Bulalo
| Ingredient | ||
| 4 | pound | bone marrow, cut in small pieces |
| 2 | pound | beef shank |
| 1 | piece | onion, quartered |
| 3 | liters | water |
| 2 | pieces | medium size potato, quartered |
| 2 | pieces | saba bananas (plantain), cut into two pieces |
| 1/2 | piece | cabbage, quartered |
| 4 | tablespoon | fish sauce |
| 2 | stalk | spring onion |
| salt and pepper | ||
Procedure
- Blanch bone marrow and beef shank in boiling water for a while, rinse with running tap water, to remove scum and blood.
- In large casserole put in bone marrow, onion and water bring to boil.
- Lower heat and simmer for 40 minutes.
- Add in beef shank, return to boil.
- Lower the heat and simmer until beef is tender, about 1-2 hours.
- Add potatoes and bananas simmer for about 10-15 minutes.
- Add cabbage, spring onion and fish sauce simmer for 2 minutes.
- Season with salt and pepper. Serve with rice
May add corn cob for sweetness and bok choy or Chinese cabbage if preferred.