Bulalo is a Filipino stew made from beef
shanks and marrow bones,also called beef shank soup.Bulalo is ranked as one of the top Nilaga (boiled) dishes in the Philippines due to its
rich taste and very satisfying broth. Unlike others, like Nilagang Baka of Beef Soup Bones, which are either too bony with not enough meat or too meaty with not enough bone. As we all know, meat that is cooked with bones in it tastes way better than it’s lean counterpart.
Bulalo or Beef Shank has a good sized bone as well as the meat part, and the one that other Nilagang Baka does not have is the Marrow which is very flavorful and very delicious. This is what really separates Bulalo from any other Nilaga. Bulalo can be found in most upscale restaurants for the reason being that it is not the cheapest choice of meat in the Philippines.
Some of the famous “Bulalohan” can be found in Tagaytay City
(Cavite) and Sto. Tomas (Batangas). Commercial restaurants also include Bulalo in their menu. I usually go to Tagaytay with overlooking view.
Bulalo can mean any of three things: 1) the marrow in the bone of the beef shank; 2) the cut of the beef, i.e., bone-in beef shank; or 3) the soup itself which consists of the bone-in beef shank and vegetables. The soup is a simple dish to prepare, really; but the flavorful broth and the texture of the meat makes it a treat.
If you intend to cook beef shank as bulalo, ask the butcher to chop the shank in such a way that you have one large piece with one end open — the chopped end — while the other end, the one where the leg had been cut off right on the joint, remains closed.
2lbs beef shank
½ pc small cabbage, whole leaf individually detached
1 small bundle Pechay
3 Medium potatoes (halves)
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
1/2 cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce (optional)
Calamansi with chili for dipping sauce
- In a big cooking pot, pour in water and bring to a boil
- Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
- Let it cook for ten minutes, then add the corn, and bring it back to a boil. At this time, it should cook for twenty minutes.
- After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes
- Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
- Serve Bulalo with Patis and Calamansi mixture for dipping sauce
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.