Whenever I buy beef shanks, I automatically just cook bulalo soup. Coz who can resist bulalo? This time though, I wanted to try another variant and I’ve chosen Adobong Bulalo this time. Bulalo a popular dish and adobo a popular way of cooking then joining them together? How cool is that?
The adobong bulalo is delicious and I love that the meat inside the bones are still there (my fav!). I do still prefer the traditional bulalo soup but I enjoyed the adobo one as well. It’s sometimes good to spice things up in the kitchen.
Adobong Bulalo
Ingredients
- 4 Tbsp Olive oil
- 12 Cloves Garlic Minced
- 2 Kg beef shank
- 3 Tbsp Soy sauce
- 3 Cups Water
- 2 Tsp Whole peppercorns
- 6 Pieces Bay leaves
- 2 Tbsp White vinegar
- 1.5 Tsp Sugar
Instructions
-
In a wok, heat oil over medium heat
-
Add garlic and cook until aromatic
-
Add beef shanks and pan fry until cooked about 2-3 minutes each side.
-
add soy sauce, water, whole peppercorns and bay leaves. Bring to a boil
-
After boiling, bring down the heat to a simmer and cover the wok. Simmer for 1.5 hours or until beef is tender.
-
remove cover from the wok. Add vinegar and sugar. Let it boil again then cook for another 5 minutes.
-
Place in serving plate and enjoy!
Recipe Notes
Inspired by Panlasang Pinoy.
Leave a Reply