Bulalo Recipe 

​INGREDIENTS:

• 1 1/2 lbs beef shank (with bone marrow), cut into chunks
• 1 small bundle chinese cabbage, pechay
• 1 small bundle bokchoy 
• 1 small head cabbage, quartered
• 1 medium onion, quartered or sliced
• 6-7 cups water
• 2 pieces white or yellow corns, cut in halves 
• 1 tablespoon fish sauce (patis)
• 1 tbsp whole peppercorns
• Salt to taste

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HOW TO BULALO:

• In a stock pot, simmer the beef shank for at least an hour or  until tender. For a quick process, you can use a pressure cooker if  you have one. It will only take 10 minutes from the time it starts boiling.
• Remove the scum that rises above the soup. Add more hot water if necessary. 
• When beef is fork tender, add the onion, salt, whole peppercorn and corn. Let stand for 5-8 minutes.
• Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.
• Remove from heat.
• Serve with hot steamed rice.
• Enjoy!​

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