Bulalo Steak

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Ingredients :

a kilo of bulalo, slow-cooked until very tender
2-3 onions, cut into rings
1 head of garlic, finely minced
juice of 12-15 kalamansi
1/4 c. of soy sauce
1/2 c. of butter
2 tbsps. of flour
3-4 c. of beef broth
2-3 tbsps. of steak sauce

Cooking procedure :

Chill the bulalo before making this dish.

Melt 1/4 c. of butter in a heavy skillet. Saute the garlic until fragrant. Add the bulalo and brown both sides lightly. To prevent the bone marrow from falling off, cover the bone crevice with a piece of foil. Pour in a cup of broth. Add the kalamansi juice and soy sauce. Add salt if you did not do so when you cooked the bulalo earlier. Separate the onion rings and place on top of the meat. Cover; keep the heat low.

In a small sauce pan, melt the remaining butter. Add the flour, stirring continuously. Cook over medium heat until golden brown in color. Pour in the remaining broth, little by little to make a fairly thick gravy. Season with steak sauce (you may need to add salt if your broth is unseasoned).

With a large slotted spoon, careflly lift the bulalo and onion rings from the skillet and transfer to a serving platter. Turn up the heat and pour the gravy into the remaining broth. Stir to blend. Simmer for a minute then pour over the bulalo.

Serve at once.

Go to page 1 2 »»
January 10, 2005  Print This Post   
Tagged:

Comments

2 Responses to “Bulalo Steak”

Trackbacks

Some related discussions...
  1. Lasang Pinoy 12: fusion cooking and my beef tapa sandwich | Bread winner | Home-cooking rocks! says:
    August 24, 2009 at 5:50 pm

    [...] aroma. Traditionally cooked as a soup with vegetables, bulalo is also wonderful as dish that is a cross between a stew and a steak (above, center). And the humble minatamis na saging is reincarnated with butter, honey and cinnamon [...]

    Reply
  2. Bulalo stew | Home-cooked meals | Home-cooking rocks! says:
    August 24, 2009 at 6:41 pm

    [...] it the traditional way as a soup with an assortment of vegetables or cook it the radical way as a steak with lots of onion rings. Either way, bulalo will taste great. Bulalo is a cross cut of beef shank. To be more precise, in [...]

    Reply


You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Mussel soup with coconut milkMussel soup with coconut milk
Choco butter cupcakesChoco butter cupcakes
Baked mussels (tahong), the simple wayBaked mussels (tahong), the simple way
Turkey empanadaTurkey empanada
Beef, mushrooms and tofu stir fryBeef, mushrooms and tofu stir fry

Conversations