Bulalo stew

May 31, 2005

Print This Post
Filed under Mighty meaty; My recipes; beef, Kitchen experiments

Go to page 1 2 »»

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.

Go to page 1 2 »»

« Niagara Hills in Antipolo

45 – minute farmer’s pie »

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

Name (required)

Mail (will not be published) (required)

Website

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.

View the archive

March 2010
S	M	T	W	T	F	S
« Feb
	1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	31

Appetizers & snacks Asian beef Birthdays & Parties breakfast club cheese chicken Chinese chocolate Christmas & New Year coconut & derivatives coffee condiments & seasonings Cooking for one cooking with leftovers eggplants Filipino Filipino delicacies fresh produce fruits Italian Job Japanese mango mushrooms omelet pasta pork potatoes salads School lunchbox shellfish spring rolls Superb soups travel wine

Conversations

Shendz on 'Coffee cheesecake': Not just good Ms. Connie but it really rocks!! Only consequence is that all...
Shendz on 'Coffee cheesecake': Tried this and it turned out, well not just good but very good!!! Though...
cecil on 'Grilled herbed liempo (pork belly) and potatoes': ooh! i thought the acid in the vinegar helps...
cris valdez on 'A question and a proposal': want to be a member too!
mei kwe on 'About Pinoy Cook': hi connie, am new in your site. good thing for food lovers like you. now i...

Stay updated!