Bulalo or Beef Shank has a good sized bone as well as the meat part, and oh yeah, the one that other Nilagang Baka does not have is the Marrow which is very flavorful and very delicious. This is what really separates Bulalo from any other Nilaga. Anyway, Bulalo can be found in most upscale restaurants for the reason being that it is not the cheapest choice of meat in the Philippines.

Ingredients

2-3 Lbs Beef shanks (about two medium pieces)

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 Process

Rinse beef shanks before cooking. Bring water to a boil and then add beef shanks. Bring water back to a boil and then skim off any scum that rises while the water starts to boil.

After skimming off the scum, you can go ahead and add the onions, peppercorns, and patis (fish sauce).

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.

After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes. Then go ahead and add the bokchoy. Cook the bokchoy for 2 minutes and remove the pot from the heat. That is it, you’re done! Serve Bulalo with Patis and Calamansi mixture for dipping sauce!