- 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.
Source: Balay Ph
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