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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Ingredients :

1 large or 2 medium-sized bulalo (cross cuts of beef shank)
1 whole garlic
1 whole onion
1 bay leaf
8-10 peppercorns
a bunch of leeks
2-3 potatoes
1 carrot
a cup of sweet peas
2 pimientoes
1 tbsp. of finely minced garlic
1 onion, diced
1 tbsp. of chopped fresh basil (or 1 tsp. dried basil)
3 tbsps. of olive oil
1/2 to 3/4 c. of tomato paste
salt and pepper

Cooking procedure :

Place the bulalo in a large casserole and cover with water. Add the whole garlic, onion, bay lead, peppercorns, leeks and some salt. Bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for about 2 hours or until the meat is very tender. Lift with a large slotted spoon and transfer to a plate. Cover and set aside.

Strain the broth and set aside.

Peel and cut the potatoes and carrot into 1-inch cubes. Core and deseed the pimientoes and chop coarsely.

Heat the olive oil in a large saucepan. Saute the garlic until fragrant. Add the chopped onion and pimientoes and cook for a few minutes. Add the basil, sweet peas, cubed carrot and potatoes and cook for a few more minutes, stirring often. Stir in the tomato paste and pour in some beef broth. Use more or less depending on how thick you want your sauce. It won’t hurt to start with a rather thin sauce since the liquid will be reduced further after simmering. Season with salt and pepper. Carefully lower the cooked bulalo into the sauce, pushing the vegetables to the side to make some space for them. Lower the heat, cover and simmer for 15 to 20 minutes or until the vegetables are done.

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May 31, 2005  Print This Post   
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