Ingredients with Measurements:
- 2 lbs beef shank with bone marrow
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, bruised
- 2 pieces corn on the cob, cut into thirds
- 1 medium-sized cabbage, quartered
- 2 medium-sized potatoes, peeled and quartered
- 1 tbsp salt
- 1 tsp black pepper
- 8 cups water
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, add the beef shank, onion, garlic, lemongrass, salt, and black pepper. Pour in the water and bring to a boil.
2. Once boiling, lower the heat to a simmer and let it cook for 2-3 hours or until the beef is tender.
3. Remove the beef shank from the pot and set it aside to cool. Once cool, remove the meat from the bone and cut it into bite-sized pieces.
4. Strain the broth to remove any impurities and return it to the pot.
5. Add the corn, potatoes, and cabbage to the pot and let it cook for 10-15 minutes or until the vegetables are tender.
6. Add the beef back into the pot and let it simmer for another 5-10 minutes.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck
- Lemongrass can be substituted with lemon zest
- Corn can be substituted with carrots or green beans
- Cabbage can be substituted with bok choy or spinach
Variations:
- Add ginger for an extra kick of flavor
- Use chicken instead of beef for a lighter soup
- Add noodles for a heartier meal
Tips and tricks:
- Skim off any foam that forms on the surface of the soup while cooking to keep it clear and clean.
- Use a pressure cooker to speed up the cooking time.
- Let the soup cool completely before storing it in the fridge to prevent spoilage.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for serving.
Garnishes:
Garnish with chopped scallions or cilantro for added flavor.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Serve with a side salad or steamed vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more salt or seasoning to taste.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
- Store the soup in the fridge at a safe temperature to prevent spoilage.
Food history:
Bulalo soup is a popular Filipino dish that originated from the province of Batangas. It is traditionally made with beef shank and bone marrow, and is known for its rich and flavorful broth.
Flavor profiles:
Bulalo soup is savory, meaty, and slightly sweet from the vegetables.
Serving suggestions:
Serve hot with a side of rice or bread for a hearty meal.
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Region: Philippine