Ingredients with Measurements:
- 2 lbs beef shank with bone
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 2 corn on the cob, cut into 2-inch pieces
- 1 tbsp fish sauce
- 1 tsp whole peppercorns
- 8 cups water
- Salt to taste
Special equipment needed:
- Large pot
- Ladle
Step-by-step instructions:
1. In a large pot, add the beef shank, onion, garlic, celery, carrots, potatoes, corn on the cob, fish sauce, whole peppercorns, and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 2-3 hours or until the beef is tender.
3. Skim off any foam that rises to the surface of the stew.
4. Once the beef is tender, remove it from the pot and shred it into bite-sized pieces.
5. Add the shredded beef back into the pot and season with salt to taste.
6. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef brisket.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add bok choy or cabbage for added vegetables.
- Use chicken instead of beef for a lighter version.
Tips and tricks:
- Skim off any foam that rises to the surface of the stew to keep it clear.
- For a richer flavor, roast the beef shank in the oven before adding it to the pot.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the side.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Steamed rice or garlic bread.
Troubleshooting advice:
- If the stew is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
Food history:
- Bulalo stew is a popular Filipino dish that originated from the province of Batangas.
Flavor profiles:
- Savory, beefy, and slightly sweet.
Serving suggestions:
- Serve hot with rice and garnish with chopped scallions or cilantro.
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Region: Philippine