BULALO You do not need to exert much effort to prepare this dish. However, time and patience is necessary. The key in preparing good bulalo is all in the meat. You should choose the appropriate meat (we are using shanks) and make it as tender as possible. Simmering beef or any other meat for longer periods of time makes it tender and releases all of its flavor. This is probably the reason why traditionally cooked Filipino Recipes tastes better — time and patience is always part of the ingredient.
Serves: 4
INGREDIENTS
- 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
- ½ cup Green onions
- 1 medium sized onion
- 34 ounces water
- 2 tbsp fish sauce (optional)
HOW TO COOK
- In a big cooking pot, pour in water and bring to a boil
- 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.
- Add the corn and simmer for another 10 minutes
- Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
- Serve hot. Share and Enjoy! 🙂
Looking for more? Visit list of pinoy recipe
Credits to: panlasangpinoy.com
