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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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor 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.
- โThe marrow is the star! Use a small spoon to scoop it out and mix it into your soup for incredible richness.
- โBulalo is traditionally served piping hot with a side of steamed rice.
- โTo enhance the flavor, you can add a bay leaf during the simmering process.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.