Bulalo

How to Make Bulalo

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1. Put the beef and bones in a large pot, cover with cold water and boil for 5 minutes. Drain, rinse the meat and bones and wipe the pot clean.

   Mark done Start 5 min timer

2. Return the beef to the pot with the 2.5 litres fresh water, onion and peppercorns. Bring to the boil, then simmer gently for 2 hours 45 minutes until the beef is tender.

   Mark done Start 2 hr timer

3. Add the fish sauce, corn and potatoes and simmer for 10 minutes. Add the cabbage and simmer for 5 minutes more.

   Mark done Start 10 min timer

4. Add the pak choi for the last minute. Serve in deep bowls with a marrow bone in each.

   Mark done

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Small Things That Help

• Skim any scum that rises during the simmer.
• Keep the broth at a bare simmer; a hard boil makes it cloudy.
• Add the vegetables in stages so each stays in shape.

What Goes With Bulalo

• Steamed rice
• Fish sauce with chilli
• Calamansi or lime
• Salted egg

Sides from the same cuisine on this site: Ginisang Munggo, Sinangag.

Leftovers and Storage

Keeps for 4 days in the fridge. Freeze for 3 months. Reheat until boiling.

Bulalo Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.