After the announcement that the Philippines would be under enhanced community quarantine, I panicked a bit because I don’t have much supplies at home. I went out for grocery during lunch time and got myself some meat. I couldn’t resist the beef shank as I super love Bulalo. So today, I cooked Spicy Beef Bulalo.
I always love my meat cut into small pieces so it’s a personal taste. I also love a lot of soup so I deviated from Yummy’s recipe and added so much more than usual. I simmered the meat for 3 hours but I suggest you simmer the beef more than that if you have time to spare. I was starving and excited to eat so I simmered it enough for me to enjoy it!
Spicy Beef Bulalo
- 4 cups water
- 1 kilo beef shank chopped
- 1 piece onion sliced
- 2 tbsp whole black peppercorns
- 4 cups water to add while simmering
- 2 pieces corn cut into three pieces per corn
- 2 pieces green finger chili
- 1 tbsp fish sauce
- 1 head cabbage chopped
- 1 bunch bok choy chopped
In a big pot, add 4 cups water and bring to a boil.
Add beef shank, onions and whole peppercorns to the pot.
Simmer for 3 hours or more until meat is very tender.
Add about 4 cups of water while simmering.
Add corn and simmer for another 15 minutes.
Add green finger chilies.
Add fish sauce, cabbage and bok choy. Cook for 5 minutes.
Serve and enjoy.
inspired by Yummy.
If you liked this dish, you might like these soup recipes: