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Add a photoBulalo or beef marrow stew is a traditional staple of Filipino cuisine. It's typically eaten with a bowl of rice (but then, what Filipino dish isn't?) as a main course.
To me bulalo reminds me of Sunday lunches with the family. My mother used to add plenty of marrow bones because marrow is like crack to my father. The kids (me included) only ate the beef meat that easily fell off the cow bones. No matter how hard our dad used to convince us to try the bone marrow it just looked nasty.
I’ve since acquired the taste for bone marrow and I love it. If you’re not a fan, you can just as easily leave out the marrow bones but what sets bulalo apart from your ordinary beef stews are bones swimming in the soup base. I recommend keeping the marrow bones.
Ingredientes
- 2 lbs marrow bones (ask your butcher to cut one end to expose the marrow)
- 1 lb beef shank
- 1 onion quartered
- 3 cloves of garlic
- 1 tsp black peppercorns
- Salt to taste
- 3 cobs of corn cut in thirds
- 1 pechay
- 34 ounces of water
Direcciones
- 1. Pour the water in a big pot. Bring it to a boil.
- 2. Put in the beef shank and marrow bones along with the onion, and peppercorn. Let it simmer for an hour and half to two hours. The long cooking time will ensure that the meat is tender. Use a pressure cooker to lessen the cooking time.
- 3. Add the corn and simmer for about ten minutes.
- 4. Add the remaining ingredients.
- 5. Serve hot with a bowl of steaming rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1072g | |
| Calories 57 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 202mg | 6% |
| Total Carbs 13.2g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.29g | 3% |
| Protein 1.82g | 3% |
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