Nilagang Bulalo

Nilagang Bulalo
Nilagang Bulalo. What is in a name, Nilagang Bulalo or Bulalo? They are both the same in terms of cooking. Bulalo in Pilipino as per my search is kneecap, does it make sense? I think most of us would have thought that Bulalo is Beef Shank of Cow or Carabao shank should you want to be more specific. Now what are Nilangang Bulalo and Bulalo. The answers are straight forward. Nilangang Bulalo refers to the way how the soup dish is cooked while Bulalo refers to the name of the main ingredient of the same soup dish, never the less they are both the same.

Tagaytay Bulalo

Today’s dish Nilangang Bulalo is no different from my other Bulalo recipes. During my recent trip to Tagaytay Mahogany Market, as always I made it to the point that I bring back home at least one beef shank. I do not have specific reason why I always do it. Provably because it has become a practice.  Beef is one of the must buy when you are in Tagayay. Or provably beef in Tagaytay should be cheaper compared to beef in Metro Manila. On quality I doubt it. I still believed that the quality of beef in Metro Manila Supermarkets are far better. Of course you need to buy it from the right supermarket or meat shop. Public wet market forget it, I have not seen any clean Public Market or Wet Market.

Bulalo

The beef shank for our Nilangang Bulalo is made up of medium to large beef shank, the whole upper leg bone from the upper leg joint down to where the kneecap start minus the kneecap. This time there is no kneecap on our Bulalo today. The beef shank still has generous amount of beef meat attached to the bone.

I asked the butcher to just cut the beef shank into 2 at the center. I wanted to have a good looking and appealing look of my Super Bulalo.

Before I give you the recipe of our Nilagang Bulalo for today, please find below link list to check the recipe of my Bulalo dish in the archives.


Ingredients:

1 medium size bulalo, beef shank, cut in two piece
3 bundles petchay, trimmed
1 medium size cabbage, trimmed, cut into wedges
1 tbsp. peppercorn
1 head garlic, whole
3 medium size onions, peeled, quartered
1 small bundle spring onion, trimmed, cut/chopped
salt

Cooking procedure:

Nilagang Bulalo

Put the beef shank in a large heavy pan. Add enough water to cover above 2 inches from the beef. Add the whole onion, garlic and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3 to 4 hours or until tender. Add more water as necessary. Season with salt to taste. Add in the cabbage and petchay, cook for another 1 to 2 minutes or until vegetables are just cook. Now add in the chopped spring onion cook for another minute. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

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