Bulalo (Filipino Beef Marrow Stew)
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 30 mins
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Servings
6 people
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Course
Main Course
Bulalo (Filipino Beef Marrow Stew)
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Bulalo is a traditional Filipino soup made from beef shank, marrow bone and various Chinese cabbages.
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Ingredients
- 2 lb beef shank
- 6 marrow bones
- ½ white cabbage thinly sliced, aka repoloyo
- ½ lb chinese cabbage finely chopped, aka pechay
- 2 baby bok choy , peeled
- 4 potato peeled and cut into pieces, firm-fleshed
- 2 scallions , thinly sliced
- 4 cloves garlic , chopped
- 1 (1-inch) piece ginger , grated
- 2 ears corn , cut into 3
- 1 tablespoon black pepper
- 1 tablespoon fish sauce aka patis
- salt , to taste
- 2 lime or 5 calamansi
- soy sauce
- vegetable oil
Equipment
- Pressure cooker
Instructions
- In a frying pan with a little vegetable oil, brown the potatoes for 4 minutes. Set aside.
- Detach the bok choy stems from the leaves. Cut the stems into small pieces and leave the whole leaves intact.
- In a pressure cooker, place the beef shank, marrow bones, onion and garlic. Cover with water and cook over low heat for 1 hour and a half.
- Remove the foam that sits above the broth and add ¾ cup (200 ml) of boiling water.
- Add the ears of corn, potatoes and pepper. Simmer for 10 minutes.
- Add the pechay and ginger and cook for 5 minutes.
- Add the bok choy stems and cook for 5 minutes.
- Add the bok choy leaves and cook for 1 minute.
- Season with fish sauce.
- Remove from heat and serve hot with a mixture of soy sauce and lime or calamansi juice.
Notes
- Cooking the bulalo slowly over low heat brings out the flavor of the meat and keeps the meat very tender.
- The cooking time mentioned here is given as a reference and depends on the quality of the meat. Poke the meat with a fork to check its tenderness.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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