Bulalo
Bulalo Recipe - A Delicious Beef Stew from the Philippines
Introduction
Bulalo is a traditional Filipino beef soup that is known for its rich and flavorful broth. This dish is popular in the Philippines, especially during cold weather, as it is hearty and comforting. The key ingredient in Bulalo is the beef shank with bone marrow intact, which gives the soup its rich and meaty flavor.
History
Bulalo is believed to have originated in the southern part of the Philippines, particularly in the province of Batangas. It is said that Bulalo was created as a way to make use of the beef shank, which is a tough and less expensive cut of meat. Over time, the dish became popular throughout the country and is now a staple in Filipino cuisine.
Ingredients
- 1 kg beef shank with bone marrow intact
- water
- 1 big onion, sliced
- 3 stalks leeks, sliced
- 1 package dried banana blossoms
- 2 pieces tofu, sliced
- sauce (patis) to taste
- Freshly ground black pepper to taste
How to prepare
- 1. Place the beef shank in a pot with enough water to cover it and bring it to a boil. Boil for 10 minutes, then remove the shank and discard the water.
- 2. Boil the shank again in 8 cups of water until the stock is flavored and reduced to half the amount.
- 3. Add the onions, leeks, and banana blossoms.
- 4. Season to taste with sauce and pepper, then add the beancurd.
- 5. Serve hot.
Variations
- Some variations of Bulalo include adding corn on the cob, potatoes, or cabbage to the soup.
- You can also add chili peppers for a spicy kick.
Cooking Tips & Tricks
To enhance the flavor of the broth, you can roast the beef shank before boiling it.
- Skimming off any impurities that rise to the surface while boiling the beef will result in a clearer and cleaner broth.
- Adding the banana blossoms towards the end of cooking will help retain their texture and flavor.
Serving Suggestions
Bulalo is best served hot with steamed rice on the side. It can also be enjoyed with a side of fish sauce (patis) for added flavor.
Cooking Techniques
Boiling the beef shank twice helps to remove any impurities and enhances the flavor of the broth.
- Adding the banana blossoms towards the end of cooking helps to retain their texture and flavor.
Ingredient Substitutions
If you can't find banana blossoms, you can substitute with cabbage or bok choy.
- Tofu can be replaced with potatoes or corn for a different texture.
Make Ahead Tips
Bulalo can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Presentation Ideas
Serve Bulalo in a large bowl with the beef shank and vegetables arranged neatly. Garnish with chopped spring onions or cilantro for a pop of color.
Pairing Recommendations
Bulalo pairs well with steamed rice, garlic fried rice, or crusty bread. A side of pickled vegetables or a fresh salad can also complement the rich flavors of the soup.
Storage and Reheating Instructions
Store any leftover Bulalo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin out the broth.
Nutrition Information
Calories per serving
A serving of Bulalo typically contains around 300-400 calories, depending on the size of the beef shank and the amount of bone marrow consumed.
Carbohydrates
Bulalo is a low-carb dish, with only a small amount of carbohydrates coming from the vegetables and banana blossoms.
Fats
The bone marrow in the beef shank adds a significant amount of fat to the dish, making it rich and flavorful.
Proteins
Bulalo is a protein-rich dish, thanks to the beef shank and tofu.
Vitamins and minerals
Bulalo is a good source of vitamins and minerals, particularly iron, zinc, and B vitamins from the beef shank.
Alergens
Bulalo may contain allergens such as soy from the tofu and fish from the sauce (patis).
Summary
Overall, Bulalo is a nutritious and hearty dish that provides a good balance of protein, fats, and vitamins and minerals.
Summary
Bulalo is a delicious and comforting Filipino beef soup that is perfect for cold weather. With its rich and flavorful broth, tender beef shank, and hearty vegetables, Bulalo is sure to warm you up from the inside out. Enjoy this traditional dish with steamed rice and a side of fish sauce for a truly satisfying meal.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Bulalo. It was a chilly winter evening, and my grandmother had invited me into her cozy kitchen to teach me the secrets of this traditional Filipino dish. The room was filled with the comforting aroma of simmering beef broth and fragrant spices, and I knew that I was about to embark on a culinary journey that would stay with me for a lifetime.
My grandmother, a petite and feisty woman with a twinkle in her eye, had learned to make Bulalo from her own mother, who had learned it from her mother before her. The recipe had been passed down through the generations, and each woman had put her own unique twist on it, adding a pinch of this and a dash of that to create a dish that was truly special.
As my grandmother began to walk me through the steps of making Bulalo, I listened intently, eager to learn all that I could from this master chef. She started by explaining that the key to a good Bulalo was in the quality of the beef bones used to make the broth. They had to be fresh and meaty, with just the right amount of fat to give the soup its rich and velvety texture.
Next, she showed me how to prepare the vegetables, cutting the onions, garlic, and corn into large chunks and adding them to the pot along with the beef bones. She explained that the vegetables would infuse the broth with their flavors, creating a delicious and nourishing soup that would warm the soul on even the coldest of nights.
As the pot simmered gently on the stove, my grandmother shared stories of her own childhood, of growing up in a small village in the Philippines and helping her mother in the kitchen. She told me about the simple joys of gathering around the table with family and friends, sharing a meal that had been lovingly prepared with ingredients grown in their own backyard.
As the hours passed and the aroma of the Bulalo filled the air, my grandmother and I laughed and chatted, lost in the joy of cooking together. She taught me how to skim the fat off the top of the broth, how to season it just right with salt and pepper, and how to add the final touches of fresh cabbage and green beans to create a dish that was as beautiful as it was delicious.
Finally, after what seemed like an eternity of waiting, my grandmother ladled out steaming bowls of Bulalo, garnishing them with chopped green onions and a squeeze of fresh calamansi juice. The first spoonful of soup melted on my tongue, filling me with a warmth and comfort that I had never experienced before. It was a taste of home, of tradition, of love.
As I savored every last drop of the soup, my grandmother watched me with a smile, her eyes shining with pride. She knew that she had passed on something truly special to me, a recipe that would not only nourish my body but also my spirit. And as I sat at her table, surrounded by the love and memories of generations past, I knew that I would cherish this recipe for Bulalo for the rest of my days.
Categories
| Banana Blossom Recipes | Beef Recipes | Dried Banana Recipes | Filipino Recipes | Filipino Soups | Fish Recipes | Leek Recipes | Soup Recipes | Tofu Recipes |