Ingredients with Measurements:
- 2 lbs beef shank
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 corn on the cob, cut into 2-inch pieces
- 1 tsp whole black peppercorns
- 2 bay leaves
- 6 cups water
- Salt, to taste
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. In a pressure cooker, add the beef shank, onion, garlic, celery, carrots, corn, black peppercorns, bay leaves, and water.
2. Close the lid and set the pressure cooker to high pressure for 45 minutes.
3. Once the cooking time is done, release the pressure naturally for 10 minutes before opening the lid.
4. Remove the beef shank and vegetables from the pressure cooker and transfer to a serving dish.
5. Season the broth with salt to taste.
6. Serve the beef shank and vegetables with the hot broth.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
High pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 20g
Protein: 40g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef bone marrow.
- Corn on the cob can be substituted with canned or frozen corn.
Variations:
- Add potatoes or sweet potatoes for a heartier meal.
- Use chicken instead of beef for a lighter version.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Skim off any excess fat from the broth before serving.
- Serve with steamed rice or crusty bread.
- Freeze any leftover broth for future use.
Storage instructions:
Store leftover broth and beef shank in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and beef shank in a pot over medium heat until heated through.
Presentation ideas:
Serve the beef shank and vegetables in a large serving dish with the hot broth in a separate bowl.
Garnishes:
Garnish with chopped parsley or scallions.
Pairings:
Pair with a light and refreshing salad or a side of steamed vegetables.
Suggested side dishes:
Steamed rice, crusty bread, or mashed potatoes.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the beef shank is tough, cook it for a longer time in the pressure cooker.
Food safety advice:
Make sure to follow the manufacturer's instructions for your pressure cooker and release the pressure naturally before opening the lid.
Food history:
Bulalo is a popular Filipino soup dish that originated from the province of Batangas.
Flavor profiles:
Savory, meaty, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Philippine