Bulalo
Bulalo, with tender beef shanks, bone marrow, vegetables, and flavorful broth, is a hearty and delicious soup the whole family will love. Perfect for cold weather!
Servings: 4 Servings
Calories: 310kcal
Ingredients
- 3 pounds bone-in beef shanks
- cold water
- 1 large onion, peeled and quartered
- 2 tablespoons fish sauce
- 1 tablespoon peppercorns
- 2 corn, husked and cut into halves
- 1 bunch pechay, leaves separated
- 2 green onions, stemmed and cut into halves
- salt to taste
Dipping Sauce
- fish sauce to taste
- calamansi juice to taste
- Thai chili peppers, chopped
Instructions
- In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
- Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.
- In the pot, return meat and enough cold 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, cover, and cook at a bare simmer for about 1 ½ to 2 hours or until meat is fork-tender but not falling apart.
- Add corn and simmer for 10 to 15 minutes or until corn is tender.
- Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender.
- Season with salt to taste. Serve hot with fish sauce and calamansi.
Video
Notes
- Start with cold water. The higher initial temperature of hot water draws more protein from the meat and bones, creating a cloudy broth. Hot water also has more dissolved minerals from the pipes, which can add an off taste to the soup.
- Cook at a simmer. Rapid boiling may cause agitation that can cloud the broth. Low and slow cooking allows flavors in the dish to develop and become concentrated.
Nutrition
Calories: 310kcal | Carbohydrates: 9g | Protein: 49g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 974mg | Potassium: 1428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9429IU | Vitamin C: 97mg | Calcium: 285mg | Iron: 7mg