Bulalo or Boiled Beef Shank recipe
Philippine Cuisine
Ingredients: serve 4
1kg beef shank (bulalo)
240g onions
700g corn cobs
1 stalk spring onion(dahoon ng sibuyas) or leek
Enough water t cover meat in pot
1 tbsp black peppercorns
1 tbsp salt
Preparation:
Trim and cut beef shank into four 2.5 cm or 1 inch thick pieces (ask the butcher to do this for you).
Peel onion and cut into quarters.
Remove corn husks and discard. Slice each ear of corn into 3 pieces.
Trim and cut the spring onions diagonally into 5 cm in pieces.
Cooking:
Place the beef shank pieces in a medium stockpot and cover with water until it reaches 5cm above the meat. Bring to a boil and immediately reduce to a bare simmer 180F.
Remove the beef from the water. Pull out the marrow carefully and set aside. Return the beef shank to the pot.
After 30 minutes of simmer, skim off and discard the fat and impurities that rise to the surface.
Add the onions, leeks, and peppercorns, and simmer for 2 – 3 hours over low heat or until meat is fork tender.
Add the corn cob pieces and cook for 10 minutes.
Add the salt.
Just before serving, remove the beef shank and replace the marrow. Bring the soup to a boil and serve piping hot.
Tips:
Slow cooking is the key tenderizing tough cuts of meat for better presentation, more substance and better access to the marrow, use the easily available machine cut beef shank, with different proportion of meat to bone and marrow. It is important to remove the marrow just after the first boil or else it will melt away. It can be replace in the bone cavity later, or serve separately. End.
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