Life In Full Flavor@LifeInFullFlavor · recipes, food stories and history by Chef Luca De Santis
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A clear, rich beef broth with tender shank, bone marrow, corn and vegetables.
Bulalo comes from Batangas and the Tagaytay ridge, where cattle are raised and roadside eateries serve it steaming hot in the cool highland air.
The name: Bulalo refers to the beef shank and bone marrow used in the soup.
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| beef shank with bone marrow | ≈ 2 kg | ≈ 4½ lb |
| corn on the cob cut in 3 | ≈ 600 g | ≈ 3 ears |
| cabbage quartered | ≈ 500 g | ≈ ½ head |
| green beans | ≈ 200 g | ≈ 1½ cups |
| onion quartered | ≈ 150 g | ≈ 1 onion |
| garlic crushed | ≈ 24 g | ≈ 6 cloves |
| fish sauce | ≈ 45 ml | ≈ 3 tbsp |
| whole peppercorns | ≈ 3 g | ≈ 1 tsp |
| salt | ≈ 6 g | ≈ 1 tsp |
| water | ≈ 4 l | ≈ 17 cups |
≈ amount suggested from similar recipes
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Also used: large stock pot · ladle · skimmer
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