one filipino dish a week

New stockpot! Time for some soup! The weather is just right for some Bulalo as well. This is made with beef shank. Below is a diagram showing the different cuts of beef which I got from wikipedia. As shown the shank is from the leg of the beef. It’s perfect for soups because the bone and connective tissue gives that beefiness after it has been simmered for a while. Yummy!  Growing up I loved sucking down the bone marrow. So good and so buttery.

Here’s the ingredients that I used for my bulalo:

2 lb beef shank
2 medium onions
3 cloves garlic
2 bunches bok choy
3 corn on the cob
sea salt and pepper to taste

Quarter the onions, peel the garlic and throw into the pot together with the  beef shank and put enough water so that it covers everything. Bring to a boil and make sure to take the scum that rise to the top. Lower the heat and let simmer for at least a few hours until the beef is tender. For this amount of beef I only had to do it for 3 hours and it was just the right tenderness. Throw in the corn and cook for about 10 minutes then throw in the bok choy. Serve hot!