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.
- 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
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!
Inspired by Panlasang Pinoy.