Bulalo

One of the most satisfying dish to have with a clean taste of the broth that simply acquired its taste from the bone marrow and beef shank perked up by some common spices and vegetables. I love it served with spicy fish sauce on a steamed white rice.

Bulalo (Beef Shank Stew)

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Ingredients Method

Ingredients

  

• 3 lbs beef shanks
• 8 cups water
• 1 tbsp whole peppercorn
• 3 pcs bay leaves
• 2 tsp salt
• 2 stalks celery (chopped)
• 1 medium onion (chopped)
• 6 pcs corn (chopped)
• 2 lbs bokchoy (chopped)
• 2 pcs potatoes (chopped)
• 2 pcs carrots (chopped)
• 20 pcs green beans

Method

 

1. Set IP in Saute. Boil beef shank in water. When it starts boiling remove the foam on top. Sit the meat and continue removing the foam until clear bubbles.
2. Add peppercorn, salt, celery, onions and bay leaves. Set IP to pressure cook for 30 minutes. Do QR.
3. Open the lid and set IP back to Saute. Add corn, bokchoy, potatoes and carrots. Cook for 10 minutes.
   
4. Serve with fish sauce and chillies over a steam white rice.