There is nothing better for the cold weather than a bowl of soup.
Made famous in the City of Tagaytay where the temperature is lower than the Filipino average, Bulalo is a light yet flavorful soup that is made by simmering beef shanks and bone marrow for a long period of time.
The long cooking time ensures that the beef becomes tender and releases all of its flavours.
To balance out the beefy taste and make this soup even healthier, the dish is traditionally cooked with green leafy vegetables. Serve with rice for a hearty meal.
Serves seven people.
- 500g beef shank, with bone marrow on
- 1 bulb white onion, chopped
- 1 ½ tsp black peppercorn
- 1tbsp salt
- 2.5L water
- 2 pc sweet corn on the cob, cut into about 1 inch in length
- 1 cabbage, chopped
- 200g Bok Choy, chopped
- 12 pcs green beans, chopped
1) Cook the beef and broth
- In a big pot, pour 2.5L water and beef shank and bring it to a boil on medium heat. Season with black peppercorns and cover pot with a lid - allow it to simmer for 1hr 45 minutes.
- Next, skim the surface of the simmering soup to remove foam and scum for a clearer broth.
- Once the beef is tender, add the corn in and cook for another 10 minutes.
2) Add vegetables
- Add Bok Choy and the cabbage in and let it simmer for 3 minutes.
- Season the broth with salt and turn off the heat.
3) Plate and Serve!
Pour Bulalo into a serving bowl and serve it with steamed white rice.
Asian Food Network