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Bulalong Batangas
Prep: 20 min Cook: 2 hours Servings: 1by ShaleeDP1124 recipes>This is a very tasty beef soup! Enjoy the meat, the soup, the veggies, and especially that thick, creamy beef bone marrow! Yummm! Ingredients
- 6 pcs. bone-in beef shanks (about 2 lbs.), washed and drained
- 12 cups water
- 6 cloves garlic, slightly crushed
- 1 medium sized onion, thickly sliced
- 1 pc. Knorr beef cube, optional
- 1 tsp peppercorns
- 4 Tbsp fish sauce
- 3 pcs. corn on the cob, each cut into 3-4 pcs.
- 1 bundle pechay, washed and trimmed
- 8 pcs. napa cabbage leaves, washed and trimmed
- 4 stalks green onions, cut into 2 inch pcs.
- salt and pepper
Directions
- Place beef in a big pot. Add enough water to cover the meat and bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the soup.
- Replace water and bring to a boil again. Add garlic, onion, peppercorns & beef cube and fish sauce. Cover and simmer until beef is tender, approximately 1.5 - 2 hours. Test for tenderness. Add more water if necessary.
- Add salt and pepper to suit your taste. Add corn cobs. When almost done (approx. 10 minutes), add pechay and napa cabbage. Simmer for 3 more minutes. Add green onions. Simmer for another minute.
- Remove from heat. Serve hot!
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