Filipino Bulalo Recipe or Beef Bone Marrow Soup Recipe

The Filipino Bulalo Recipe or Beef Bone Marrow Soup Recipe Ingredients:

2 kg beef bone marrow, have your butcher chop it into small pieces
1 kg boneless beef shank or stewing beef
1 onion, peeled and sliced
3 liters water
2-3 medium potatoes, peeled and quartered
2-3 saba (plantain) bananas, each cut into two pieces
1 whole medium cabbage, quartered
3-4 tablespoons fish sauce (patis)
Salt and pepper to taste

The Filipino Bulalo Recipe or Beef Bone Marrow Soup Recipe Cooking Instructions:

1. Lighten bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove foam and blood.
2. Put bone marrow and onion in a stockpot and pour in the 3 liters of water and bring to the boil.
3. Lower heat and simmer for about 40 minutes.
4. Add the boneless beef shank or stewing beef and return to the boil.
5. When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
6. Add the potatoes and bananas.
7. Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
8. Add the cabbage and stir in fish sauce, salt and pepper to taste.
9. Cook until cabbage is tender-crisp, about 2 minutes.
10. Serve with hot rice. It serves 6.

Kare-Kare Recipe or Beef and Ox Tail in Peanut Sauce Recipe

THE FILIPINO KARE – KARE INGREDIENTS:

- 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
- 1/2 kilo oxtail, cut 2 inch long
- 3 cups of peanut butter
- 1/4 cup grounded toasted rice
- 1/2 cup cooked bagoong alamang (anchovies)
- 2 pieces onions, diced
- 2 heads of garlic, minced
- 4 tablespoons atsuete oil
- 4 pieces eggplant, sliced 1 inch thick
- 1 bundle Pechay (Bok choy) cut into 2 pieces
- 1 bundle of sitaw (string beans) cut to 2″ long
- 1 banana bud, cut similar to eggplant slices, blanch in boiling water
- 1/2 cup oil
- 8 cups of water
- Salt to taste

THE FILIPINO KARE – KARE COOKING INSTRUCTIONS:

1. Boil beef and oxtails in water for an hour or until cooked in a stock pot and strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes (Do not overcook the vegetables).
5. Dish up with bagoong on the side and hot plain rice.