Bulalo (Beef Bone Marrow Soup)
You are probably already familiar with bulalo. It’s a flavorful beef soup dish almost similar to nilagang baka except that bulalo recipe uses particular beef cuts—beef shank and beef marrow bones. This dish is popular among Filipinos, and one of the popular Southern Luzon cuisine in Tagaytay. Although you can cook this at home, it’s widely available in most restaurants and carinderias. It’s best consumed during the cold and rainy season.
Cooking bulalo involves simmering of the beef for an hour and a half up to two hours or until the meat almost seems to fall off the bones. If you have eaten this dish before, you must have noticed that thick and oily feeling in your mouth, it’s the beef’s fat and collagen that melted and mixed with the liquid after the cooking process. While it’s what makes this beef soup dish so delicious, it’s also what makes it unhealthy. If you want a healthier bulalo recipe, here’s what you should do.
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A Healthier Bulalo Recipe
- 2 pounds of beef shank
- 1 medium sized piece of ginger, peeled then sliced
- 1 medium-sized onion, quartered
- 1 head of garlic, crushed then peeled
- 1 to 2 tablespoons of black peppercorn
- 3 pieces corn on the cob, cut into 2 1⁄2 inch long pieces
- 1 small bundle of bokchoy, stem base trimmed
- 1⁄2 small cabbage, cut into wedges
- Patis to taste
- Calamansi and patis combined with chili for a dipping sauce
- Put a large cooking pot on a stove. Add water enough water. Bring it to a boil.
- Once it starts to boil, put the beef shank with bone, ginger, onion, peppercorns and garlic.
- Let the liquid boil again. Once you the scum rising on the pot, lower the heat and scoop the scum and fats using a large spoon.
- Cover the pot again and continue to simmer for about 2 hours over low heat or until the meat is very tender. If you think you’re low on water, feel free to add more.
- Remove from the heat and let it cool down. Once it’s not hot anymore, transfer it to a container and leave in the fridge for at least 3 hours.
- Open the container and you’ll see the heart disease–causing, cholesterol-rich, white scum floating above the soup. Remove it using a spoon.
- Now that your bulalo dish has lesser fat, transfer it to a large pot and reheat.
- Once it boils, add the corn and cook again for another 10 minutes.
- Add the vegetables (cabbage and bokchoy) and salt. Cook it for about a minute or two, then turn off the stove. Don’t overcook, unless you want your veggies soggy.
- Transfer to a big bowl and serve.