Bulalo Recipe — A Guide on the Process & Ingredients in Cooking this Delicious Viand

Check the Bulalo Recipe Here & Be Ready To Cook A Sumptuous Viand

BULALO RECIPE – Here is a guide on the process and the ingredients in cooking this delicious food that is a favorite of many people.

Are you one of the people who love to cook? Eating is a stress reliever for many people. There are countless dishes out there. However, while the long list provides a wide range of options, it also makes the act of choosing challenging.

Maybe you have already tried checking out Chicken Adobo recipe, how about cooking Bulalo? It is an all-time favorite of many people.

A lot of individuals love eating Bulalo most especially during the cold weather. Below, you can check a Bulalo recipe including the ingredients that you need to prepare and the process in cooking.

The first part of the Bulalo recipe is the list of ingredients that you need to prepare in cooking this delicious dish. Here are the ingredients in cooking Bulalo:

2 beef marrow bones
1 pound beef shank
3 cloves garlic
1 onion
1 teaspoon black peppercorns
2 cobs corn
2 tablespoons soysauce
salt to taste
3 baby bok choy
1 chayote
salt to taste

The next part of the Bulalo recipe is the cooking process. Here are the steps on how to cook this delicious dish:

Step 1

Boil a large pot of water and add the beef shank and bone marrows. Allow it to boil again until you don’t see any more red blood from the bones or meat. It may take around 10 minutes.

Step 2

Using tongs, remove the bones and meat and scrub it under a cold water to remove the scums. Pour away the water in the pot.

Step 3

Return the cleaned meat to the pot. Add the garlic, onion, soysauce, and peppercorns. Add water to the level that it covers the ingredients inside the pot. Bring it to a rolling boil and remove any scum that accumulates.

Step 4

Reduce the heat to medium low. You can soften the meat through a pressure cooker for 1 1/2 hours. Afterwards, remove any excess fat. Transfer the meat and bones to a bowl and strain the stock through a mesh sieve.