During the rainy days in the Philippines, when the wind produces cool breeze, there is this one dish that is longed for to soothe the chilly rainy weather—that is the glorious Bulalo. Follow our Bulalo Recipe below.
Bulalo is a popular dish in Batangas, wherein you would normally see the best bulalo served alongside the roads, usually near bus stops. Batangas is the center of cattle industry in Luzon.
Bulalo and it’s other name
In Leyte, it is called “pakdol,” while it is referred to as “Kansi” in Iloilo and Bacolod. The secret to the hearty flavour of bulalo recipe is slow cooking the beef bones with yellow corn in a cob, pechay leaves, peppercorns, onion leeks and cabbage. Some old folks in the Philippines uses wood fired pots when simmering and tenderizing beef bones. The best part of the beef to use for the bulalo broth is the shinbone with marrow and the leg meat.
Tips When Eating Bulalo
For easy access to the bone marrow when eating, and for a more appetizing food presentation, there are available machine-cut beef bones or beef shank. It is essential to remove the marrow from the bones right after the first boil or the marrow will just melt away and will mix into the boiling broth. The marrow can then be placed back inside the cavities of the beef bones or it could also be served on a separate plate.
Bulalo Recipe, Serving Tips
To serve the bulalo,
- Place the beef shanks on individual bowls, the pour the hot bulalo broth over the beef shanks.
- You can use the corn or onion leeks as garnish.
- Bulalo is also eaten with a condiment just like how any Filipino would normally eat it.
- The best condiment for bulalo is a mixture of freshly squeezed calamansi juice, patis or fish sauce (you can also use soy sauce or toyo) and some red hot chili peppers or siling labuyo.
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- 1 kilo beef shank (with bone and marrow); cut in chunks
- 1 small head cabbage (repolyo); quartered
- 1/4 kilo Chinese cabbage (pechay)
- 2 potatoes; quartered
- 1 onion; sliced
- 4 cloves garlic; crushed
- 2 corn cut in halves
- 3/4 tablespoon peppercorns
- Salt to taste
- Fish sauce
- 1 lemon or 5 kalamansi
- Fry potatoes in 3 minutes. Set aside
- In a stock pot, stew the beef shank (with bone and marrow) with salt, onion, and garlic for at least one hour.
- Remove the scum that rises above the soup. Add more hot water if necessary.
- When beef is fork tender, add the corn, potato, and peppercorns
- Let stand for 5 minutes. Add cabbage and Chinese cabbage.
- Season with fish sauce according to taste.
- Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or juice.
- Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
- But if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.