Adobong Bulalo

Adobong Bulalo (Beef Shank Adobo)

Ingredients

• 1½ lbs. beef shank
• 1½ teaspoon whole peppercorn
• 4 pieces dried bay leaves
• 7 cloves garlic, crushed
• 6 teaspoons soy sauce
• 3½ teaspoons white vinegar
• 1 teaspoon granulated white sugar
• 2 cups water
• 3 tablespoons cooking oil

Cooking Instructions

1. Heat the cooking oil in a pan.
2. Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
3. Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
4. Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
5. Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
6. Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
7. Transfer to a serving plate. Serve with warm white rice.
8. Share and enjoy!

source: http://panlasangpinoy.com

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Bulalo

Bulalo

• 2-3 Lbs Beef shanks (about two medium pieces)
• 3-4 Bunches of Bok choy (trimmed/cut and rinse thoroughly)
• 1 Tbs. Whole black peppercorns
• 2 Tbs. Patis (fish sauce)
• 1 large onion
• 3 Medium potatoes (halves)
• 2-3 Corn on the cob (halves)
• 12 cups water
• Calamansi for dipping sauce

Cooking Instructions:

1. Rinse beef shanks before cooking. Bring water to a boil and then add beef shanks.
2. Bring water back to a boil and then skim off any scum that rises while the water starts to boil.
3. After skimming off the scum, you can go ahead and add the onions, peppercorns, and patis (fish sauce).
4. Let it cook for ten minutes, then add the corn, and bring it back to a boil. At this time, it should cook for twenty minutes.
5. After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes.
6. Then go ahead and add the bokchoy.
7. Cook the bokchoy for 2 minutes and remove the pot from the heat.
8. That is it, you’re done!

Serve Bulalo with Patis and Calamansi mixture for dipping sauce!

source :  Filipino-food-lovers

Bulalo

• 1 kg beef shank
• ½ pc small cabbage, whole leaf individually detached
• 1 small bundle Pechay
• 3 pcs Corn, each cut into 3 parts
• 2 tbsp Whole pepper corn
• 1/2 cup Green onions
• 1 medium sized onion
• 4 ½ Cups water
• 2 tbsp fish sauce (optional)

Cooking Instructions:

1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!