As you can see from their mode of preparation, bulalo is much like nilaga but while the latter can be made with basically any cut of beef, pork or chicken, bulalo is specific in its use of beef shanks and beef marrow bones. Still, like nilaga, the glory of this boiled soup is its broth made rich by collagen-rich beef simmered for hours. In my version, I like to blanch the beef shanks first to rid of excess impurities and this step rewards me with a broth that’s deep in flavor yet clear and sediment-free. Try it and let me know what you think.
- 3 pounds beef shanks bone-in
- 1 medium onion peeled and quartered
- 2 tablespoons fish sauce
- 1 tablespoon peppercorns
- 3 corn husked and cut into 3
- 1 bunch pechay leaves separated
- 1 green onion cut into 3
- salt to taste
- fish sauce to taste
- calamansi juice to taste
- In a large pot over medium heat, bring enough water to cover meat into a boil. Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates on top. Remove meat from water and wash under cold water to remove impurities. Discard liquid and rinse pot.
- In the pot, return meat and enough water to cover. Bring to a boil, skimming scum that accumulates on top. When the broth has cleared, add onions, fish sauce and peppercorns.
- Lower heat to low, cover and cook at a bare simmer for about 3 hours or until meat is fork tender.
- Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Serve hot with fish sauce and calamansi.