There’s a lot of differences when it comes to cooking Nilagang Baka or Beef Soup Bones. Some use the Beef ribs when cooking Nilagang Baka. But Bulalo or Filipino Beef Shank Soup is the best Filipino beef soup. This Filipino beef recipe is so good during cold seasons and one of the favorite foods that Filipinos would always love. It is also commonly served during special occasions specially fiesta and birthdays.
Bulalo is a food that really have high cholesterol content. If you have a high cholesterol level or do have any heart related issues, I would not suggest you this dish. But for us Filipinos, we always say: “Masarap ang Bawal”. Bulalo does taste much better when served hot.
Recipe for Cooking Bulalo
5-6 Kls. Beef shanks (2-3 medium sizes)
1 tbps. black peppercorns
spring onions (chopped)
3 medium size potatoes (halves)
2-3 corncobs (halves)
bok choy (Baguio pechay)
beef broth cubes
1 medium size ginger (luya – sliced thin)
Bulalo Cooking Procedure:
Rinse the beef well before cooking it. Boil the beef into a stock pot for about 20 minutes. You should skim off the scum that comes when boiling the beef shank. After cleaning off the scum and the broth is clear, add ginger and lemon grass. Continue boiling it for another 10 minutes and the season it with salt and peppercorns and add beef broth cubes.
Get the meat to tender. It takes a long time for the meat to get tender. It would take about 2-3 hours depending on the age of the cow where the meat comes from. The younger it is, the faster it gets tender. You can also use pressure cooker if you want to cook it faster. But I would recommend you to cook it slow and easy. Slow cooking extracts all the flavor of the meat, bones and the marrow making your soup tastes delightfully.
When meat is tender you can now add the corncobs and cook it for about 15-20 minutes. Taste it to your preferred taste. Add the bok choy simmer for 2-3 minutes then add the chopped spring onions. Serve and enjoy while it’s hot.