Beef shank, beef tendon, beef tripe with wide noodle / Chef Hung Taiwanese Noodle in Aberdeen Centre, Richmond (Photo credit: wynlok)Here's an adventurous take on the all-time Pinoy favorites-with the same home-cooked goodness and few surprises guaranteed to keep you reaching for another serving. Bulalo has long been part of the Filipino cuisine and it has never lost it savor until now.
Bulalo (beef bone marrow and shank boiled) is common along the streets in the Philippines but well-seasoned Bulalo can be found only in classy restaurants. It is maybe because of its unique name or its goodness that it has created a thrill to the taste of Filipinos and foreigners alike.
You will need:
1 kg bulalo (bone-in beef shank)
2 liters water
1 tbsp liquid seasoning and 2 pieces calamansi
1/4 cup oyster sauce
1/4 cup cooking oil for browning
For gravy:
2 tbsp butter
2 tbsp all purpose flour
1/4 cup drippings from fried bulalo
1 cup evaporated milk
Here's how:
In a pressure cooker, tenderize bulalo in 2 liters of water for 30 minutes. Start timing when the water begins to boil. Remove tenderized beef from the broth. Marinate with liquid seasoning and 2 pieces calamansi for at least 15 minutes.
When ready to pan-fry, rub marinated meat with oyster sauce on all sides. Heat cooking oil and pan-fry prepared beef until brown on all sides. Transfer onto a plate and serve with prepared gravy on top and vegetables on the side. Serve immediately.
To prepare Gravy: Melt butter. Add flour. Slowly pour in the drippings while whisking mixture vigorously. Cook until thick.
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