Stew Made from Beef Shanks and Marrow Bones “Bulalo”
Still clinging to the last vestiges of spring and the unusually cool weather we’ve been having, I wanted to break out my pressure cooker for one last hurrah before summer fully sets in. This dish comes from a country where the average temperature rarely falls below 80 degrees, making Bulalo a filling stew that’s deceptively light. Perfect, even in warmer weather.
Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines.
Many references have evolved regarding its origin. One of it says that this type of dish originated from Batangas where you find the many versions of Bulalo. Other reference says that it actually came from Tagaytay in which there are a lot of cows. There’s an old story that Tagaytay was part of Batangas.
The seasonings vary from chef to chef with some using only salt and black pepper while other variations call for patis, bay leaves or even garlic. But at its core, Bulalo a simple cattleman’s stew, best made in a large cauldron with whatever veggies are growing near by.
Image by kawalingpinoy
In that respect, it’s actually quite similar to the Mexican beef stew, Caldo de Res, which is not entirely surprising given the 250 years of trade that occurred between the two countries while under Spanish rule.
To get the soup extra clear, I’ve employed a two boil technique that uses a short boil to remove all the impurities from the beef, followed by a long simmer to extract all the flavour from the meat and bones. The pressure cooker, cuts the cooking time by about two thirds, but if you have the time/patience you can also do this in a large heavy bottomed stock pot or dutch oven.
For the veggies, I’ve used corn, sayote, and baby bok choy, but I’ve also seen this made with pechay (chinese cabbage), green beans, potatoes, carrots, etc.
Image by kawalingpinoy
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
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!
Video by Panlasang Pinoy