Boiled Beef Shank

Part of Trying out Kulinarya Series

The Boiled Beef Shank or Bulalo is the easiest for me to pull off so that’s the first recipe I tried out in the Kulinarya book. I guess it’s because I’ve cooked this a couple of times already and didn’t me to do a lot of prep work. The recipe is the same as most bulalo recipes with the exception of the special dipping sauce mixture which I really loved a lot.

There were some instructions I didn’t follow too like removing the marrow after first boil, separating the beef shanks from the soup and adding celery. Other than that, I still believe this is a super yummy dish! The sauce is a game-changer 😊

Print

Boiled Beef Shank

Servings 4 People

Ingredients

Bulalo

• 1 Kg beef shank
• 3 Pieces onions cut into quarters
• 1 Stalk leeks chopped
• 1 Tbsp black peppercorns
• 2 Pieces corns sliced into 3 pieces
• 1 Tbsp salt
• 1 Piece small chinese cabbage chopped
• 1 Piece pechay chopped

Special Dipping Sauce

• 2 Tbsp fish sauce
• 2 Tbsp calamansi extract
• 2 Pieces bird’s eye chilies chopped into small pieces

Instructions

Bulalo

1. In a big pot, place beef shank pieces.

2. Put water until it covers meat 2 inches above.

3. Bring to a boil then down to a simmer. Simmer for 30 minutes. Skim off impurities that floats above.

4. Add onions, leeks and peppercorns. Simmer for another 3 hours.

5. Add corn cobs and cook for another 10 minutes. Add salt.

6. Add chinese cabbage and pechay. Cover pot and cook for another 5 minutes.

7. Serve with the special dipping sauce on the side. Enjoy!

Special Dipping Sauce

1. mix all ingredients together.

Recipe Notes

Inspired by Kulinarya Book.