmed
  • 4 stalks green onions, cut into 2 inch pcs.
  • salt and pepper

Procedure:

  1. Place beef in a big pot. Add enough water to cover the meat and bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the soup.
  2. Replace water and bring to a boil again. Add garlic, onion, peppercorns & beef cube and fish sauce. Cover and simmer until beef is tender, approximately 1½ – 2  hours. Test for tenderness. Add more water if necessary, i.e., if it has to be cooked longer. Add salt and pepper to suit your taste. Add corn cobs. When almost done (approx. 10 minutes), add pechay and napa cabbage. Simmer for 3 more minutes. Add green onions. Simmer for another minute.
  3. Remove from heat. Serve hot with rice!

Bulalo Pinoy Recipe

Bulalo Pinoy Recipe

Bulalo Pinoy

Bulalo is a beef dish that is made out of beef shanks, marrow bones and assortment of vegetables and spices. What makes this dish special is that is has a very satisfying and rich-flavored broth. This broth is produced when the beef shanks and marrow bones are boiled to perfection, until the fat and collagen of the beef meat and bones melted and mixed with the flavors of vegetables and spices.

Servings: 4

Ingredients:

  • 2 lbs beef shank
  • ½ pc small cabbage, whole leaf individually detached
  • 1 small bundle Pechay
  • 3 pcs Corn, each cut into 3 parts
  • 2 tbsp Whole pepper corn
  • 1/2 cup Green onions
  • 1 medium sized onion
  • 34 ounces water
  • 2 tbsp fish sauce (optional)

Procedure:

  1. In a big cooking pot, pour in water and bring to a boil
  2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
  3. Add the corn and simmer for another 10 minutes
  4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
  5. Serve hot. Share and Enjoy!