Bulalo
Beef shank soup from the cool highlands, normally a three-hour marrow-bone project. We are not going to pretend otherwise: this uses a good rich beef stock and quick-cooking beef, and it still tastes like a hug in a bowl.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Bring the stock to a boil with the onion, peppercorns and fish sauce, then add the potato and corn and simmer for 9 minutes until the potato is tender to a knife tip.
Skim any foam off the surface as it rises, which keeps the broth clear rather than cloudy.
Slide in the sliced beef and simmer gently for 3 to 4 minutes until it is cooked through, opaque and tender.
Add the pak choi and cook for 2 more minutes until the stems are just tender.
Taste for salt, scatter with spring onions, and serve in deep bowls with rice and a small dish of fish sauce for dipping the beef.
Read all that and thought “absolutely not”?
Completely fair. Bulalo is sitting in the Filipino kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Filipino kitchen
Sweet, sour and salty, all turned up at once.