Bulalo, or beef soup, has a very unique taste. The addition of corn cobs in the soup gives it a distinct flavor! I make this dish at least once a week because my daughter loves it and she’s a picky eater!
Ingredients:
- 2 lbs beef bone marrow
- 2 lbs beef shank
- 1 yellow onion, quartered
- 2 corn cobs, cut into 2 inches long
- 1 tbsp beef base
- 1 tsp whole black peppercorn
- 3 potatoes, quartered
- 1 pc. 2×2 ginger, sliced thinly
- 1 bunch of bokchoy
- Half cabbage
- Water
Directions:
- Wash the meat (shank and bone marrow) and place it in a big pot.
- Fill the pot with water until the meat is totally submerged.
- Bring to a boil and simmer for 1 hour.
- Add the corn, onion and ginger. Simmer for another 1 hour.
- Add the potatoes and simmer until the potatoes are tender.
- Add the bokchoy and cabbage. Simmer for about 5 minutes.
- Serve with steamed rice.
Note:
If you prefer, you can use instapot or any pressure cooker for this recipe. It cuts the cooking time in half and makes a more flavorful broth. But make sure you add the vegetable after the meat is tender.
