Bulalo Recipe

Name: Bulalo Recipe
Prep time: 30 s
Cook time: 200 s
Total time: 230 s
Yield: 6
Cuisine: Filipino
Ingredients: 1 kilogram beef shank blanched; 2 liters Water; 1 piece onion quartered; 4 cloves garlic crushed; 1 teaspoon Whole Black Peppercorn; 1 piece Bay Leaf; 1 piece Potato cut into pieces par-boiled; 1 piece yellow corn cut into 6 pieces; 1/2 head cabbage cut into pieces; 2 sprigs spring onion cut into 1-inch pieces; 2 sachets 8g MAGGI® Magic Sarap®; 1 tablespoon Toasted Garlic

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Savor the warmth of Filipino hospitality with a bowl of bulalo. Originating from the province of Batangas, this traditional beef soup is made by simmering beef shanks and marrow bones for hours to create a rich and flavorful broth. The recipe was believed to have been created by the locals as a way to make use of the less tender cuts of beef. Over time, Bulalo gained popularity and became a staple in Filipino cuisine. This bulalo recipe captures the essence of Filipino comfort food, offering a hearty and comforting meal that is perfect for sharing with family and friends.

Dinner

Lunch

Entrant

Not included in this recipe

Treenut

Peanuts

Lactose

Servings

- 6 +

1 kilogram beef shank, blanched

beef shank, blanched

2 liters Water

Water

1 piece onion, quartered

onion, quartered

4 cloves garlic, crushed

garlic, crushed

1 teaspoon Whole Black Peppercorn

Whole Black Peppercorn

1 piece Bay Leaf

Bay Leaf

1 piece Potato, cut into pieces, par-boiled

Potato, cut into pieces, par-boiled

1 piece yellow corn, cut into 6 pieces

yellow corn, cut into 6 pieces

1/2 head cabbage, cut into pieces

cabbage, cut into pieces

2 sprigs spring onion, cut into 1-inch pieces

spring onion, cut into 1-inch pieces

2 sachets 8g MAGGI® Magic Sarap®

8g MAGGI® Magic Sarap®

1 tablespoon Toasted Garlic

Toasted Garlic

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SIMPLY GOOD TIP

How to blanch meat – place meat in a pot and cover with water. Bring to a full boil, drain, rinse well and strain. Blanched meat will result to a clear and more wholesome broth.