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Recette de bulalo - En-tete

Authentic Bulalo - Filipino Beef Bone Broth

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5/5 (22)
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 55 minutes
Course: Soups and broths
Cuisine: Philippine
Servings: 4
Author: Marc Winer

Ingredients

  • 1 kg beef shanks bone-in
  • water as needed (to cover the meat, then for simmering)
  • 1 white onion
  • 2.5 tablespoons fish sauce
  • 2 teaspoons whole peppercorns
  • 1 bok choy separate the leaves, then cut into bite-size pieces
  • 2 ears of corn cut into 3 pieces each
  • 1 stalk scallion finely chopped
  • salt to taste
  • black pepper freshly ground, to taste
  • calamansi optional, or lime (for serving)
US Customary - Metric

Procédé

Blanch the meat

  • Place the beef shanks in a large pot, cover with water, and bring to a boil. Boil for about 10 minutes.
    1 kg beef shanks, water
    Recette de bulalo - Mettre les jarrets de bœuf dans une grande marmite.
  • Skim off the scum and any fat that rises to the surface. Remove the meat, then discard the blanching water.
    Recette de bulalo - Écumer et retirer l’huile qui remonte à la surface.

Prepare the vegetables

  • Peel the onion and cut it into quarters.
    1 white onion
    Recette de bulalo - Éplucher l’oignon et le couper en quartiers.
  • Husk the corn if needed, then cut each ear into three pieces.
    2 ears of corn
  • Cut the bok choy into bite-size pieces and chop the scallion. Set the vegetables aside.
    1 bok choy, 1 stalk scallion
    Recette de bulalo - Réserver les légumes.

Cook the broth

  • Return the meat to the pot, add fresh water, and bring to a boil. Skim as needed until the broth looks clear.
    Recette de bulalo - Écumer les impuretés qui flottent sur le bouillon.
  • Add the peppercorns, onion, and fish sauce. Reduce to a gentle simmer and cook for up to 3 hours, or until the meat is tender (pressure cooker: 45 minutes to 1 hour).
    2 teaspoons whole peppercorns, 2.5 tablespoons fish sauce
    Recette de bulalo - Quand le bouillon est clair, ajouter les grains de poivre, l’oignon et le patis.
  • Add the corn and boil for 15 to 20 minutes, or until tender. Season with salt to taste.
    salt
    Recette de bulalo - Ajouter le maïs et laisser bouillir 15 à 20 minutes, jusqu’à ce qu’il soit tendre.
  • Add the bok choy and cook for 2 to 3 minutes. Turn off the heat.
    Recette de bulalo - Ajouter le pak choy et couper le feu après 2 à 3 minutes.

Serving

  • Serve very hot, with extra fish sauce and/or calamansi (or lime) on the side for squeezing in at the table. Add black pepper to taste.
    black pepper, calamansi
    Recette de bulalo - Servir bien chaud.

Notes

Clear broth tip: blanching the meat, then discarding the first cooking water, helps produce a cleaner, less greasy broth.
Cooking time: on the stovetop, simmer for up to 3 hours; in a pressure cooker, cook for 45 minutes to 1 hour, then finish uncovered to cook the corn and vegetables.
Serving: adjust the salt at the end (fish sauce is already salty), and add the calamansi/lime right before eating.
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