Bulalo stew

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
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Bulalo stew

Cook 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 Filipino cooking, it is the bone and the bone marrow from a cross cut of the beef shank. Normally, there would be very little meat attached to the bone. If you’re just after the flavor and richness of the bone and the marrow for making a clear soup or some beef stock, well, the little meat will do. But why stop with a clear soup or stock when a better cross cut of the shank, with all the meat, can turn the bulalo into a real meat dish? I have used bulalo to make a steak dish and it was great. I decided to go a step farther with my bulalo experiment. I made it into a Spanish-style stew for lunch today.

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May 31, 2005  Print This Post   
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