Bulalo or Beef Stew
Ingredients:
1/2 kilo marrow bones cut to expose marrow on one end
1/2 kilo beef shank with meat 1 onion, chopped
3 cloves of garlic 1 tsp black peppercorns
2 Tbs patis (fish sauce) salt to taste
2 cobs of corn cut in halves 1 sayote (chayote) peeled and cubed
cabbage, sliced 1 red bell pepper, sliced
2 big potatoes, cubed some haricots verts, in halves
Preparation:
1.Boil a large pot of water. Add the marrow bones and beef shank and return to a boil. Continue boiling until you don’t see any more red blood coming from the meat or bones (about 10 minutes).
2. Add the onion, garlic, peppercorns and patis. Cover with water then bring it to a rolling boil and skim off any scum that accumulates.
3.Reduce the heat to medium low. If you are using a pressure cooker, afix the lid and let it cook for 1 hour. If you’re not using a pressure cooker, simmer until the meat on the shank is fork tender (3 hours).
4.Add the corn and chayote, potatoes, and red bell pepper, simmer for another 20 minutes or until the chayote is tender. Salt to taste, then add the cabbage at the last minute. Serve with rice.