Bulalo

With the soup’s streaming broth and meat that’s fall-off-the-bone tender, you’ll feel like you’ve been transported to the best bulalohan in cool Tagaytay.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 180
    minutes preparation time

INGREDIENTS

  • 2 kg Beef shanks, bulalo

  • 10 cups Water

  • 2 pieces Red onions, halved

  • 1/4 tsp Black peppercorn

  • 4 tsp Datu Puti Patis

  • 1/4 kg Sweet corn, cut into 1-inch thick pieces

  • 2 cups Cabbage

  • 1 1/2 cups Pechay

  • 1/4 cup Sliced scallions

  • 1 Tbsp Datu Puti Patis

DIPPING SAUCE

Preparation

  • No Image Available

    1In a large pot, place the meat, water, onions, peppercorn, and Datu Puti Patis. Simmer for at least 3 hours or until meat is tender.

  • No Image Available

    2Add sweet corn. Cook for 5 to 10 minutes, then add cabbage, pechay, and scallions. Season with Datu Puti Patis, and serve while hot.

  • No Image Available

    3Make suace. Mix Datu Puti Patis, calamansi juice, and slicing labuyo. Serve on the side.

  • No Image Available

    1In a large pot, place the meat, water, onions, peppercorn, and Datu Puti Patis. Simmer for at least 3 hours or until meat is tender.

  • No Image Available

    2Add sweet corn. Cook for 5 to 10 minutes, then add cabbage, pechay, and scallions. Season with Datu Puti Patis, and serve while hot.

  • No Image Available

    3Make suace. Mix Datu Puti Patis, calamansi juice, and slicing labuyo. Serve on the side.