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Bulalo
Beef shank and marrow soup
Bulalo: Batangas beef shank and marrow-bone soup with sweetcorn, cabbage and pechay
Bulalo is the pride of Batangas, south of Manila, served at roadside eateries on the way to Tagaytay where the cool upland air makes a steaming bowl the thing to order. Beef shank on the bone simmers for hours until the meat falls away and the marrow turns soft and wobbly, giving a clear, beefy broth seasoned just with fish sauce, onion and peppercorns. Corn on the cob, cabbage and pechay go in at the end. Spoon the marrow onto rice and dip the meat in fish sauce with calamansi and chilli. The usual mistake is skipping the first blanch: the broth turns grey and murky. Slow-cooker: after blanching, cook on low for 10 hours, adding the vegetables for the last 30 minutes on high. Chef's tip: keep the pot at a lazy simmer, never a boil, for the clearest broth.
- Total time
- 240 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 12 ½ cups waterplus more for blanching
- 1 onionquartered
- 1 tsp black peppercorns
- 3 tbsp fish sauce (patis)
- 3 corn on the cobeach cut in 3
- ½ small cabbagecut in wedges
- 10 ½ oz pechay or bok choyseparated into leaves
- 2 spring onions (optional)chopped
- 4 calamansi or lime (optional)halved, to serve
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Method
0/6 doneStep 1: Put the 3 ⅓ lb beef shank with marrow bone, cut in 5 cm rounds in a large pot, cover with cold water and bring to a hard boil for 5 minutes. Drain, then rinse the bones and the pot to clear away all the scum.
15 minStep 2: Return the shank to the clean pot with the 12 ½ cups water, 1 onion and 1 tsp black peppercorns. Bring just to the boil, then turn down to a gentle simmer.
15 minStep 3: Simmer, partly covered, for 3 hours, skimming now and then, until the meat is soft enough to pull away from the bone with a spoon.
180 minStep 4: Season with the 3 tbsp fish sauce (patis). Add the 3 corn on the cob and simmer for 10 minutes, then the ½ small cabbage for 5 minutes.
15 minStep 5: Add the 10 ½ oz pechay or bok choy and cook for 2 minutes, just until it wilts and stays bright green.
2 minStep 6: Ladle into bowls with a piece of bone and marrow in each. Scatter with 2 spring onions and serve with 4 calamansi or lime and extra fish sauce for dipping.
3 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 44 g
- Carbs
- 20 g
- Fat
- 25 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bulalo take?
- About 240 minutes in total: 20 minutes to prepare and 220 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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