Makes: 3-4 servings
Preparation and cooking time: 2 hours


4 tablespoons oil
1 kilo beef shanks with bone marrow (bulalo)
4 tablespoons garlic, minced
8 cups water
3 pieces large white onion, quartered
2 pieces leeks, chopped
1 tablespoon peppercorn
2 tablespoons patis

4 tablespoons oil
3 tablespoons garlic, minced
¼ cup red onions, minced
¼ cup ginger, sliced into thin sticks
¼ cup lemongrass, minced
1 tablespoons turmeric
Bulalo broth
2 pieces corn, cut into sections
2 pieces siling haba
1 cup langka
1 cup pechay
3 cups coconut cream


1. Lightly season the beef with salt and pepper.
2. In a pressure cooker, fry the minced garlic in vegetable oil until golden and crispy then sear the beef shanks on all sides until the meat is an even brown color. Add enough water to completely cover the meat and bring it to a boil. Skim off any excess fat and scum that might have accumulated on top.
3. Add the white onions and let it cook in the pressure cooker for 30 minutes. Skim off more excess fat and scum that might have accumulated on top.
4. Add the leeks and peppercorns then bring to a boil then add the fish sauce and salt. Let it continue to simmer in the pressure cooker on low heat until meat is tender.
5. Remove meat and allow to cool.
6. In a separate pot, saute garlic, onions, ginger, lemongrass, and turmeric for a few minutes.
7. Add bulalo pieces, corn, siling haba, langka, and bulalo broth. Bring to a boil and simmer until vegetables are cooked.
8. Add pechay and coconut cream. Boil until saucy.

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