Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
3 – 4
3 – 4
1 to 1.5
bulalo, beef shank
in one piece
pechay (napa cabbage)
cut into wedges
young sweet corn in cob
cut in halves
sliced bamboo shoot
medium size, quartered
chives or spring onion
cut in 2” length
salt to taste
Place the whole beef shank in a large casserole.
Cover with water.
Add the whole onion, garlic and peppercorns.
Bring to a boil, remove scum that rises.
Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.
Remove the now tender beef shank from the casserole and keep aside.
Place the remaining broth in a big bowl, set aside.
Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.
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.
Season with salt to taste.
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.
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)