My Bulalo recipe

Ingredients:

• 1 ½ kgs. Bulalo meat (preferably with bone marrow)
• 1 big Onion
• 15 pcs. Peppercorns
• 1 pc. Raw sweet corn
• 1 pc. Knorr beef cube
• 10-12 pcs. Pechay leaves
• 10 pcs. Stringed beans
• 1/3 head of Cabbage
• 3 pcs. small size Potatoes
• ½ teaspoon of rock salt
• Water
  

Cooking procedures:

When buying the Bulalo meat ask the meat vendor to detach the meat portion from the bone marrow. Cut the meat portion in your desired shape. Put the meat and bone marrow in a pressure cooker. Add 2 ½ liters of water. Set over high heat and bring to boil uncovered. Remove the scum as it rises on the first boil. When done with the scum: set the flame on medium heat, add the ½ teaspoon of salt, cover it and let it boil for 30-45 minutes until the meat is fork-tender.

While waiting for the meat to get fork-tender prepare the other ingredients. Peel the onion, wash it and slice it thinly. Wash the raw sweet corn (remove the remaining hair) and cut it into 4 pieces. Cut the pechay leaves 1 inch from the end/bottom then wash it. Remove the side strings of the stringed beans then wash it. Wash the cabbage then cut into 4-5 pieces. Do not remove the core/hard portion of it while cutting to let the cabbage remain intact in our cooking. Peel the potatoes, wash it and cut each into half. I usually do not put too much veggies coz it will affect the beef broth's taste.

When done with the meat, remove the cover then add the sliced onions, peppercorns, sweet corn, Knorr beef cube and ½ liter of water. Bring to boil for 10-15 minutes. This is to mix the sweet effect of the onions and corn to the beef broth. Then add the potatoes, pechay, cabbage and stringed beans. Simmer for about 5 minutes.

Arrange the bone marrow, meat and other ingredients in a big soup bowl then pour the broth. Serve while it’s hot.

I usually serve it with kalamansi-fish sauce. Cut 5 pieces of kalamansi in the middle then squeeze. Remove the seeds then add 2 tablespoon of fish sauce. Add 1 piece chili cut into small pieces. This is the reason why I do not put too much rock salt in my cooking. Hope you like it.