Bulalô, a delectable bone marrow beef stew, is cherished by Filipinos both in the Philippines and abroad. This comforting dish features beef shanks and bone marrow simmered with an array of wholesome ingredients, such as cabbage or pechay(bok choy), potatoes, ginger, garlic, onions, corn, fish sauce, and lemon. Typically served with steamed rice, Bulalô makes a satisfying and nourishing meal for lunch or dinner.
This sumptuous stew has its roots in the southern part of Luzon, particularly in the provinces of Batangas and Cavite. The Visayans have their own similar dish called “Pocherong Bisaya,” yet the Bulalo recipe stands out for its unmatched deliciousness. Ludwig’s take on this classic Filipino dish showcases the rich flavors and heartwarming appeal of the Bulalô recipe.
Ludwig’s renowned Bulalô recipe (Bone marrow beef stew) follows the traditional preparation method while infusing his personal touch. He carefully selects the freshest ingredients and simmers them together to create a harmonious blend of flavors, ensuring a tender and savory result. The slow-cooking process allows the bone marrow to infuse the broth with its rich and velvety essence, making each spoonful an unforgettable experience.
Bulalô exemplifies the depth and warmth of Filipino cuisine, with its delightful combination of ingredients and the skillful use of slow-cooking techniques. This bone marrow beef stew is a testament to the culinary heritage and expertise of the Filipino people, offering a tantalizing and comforting dish that is sure to leave a lasting impression on all who taste it.
Ingredients: 3-4 servings
2 lbs. of beef shanks with bone marrow
1 cup of cleaned Baguio beans(green beans)
2 pieces of sweet corn, cut in quarters
2-3 stalks of onion leeks
1 stalk of Pechay Baguio(Napa cabbage), cut in quarters
2 stalks of Pechay(Bok choy leaves), cut in quarters
Knorr Bulalô seasoning
2 cups of beef broth
2-3 tbsp. of fish sauce
Salt & pepper to taste
2 cups of water
Cooking Procedure:
- Clean and wash beef shanks and bone marrow. Place them on a large pot. Apply water then bring the meat into a boil until Bulalô meat are slightly cooked.
- Apply Knorr Bulalô seasoning, follow it up with fish sauce and the beef broth. Close the pot with its lid, then continue to let the Bulalô mix simmer.
- Add all the vegetable ingredients starting with the sweet corn in cubes. Leave it to simmer for 3-5 minutes until corn is slightly cooked and the Bulalô meat is for tender.
- Follow it up with the rest of the greens, starting with the Baguio beans(green beans), to Pechay Baguio(Napa cabbage) then Pechay(Bok Choy). Stir to combine all ingredients and leave it boiling for 2 minutes to allow the greens to stay half-cooked.
- Remove from heat immediately. Serve this delicious, Bulalô recipe with steamed rice. Use 2-3 tablespoon of fish sauce with calamansi juice and sliced siling labuyo(Filipino chili Peppers) as its condiment.
Note: Adding cabbage is a great alternative to Napa cabbage. Serve this delicious, bone marrow beef stew while hot!
