BULALO is a Lutong Pinoy and is Truly Filipino! It is a beef shank soup and is considered one of the most favorite soups all over the Philippines. Wherever province you visit in the Philippines, you will always find this soup recipe.
Bulalo as many Filipinos know actually originated in Batangas. It is a simple stock made by boiling beef shank, marrow bones and adding more spices and vegetables to enhance the flavors.There are many ways to cook and prepare Bulalo but the most important is - "the longer we boil the bones and tenderize the meat the more flavorful stock we get and the more special soup we can create.
I am going to share here my mother's very own Filipino Recipe for Bulalo. This is the only recipe that I have been following over the years. It's healthy and its very tasty!
Preparation time: 30 minutes
Cooking time: 3 hours and 30 minutes
Total time: 4 hours
Yield: 4 servings
Cooking Ingredients:
2 lbs beef shank with marrow bone,
1 lb beef bones
2 cloves garlic, diced
5 stalks of green onions
2 stalk of lemon grass
1 tbsp ginger, chopped
2 medium sweet corns cut in halves
2 long green peppers, chopped
1 tbsp brown sugar
1 bunch bok choy
2 tbsp fish sauce
1 tbsp whole peppercorns
2 medium potatoes, quartered
1 medium cabbage, quartered
1 /4 cup tomato puree
Cooking Direction:
1. Pour the water in a large stockpot, bring to a boil. Add the beef shank, ginger, onion, garlic, long green pepper, whole peppercorns, lemon grass, brown sugar, tomato puree and fish sauce. Let it simmer for about 2 hours. Skim off the scum on the surface of the boiling stock or soup. Simmer for another 1 hour to make sure that the meat is tender. Add more water or stock if needed.
2. Transfer the shank to an empty bowl. Leave the bones and continue boiling the marrow bones for another one hour. The, remove the bones and transfer it to a another empty bowl. Strain the stock with a cheese cloth or with a very fine strainer.
3. Put back the cooked shank to the strained stock; bring it toboil, then add the sweet corns and potatoes. Let it simmer for about 5 minutes. Season with salt.
4. Add the cabbage and the bok choy. Let it stand for another 1 minute. Cover with the lid and serve it hot!
Please take note that use of a pressure cooker as an option if you want to cook faster and easier. Let the shank boil for at least 1-2 hours.
Bulalo as many Filipinos know actually originated in Batangas. It is a simple stock made by boiling beef shank, marrow bones and adding more spices and vegetables to enhance the flavors.There are many ways to cook and prepare Bulalo but the most important is - "the longer we boil the bones and tenderize the meat the more flavorful stock we get and the more special soup we can create.
I am going to share here my mother's very own Filipino Recipe for Bulalo. This is the only recipe that I have been following over the years. It's healthy and its very tasty!
Preparation time: 30 minutes
Cooking time: 3 hours and 30 minutes
Total time: 4 hours
Yield: 4 servings
Cooking Ingredients:
2 lbs beef shank with marrow bone,
1 lb beef bones
2 cloves garlic, diced
5 stalks of green onions
2 stalk of lemon grass
1 tbsp ginger, chopped
2 medium sweet corns cut in halves
2 long green peppers, chopped
1 tbsp brown sugar
1 bunch bok choy
2 tbsp fish sauce
1 tbsp whole peppercorns
2 medium potatoes, quartered
1 medium cabbage, quartered
1 /4 cup tomato puree
Cooking Direction:
1. Pour the water in a large stockpot, bring to a boil. Add the beef shank, ginger, onion, garlic, long green pepper, whole peppercorns, lemon grass, brown sugar, tomato puree and fish sauce. Let it simmer for about 2 hours. Skim off the scum on the surface of the boiling stock or soup. Simmer for another 1 hour to make sure that the meat is tender. Add more water or stock if needed.
2. Transfer the shank to an empty bowl. Leave the bones and continue boiling the marrow bones for another one hour. The, remove the bones and transfer it to a another empty bowl. Strain the stock with a cheese cloth or with a very fine strainer.
3. Put back the cooked shank to the strained stock; bring it toboil, then add the sweet corns and potatoes. Let it simmer for about 5 minutes. Season with salt.
4. Add the cabbage and the bok choy. Let it stand for another 1 minute. Cover with the lid and serve it hot!
Please take note that use of a pressure cooker as an option if you want to cook faster and easier. Let the shank boil for at least 1-2 hours.
Ms. Pinky is a mom of 3 school children. She is a Computer Systems Engineer, an Internet Marketer, a Blogger and a Healthcare IT Consultant.
Please visit her new website that focuses on Building a Community of Online Buyers and Sellers in the Philippines! A 100% Free Philippines Classified Ads Posting Website - https://www.ipinoymarketplace.com.ph.
Her Filipino Recipe can also be found here - http://www.filipino-recipes-lutong-pinoy.com
Please visit her new website that focuses on Building a Community of Online Buyers and Sellers in the Philippines! A 100% Free Philippines Classified Ads Posting Website - https://www.ipinoymarketplace.com.ph.
Her Filipino Recipe can also be found here - http://www.filipino-recipes-lutong-pinoy.com
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