How to cook bulalo

                                                  "Bulalong Pinoy"

 

Beef Bulalo Ingredients:

• 2 kg beef bone marrow, have your butcher chop it into small pieces
• 1 kg boneless beef shank or stewing beef
• 1 onion, peeled and sliced
• 3 liters water
• 2-3 medium potatoes, peeled and quartered
• 2-3 saba (plantain) bananas, each cut into two pieces
• 1 whole medium cabbage, quartered
• 3-4 tablespoons fish sauce (patis)
• Salt and pepper to taste

Beef Bulalo Cooking Instructions:

• Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
• Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
• Lower heat and simmer for about 40 minutes.
• Add the boneless beef shank or stewing beef and return to the boil.
• When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
• Add the potatoes and bananas.
• Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
• Add the cabbage and stir in fish sauce, salt and pepper to taste.
• Cook until cabbage is tender-crisp, about 2 minutes.
• Serve with rice.