Post by Admin on Mar 24, 2016 23:35:08 GMT
Bulalo Beef Stew Recipe
To add flavor and richness, a slew of vegetables and seasonings are also combined like corn, baby bok choy, cabbage, potatoes, carrots, green beans, sayote, patis (fish sauce), bay leaves, etc. Do not be discouraged with the long cooking time though, because you can use the pressure cooker to tenderize the meat, and thus cutting the cooking time significantly.
Preparation Time: 10 mins
Cooking Time: 2 ½ hours
Yield: 4 servings
Ingredients:
1 kilo beef shank
1 onion, sliced
½ head cabbage, leaves detached and quartered
3 medium sized potatoes, peeled and quartered
3 ears of corn, cut into 3 parts
2 tbsp peppercorn
4 cups water
2 tbsp patis (fish sauce)
Cooking Direction:
1. Put the beef shank in a large cooking pot. Add the water, onion and peppercorn. Bring to a boil and remove the impurities as they rise to the top.
2. Lower the heat and allow it to simmer for about 2 hours or until the meat is fork-tender. The longer you cook it, the more flavorful the broth will become. If you are using a pressure cooker, cook for about an hour.
3. Add the potatoes and corn and simmer for another 10 to 15 minutes.
4. Add the cabbage and patis and cook for about 3 minutes.
5. Transfer to serving bowls and serve hot with rice.
6. Enjoy!
Bulalo or beef shank soup
A simple stock made by boiling beef shank, marrow bones and adding more spices and vegetables to enhance the flavors .
Preparation time: 30 minutes
Cooking time: 3 hours and 30 minutes
Total time: 4 hours
Yield: 4 servings
BULALO Lutong Pinoy Truly Filipino!
Ingredients:
2 lbs beef shank with marrow bone,
1lb beef bones
2 cloves garlic, diced
5 stalks of green onions
2 stalk of lemon grass
1 tbsp ginger, chopped
2 medium sweet corns cut in halves
2 long green peppers, chopped
1 tbsp brown sugar
1 bunch bok choy
2 tbsp fish sauce
1 tbsp whole peppercorns
2 medium potatoes, quartered
1 medium cabbage, quartered
1 /4 cup tomato puree
Cooking Direction:
1. Pour the water in a large stockpot, bring to a boil. Add the beef shank, ginger, onion, garlic, long green pepper, whole peppercorns, lemon grass, brown sugar, tomato puree and fish sauce. Let it simmer for about 2 hours. Skim off the scum on the surface of the boiling stock or soup. Simmer for another 1 hour to make sure that the meat is tender. Add more water or stock if needed.
2. Transfer the shank to a bowl. Leave the bones and continue boiling for another 1 hour. Get the bones and transfer it to a bowl. Strain the stock with a cheese cloth or with a very fine strainer.
3. Return the cooked shank to the strained stock; bring to a boil, add the sweet corns and potatoes let it simmer for about 5 minutes. Season with salt.
4. Add the cabbage and the bok choy. Let it stand for another 1 minute. Cover with the lid and serve.
Note: Use Pressure cooker as an option if you want to cook faster and easier. Let the shank boil for at least 1-2 hours.
To add flavor and richness, a slew of vegetables and seasonings are also combined like corn, baby bok choy, cabbage, potatoes, carrots, green beans, sayote, patis (fish sauce), bay leaves, etc. Do not be discouraged with the long cooking time though, because you can use the pressure cooker to tenderize the meat, and thus cutting the cooking time significantly.
Preparation Time: 10 mins
Cooking Time: 2 ½ hours
Yield: 4 servings
Ingredients:
1 kilo beef shank
1 onion, sliced
½ head cabbage, leaves detached and quartered
3 medium sized potatoes, peeled and quartered
3 ears of corn, cut into 3 parts
2 tbsp peppercorn
4 cups water
2 tbsp patis (fish sauce)
Cooking Direction:
1. Put the beef shank in a large cooking pot. Add the water, onion and peppercorn. Bring to a boil and remove the impurities as they rise to the top.
2. Lower the heat and allow it to simmer for about 2 hours or until the meat is fork-tender. The longer you cook it, the more flavorful the broth will become. If you are using a pressure cooker, cook for about an hour.
3. Add the potatoes and corn and simmer for another 10 to 15 minutes.
4. Add the cabbage and patis and cook for about 3 minutes.
5. Transfer to serving bowls and serve hot with rice.
6. Enjoy!
Bulalo or beef shank soup
A simple stock made by boiling beef shank, marrow bones and adding more spices and vegetables to enhance the flavors .
Preparation time: 30 minutes
Cooking time: 3 hours and 30 minutes
Total time: 4 hours
Yield: 4 servings
BULALO Lutong Pinoy Truly Filipino!
Ingredients:
2 lbs beef shank with marrow bone,
1lb beef bones
2 cloves garlic, diced
5 stalks of green onions
2 stalk of lemon grass
1 tbsp ginger, chopped
2 medium sweet corns cut in halves
2 long green peppers, chopped
1 tbsp brown sugar
1 bunch bok choy
2 tbsp fish sauce
1 tbsp whole peppercorns
2 medium potatoes, quartered
1 medium cabbage, quartered
1 /4 cup tomato puree
Cooking Direction:
1. Pour the water in a large stockpot, bring to a boil. Add the beef shank, ginger, onion, garlic, long green pepper, whole peppercorns, lemon grass, brown sugar, tomato puree and fish sauce. Let it simmer for about 2 hours. Skim off the scum on the surface of the boiling stock or soup. Simmer for another 1 hour to make sure that the meat is tender. Add more water or stock if needed.
2. Transfer the shank to a bowl. Leave the bones and continue boiling for another 1 hour. Get the bones and transfer it to a bowl. Strain the stock with a cheese cloth or with a very fine strainer.
3. Return the cooked shank to the strained stock; bring to a boil, add the sweet corns and potatoes let it simmer for about 5 minutes. Season with salt.
4. Add the cabbage and the bok choy. Let it stand for another 1 minute. Cover with the lid and serve.
Note: Use Pressure cooker as an option if you want to cook faster and easier. Let the shank boil for at least 1-2 hours.