INGREDIENTS:
| 4 quarts (4 liters) cold water 2 pounds beef shank and shin bones 2 tbsp. grated ginger 1 large onion, peeled and sliced 4 garlic cloves, peeled, crushed 2 tbsp. patis 1 tsp. salt | 1/2 tsp. ground pepper 1/2 pound pechay, stalks separated 1 pound cabbage, quartered 2 carrots, peeled, cut into 2” pieces 1/4 cup minced green onions 1/4 cup minced cilantro |
DIRECTION:
- Wash the beef shanks and bones. Put in a big pot with 4 quarts of water. Slowly bring to a boil, reduce the heat and simmer for two hours, skimming off foam that floats on top of the broth when it starts to boil. Skim off foam several times before adding more ingredients.
- When meat is tender after 1-1/2 hours, add the ginger, onion, garlic, patis, salt and pepper and continue to simmer for another 30 minutes. To better preserve the nutrients and color of the pechay, cabbage, and carrots, they may be microwaved at full power or high for 3 minutes per pound before they are added to the bulalo.
- If not using the microwave, add the vegetables to the simmering stock and cook uncovered for another 10 minutes. Correct the seasoning with more patis or add more hot water, if too salty for your taste. Remove from heat.
- To serve, place the shanks in a serving platter, arrange the vegetables around them, sprinkling with minced green onions. Serve the broth separately in individual soup bowls garnished with minced cilantro (kinchay) leaves.
Note: Bulalo is high in cholesterol and saturated fat. To reduce the amount of saturated fat, transfer broth to 1-liter containers, let cool and freeze. After an hour, discard solid fat on top, strain, reheat and serve. If you enjoy the cholesterol and fat in the bone marrow which Filipinos love, try to cut down on other high cholesterol foods (liver, shrimps, squid, giblets) in the next couple for days.
Preparation and cooking time: 2 hours and 45 minutes
Serves: 8
