Ana cooked Beef Bulalo last year, when we and some of our good friends went to Tagaytay. We also had Inihaw na Liempo and Potato Balls.
Beef Bulalo (Bone Marrow Soup) is one of Filipino's favorite soup. The hotter it's served, the better. This is also to minimize the accumulation of sebo (fat) that hardens in the soup as it cools. As you can see in the photo, this good food is best served with fish sauce and kalamansi. You may add chili for some extra kick to make the Beef Bulalo the best thing you will ever have.
Here is an easy and step by step filipino recipe for Beef Bulalo:
Serves 6 Prep Time 10 minutes Cooking Time 2 1/2 hours
Ingredients:
2kg (4lb) beef bone marrow, ask your butcher to slice it 1 onion, sliced 3 liters (12 cups) water 3/4 kg (1 1/2 lb) boneless beef shank or stewing beef 2-3 medium potatoes, peeled and quartered 2-3 saba (plantain) bananas, cut into two pieces 1 whole medium cabbage, quartered 3-4 table spoons patis (fish sauce) Salt and pepper to taste
Dip:
3-4 table spoons patis (fish sauce) 2-4 pcs calamansi 1-2 pcs sili (chili) (optional)
How To Cook:
Place bone marrow and onion in a stockpot, pour in water and bring to boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Return to the boil, then lower the heat and simmer until beef is tender, about 1 to 1 1/2 hours. (You may do this process in a pressure cooker, but be sure that you know how to operate one. Injuries may occur when pressure cooker is handled improperly)
Add the potatoes and bananas. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. Add the cabbage. Stir in patis, salt and pepper. Cook until cabbage is tender-crisp, for about 2 minutes.
Serve with rice and Patis and Calamansi Dip
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