Good Day, everyone l' m here to let you know how to cook bulalo. I hope when I post this, we can also continue to cook this kind of food.
We have ingredients that can be used in cooking to make our bulalo delicious.
Beef Shank
2
L
Water
1
pc
Onion
4
cloves
Garlic
1
tsp
Black Peppercorn
1
pc
Bay Leaf
1
pc
Potato
1
pc
Yellow Corn
0.5
head
Cabbage
TEST LABEL
2
sprigs
Onion Springs
2
sachets
MAGGI® Magic Sarap® 8g
1
tbsp
Toasted Garlic
It’s a well known fact that Filipinos love stew and soup dishes. From the sour sinigang to the sweet tinola, there’s guaranteed to be a soup dish for every flavor palate preference –– all great to sip and enjoy, especially during long, cool nights. But one of the most popular, and arguably most delicious, soups out there, is the classic Bulalo, or beef shank stew.
One might classify bulalo as a kind of nilaga –– after all, there doesn’t seem to be much difference in ingredients, nor in the cooking process. But what sets bulalo apart is the very specific choice of meat we use for it. The star of a great bulalo is always the meat –– more specifically, the use of beef shank, with marrow still inside the bone. The meat of bulalo is famous for melting in your mouth, practically falling off the bone with how tender it becomes! Doesn’t the mere thought of it make your mouth water?
Bulalo may only have a few ingredients, but it takes an awful lot of patience to prepare. This is only because you have to wait for the beef to reach optimal tenderness. In this recipe, we let our bulalo sit and boil for about an hour and a half. If you have a pressure cooker it should take less time, but still a while, compared to other dishes. In fact, one and a half hours might still be short compared to other recipes, which let the bulalo simmer for much longer. My Batangas Bulalo recipe recommends a boiling and cooking time of 4 hours! But fear not –– with bulalo, especially when cooked well, the wait is always worth it!