cravings... BULALO

i've had cravings for bulalo since i read my godsis e-mail last week. today, my day off, i decided to fill that void.

got assortment of beef cuts from my "suki" carneceria. there was no actual bulalo cut that included the bone. i settled for the boneless beef shank, some beef tendons & few cuts of beef ribs.

my BULALO RECIPE

i pressure cooked the tendons for about 15 minutes, while the shank & ribs were boiling separately in a large pot.
when the tendons were done, i discarded the liquid & some fat that clung to the tendons. cut them into chunks. likewise, i discarded the broth from the 1st boiling of the shank/ribs pot. i can't bear the sight of those gnarly looking brown froth floating on my broth. i rinsed the ribs & shank, sliced shank meat to serving portions.

in a large stewing pot i boiled about 5-6 cups of water with 2 large onions (cubed), about a teaspoon of crushed black pepper, together with the shank, ribs & tendons. simmered the bulalo for about 30 minutes, then let it to cool.

i removed all the meat & tendons from the pot & refrigerated the stock. all the beef fat settled on top as soon as it got cold, easy to lift off & discard the molded fat.

how would you like your broth in a pool of lard?

i'm ready for my bulalo at dinner time. all my "verduras" had been prep: 1/4 head of cabbage, a bunch of pechay, 4 golden yukon potatoes, 1 large carrot and about 1/4 lbs of "bechuelas" string beans. i prefer an array of colors & texture. your choice of veggies is up to you, except "amargozo/ampalaya".

boil broth (fat removed), add thin slices of ginger - about a teaspoon. potatoes get in first. let it cook for about 10 minutes, add in the carrots & beans then cabbage & pechay. make sure not to over cook cabbage & pechay. add sea salt (or patis) to taste and more fresh crushed black pepper.

bulalo's peppery flavor & cut of meat (shank with bone & tendons) stands out over "nilaga". nilaga simply means boiled.

i arranged the meat & tendons and veggies in a bowl & pour the the hot broth. serve with patis or soy sauce with lemon on the side for dipping.

ummmm yummy.