Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Servings Prep Time
8Servings 30Minutes
Cook Time Passive Time
4 1/2Hours 3 – 4Hours
Servings Prep Time
8Servings 30Minutes
Cook Time Passive Time
4 1/2Hours 3 – 4Hours
Ingredients
Instructions
  1. Place the whole beef shank in a large casserole.
  2. Cover with water.
  3. Add the whole onion, garlic and peppercorns.
  4. Bring to a boil, remove scum that rises.
  5. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.
  6. Remove the now tender beef shank from the casserole and keep aside.
  7. Place the remaining broth in a big bowl, set aside.
  8. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.
  9. Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.
  10. Season with salt to taste.
  11. Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.
  12. Transfer in a big serving bowl and serve at once with a dipping sauce of patis (brine), kalamansi (Lemon Juice and siling labuyo (chili pepper)