Filipino food frequently features hearty stews made with a lot of ingredients. If you're new to cooking Filipino food or just want a simple meal to put together, try bulalo. This classic stew gets flavor from simmering beef shank with peppercorns and onion. Once the meat is soft, stir in fresh corn, cabbage, and fish sauce. Serve this easy stew with steamed rice and enjoy!
Ingredients
- 2 pounds (0.91 kg) of beef shank
- 1/2 of a small cabbage
- 1 small bundle of Chinese cabbage (pechay)
- 3 ears of corn
- 2 tablespoons (20 g) of whole black peppercorns
- 1/2 cup (115 g) of green onions
- 1 yellow or white onion
- 4 1 ⁄ 4 cups (1,000 ml) of water
- 2 tablespoons (30 ml) of fish sauce, optional
Makes 4 servings
Steps
Parboiling the Beef
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Fill a pot with water and bring it to a boil. Place a large pot on the stove and pour in enough water from the tap to fill the pot 3/4 full. Then put the lid on the pot and turn the burner to high. Wait until the water begins to boil. [1] X Research source
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Add the beef and boil it for 10 minutes. Remove the pot from the lid and slowly lower 2 pounds (0.91 kg) of beef shanks into the boiling water. Boil the meat until it softens a little, but isn't completely cooked. [2] X Research source- The beef should be submerged. If it's not, pour in more hot water.
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Drain the beef and put it back in the pot with fresh water. Turn off the burner and transfer the beef to a dish. Carefully pour the water down the drain and put the beef back in the pot. Then pour in enough water from the tap to fill it with 4 1 ⁄ 4 cups (1,000 ml) of water. [3] X Research source
- If there's foam from the beef on the side of the pot, rinse it before you put the meat back in the pot.
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Put a chopped yellow or white onion and the peppercorns into the pot. Peel 1 onion and use a chef's knife to cut it into quarters. Put the onion in the pot along with 2 tablespoons (20 g) of whole black peppercorns. [4] X Research source
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Cover and simmer the bulalo for 60 to 90 minutes. Turn the burner to high so the water comes to a boil. Then turn the burner down to medium and put the lid on the pot. Simmer the beef shanks until the meat is completely tender. [5] X Research source
Tip: To save time, make the bulalo in a pressure cooker. Instead of simmering it, pressure cook the bulalo for 30 minutes.
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Adding the Vegetables
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Cut the corn cobs and add them to the pot. Shuck 3 ears of corn and set them on a cutting board. Cut each ear of corn into 3 equal pieces. Add the cobettes of corn to the bulalo and simmer them for 10 minutes. [6] X Research source
- It's important to add the corn near the end of the cooking time so it doesn't become mushy or lose its sweetness.
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Chop the cabbages and green onions. Use a chef's knife to cut 1/2 of a small cabbage into 6 to 8 wedges. Set them aside and trim the bottom 1 ⁄ 2 inch (1.3 cm) off of a small bundle of Chinese cabbage (pechay). Then pull the leaves apart to separate the Chinese cabbage. You'll also need to chop 1/2 cup (115 g) of green onions into 1 inch (2.5 cm) lengths. [7] X Research source
Tip: Although they're not traditional, you can also add chopped carrots, string beans, or plantains.
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Stir the vegetables into the bulalo. Remove the lid from the pot of bulalo and add the wedges of cabbage along with the Chinese cabbage leaves and green onions. Stir until they're mixed into the water. [8] X Research source
- The vegetables will immediately begin to soften when you add them to the hot bulalo.
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Simmering and Serving the Bulalo
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Stir in the fish sauce and simmer the bulalo for 2 minutes. If you'd like to add a savory salty flavor, pour in 2 tablespoons (30 ml) of fish sauce. Bring the bulalo back to a simmer over medium and cook it just until the cabbages soften a little. Then turn off the burner. [9] X Research source
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Taste the bulalo and adjust the seasonings. If you prefer a saltier flavor, stir in a little more fish sauce. For a slightly tangy flavor, add a little calamansi or lime juice according to your taste. [10] X Research source
Did You Know? You can also flavor the bulalo with soy sauce, vinegar, or liquid seasoning.
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Serve the hot bulalo. Divide the hot bulalo between serving bowls and set out extra fish sauce on the side. Consider serving the bulalo with steamed rice. [11] X Research source
- Refrigerate leftover bulalo in an airtight container for up to 3 or 4 days.
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Expert Q&A
Tips
- For a hands off way to cook bulalo, put the parboiled beef shank and remaining bulalo ingredients into a slow cooker. Cook it on HIGH for 5 hours or on LOW for 8. Then stir in the fresh vegetables 1 hour before serving. [12] X Research sourceThanks
Things You'll Need
- Measuring cups and spoons
- Large pot with a lid
- Spoon
- Knife and cutting board
References
- ↑ https://www.kawalingpinoy.com/bulalo/
- ↑ https://www.kawalingpinoy.com/bulalo/
- ↑ https://panlasangpinoy.com/bulalo-stewed-beef-shank/
- ↑ https://panlasangpinoy.com/bulalo-stewed-beef-shank/
- ↑ https://panlasangpinoy.com/bulalo-stewed-beef-shank/
- ↑ https://panlasangpinoy.com/bulalo-stewed-beef-shank/
- ↑ http://www.filipinochow.com/bulalo-beef-bone-marrow-soup/
- ↑ http://www.filipinochow.com/bulalo-beef-bone-marrow-soup/
- ↑ http://www.filipinochow.com/bulalo-beef-bone-marrow-soup/
About this article
To make the Filipino beef stew, or bulalo, start by boiling beef shank in a large pot filled ¾ of the way with water. After 10 minutes, turn off the burner and drain the beef before putting it back into the pot with fresh water. At this point, you want the beef to be softened a little, but not fully cooked. Next, chop a yellow or white onion into quarters and put it in the pot with whole black peppercorns. Once everything is in the pot, bring the water back to a boil, then put the lid on the pot and lower the heat. Let the bulalo simmer for 60 to 90 minutes or until the meat is completely tender. Near the end of the cooking time, loosely chop corn cobs, Chinese cabbage, and green onions and stir them into the stew. With all of the veggies in the pot, add fish sauce and simmer for 2 minutes before serving. For more tips, like how to cook bulalo in a slow cooker, read on!
