Oversætter denne opskrift til dit sprog... Siden opdateres automatisk.
Bulalo
A rich and comforting Filipino beef shank soup, famous for its tender meat and gelatinous bone marrow. Often enjoyed in cooler regions like Tagaytay.
🧂 Ingredienser
- 1.5 kg Beef shank with marrow
- 3 liters Water
- 2 medium Corn on the cob
- 1/2 medium head Cabbage
- 3-4 tbsp Fish sauce (Patis)
- 1 tbsp Whole peppercorns
- 4 cloves Garlic
- 1 large Onion
👨🍳 Fremgangsmåde
- 1
Rinse the beef shanks under cold water. Place them in a large stockpot and cover with the 3 liters of water. Bring to a rolling boil over high heat. Once boiling, you will see scum and impurities rise to the surface. Carefully skim these off with a fine-mesh sieve or a ladle for a clearer broth. Reduce heat to medium-low.
⏱️ 30 minutes - 2
Add the crushed garlic, quartered onion, and whole peppercorns to the pot. Cover the pot and let it simmer gently. The key is a very low simmer, just a few bubbles breaking the surface, to keep the broth clear and tenderize the meat. Continue simmering for at least 3 hours, or until the beef is fork-tender and the marrow is soft and easily scooped out.
⏱️ 3 hours - 3
About 30 minutes before the beef is fully tender, add the corn on the cob sections to the pot. Continue to simmer.
⏱️ 30 minutes - 4
Add the cabbage wedges to the pot during the last 10-15 minutes of cooking. You want the cabbage to be tender but not mushy. Stir in the fish sauce and taste the broth. Adjust seasoning with more fish sauce if needed.
⏱️ 15 minutes - 5
Remove the onion quarters before serving. Ladle the hot bulalo into deep bowls, ensuring each serving gets a piece of beef shank with plenty of marrow, corn, and cabbage. Serve immediately.
⏱️ 5 minutes
💡 Professionelle Tips
- ✓For an even richer broth, you can blanch the beef shanks first by boiling them in water for 5-10 minutes, then discarding the water and rinsing the beef before proceeding with the main cooking.
- ✓The marrow is the star! Use a small spoon to scoop it out and mix it into your soup for incredible richness.
- ✓Bulalo is traditionally served piping hot with a side of steamed rice.
- ✓To enhance the flavor, you can add a bay leaf during the simmering process.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add other vegetables like potatoes, daikon radish (labanos), or bok choy.
- For a spicy kick, add sliced chilies (siling labuyo) or a drizzle of chili oil when serving.