Bulalo (Beef Shanks Stew)

With crisp autumn evenings, it’s the perfect time to cook nourishing comfort food that warms you up body and soul like this delicious Bulalo (Beef Shanks Stew). Bulalo is typically cooked low and slow which results in tender succulent fall off the bone goodness, and is bulked up by plenty of veggies. Always served with piping hot rice and a side of soy ginger and lime dipping sauce.

Bulalo originates from the Luzon Provinces in the Phillipines. It’s popularity can be traced to the beef capital of the Philippines, Batangas and Tagaytay and is now popular everywhere else, and if you try it, you will see why. It’s very similar to the Frencn Pot -au- feu or the Vietnamese Pho,however Bulalo calls specifically for bone in meat with marrow to give it extra depth of flavour.

Want to try another delicious Filipino Beef dish? Check out my recipe for Beef Calderetta.

What you need to make Bulalo

• Beef Shin/Shanks- The best cut for bulalo is cross cut beef shanks and in Australia you can get them already portioned and labelled osso bucco. Get the smaller pieces if you can. If the pieces are big, slice the meat into smaller portions so it is easier to cook. The tough meat surrounding marrow rich bone, becomes meltingly tender when cooked slow, and the marrow within adds richness to the dish. Bone marrow is rich in collagen and glucosamine which is good for the hair skin and joints.
• Pantry/Fridge Staples- Onion or Leeks, Potatoes, Carrot, Green Beans Cabbage or Bok Choy ,Corn on the Cob,Salt and Pepper, Beef Stock Cube( or Vegetable Stock Powder like Vegeta or the Filipino flavour ganules called Magic Sarap which is available from Asian shops and most Coles and Woolies in the Asian section.)
• Dipping Sauce – Soy Sauce, Grated Ginger ,Minced Garlic and Lemon or Lime

Easy does it…

• The first step is to brown the meat. Have a little bit of oil in a heavy bottomed pot on medium heat and brown the meat pieces on both sides until deep golden in colour. Even if you’re in a hurry, do not skip this step. Searing the meat pieces results in a richer and tastier broth and also seals in the bone marrow. Just trust me on this one. This is the secret to a glorious stew. Set aside to a plate.
• Add the onions or leeks to the same pan and cook until onions are soft and transparent.
• To the same pan, add the carrots and beef shanks in a single layer ,then pour 1 litre of boiling water.
• Set to lowest setting cover the pan and simmer until meat is tender. Check from time to time and add more water as necessary.
• Add the potatoes and corn cob and cook a further 15 minutes or until potatoes are done. Crumble the beef stock cubes/Vegeta and add it to the stew. Correct seasoning by adding salt and pepper to taste. Then place the cabbage or bok choy on top. The residual heat should be enough to cook the greens.
• Serve hot with rice and dipping sauce.
  

Bulalo (Beef Shanks Stew)

Recipe by acmowlai

0.0 from 0 votes

Course: Pinoy Favourites, MainCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Ingredients

• 2 or 4 pieces of cross cut Beef Shanks (Osso Bucco) about 800g

• 1 tablespoons of cooking oil

• 1 small leek or 1 large onion, sliced

• 1 carrot, sliced into 4 cm chunks

• 4 potatoes, peeled and quartered

• 1 corn on the cob, husked and cut into 4 pieces

• 1 tablespoon Vegeta or 1 cube stock powder or 1 sachet of Magic Sarap

• Salt and pepper to taste
  

• 1/4 Chinese Cabbage(Napa) or 2 Bok Choy

• Handful of Green Beans,optional

• Finely sliced shallots , for garnish

• Dipping Sauce

• 2 cloves garlic, peeled minced

• 1 small thumb sized ginger , peeled, grated

• 3 tablespoons soy sauce

• Juice of 1 lemon or lime or Calamansi to taste
  Chilli slices,optional

Directions

• Season the beef shanks with salt and pepper on both sides. Heat cooking oil in a heavy bottomed pan like a Dutch Oven. Cook the meat pieces on medium heat until golden brown on both sides. Remove shanks and set aside on a plate.
• If using leeks, carefully wash the white part only and discard the green part. Slice into 1cm thick slices. If using onions, peel, then slice thinly.
• In the same pan, cook the leeks or onion and carrots until onions are soft and wilted. Then add the beef shanks and 1 litre of boiling water. Set the stove to low, cover the pan and simmer until the beef pieces are fork tender. This may take approximately 2 hours.
• While the beef is simmering, wash and cut of the cabbage or Bok Choy into serving pieces. Set Aside.
• Add the corn and potatoes and cook a further 15 minutes or until the potatoes are done. Crumble the beef stock cube /Vegeta and add to the pan. Correct seasoning with salt and pepper. Remove from heat and add the Green Beans Chinese Cabbage/ Bok Choy and extra shallots on top.
• Serve with rice and dipping sauce.
• Dipping Sauce
• Combine all the ingredients together and place in a small serving bowl.

Notes

• Serve hot with steamed rice.