Nilagang Oxtail, Bulalo Style

Nilagang Oxtail, Bulalo Style
Nilagang Oxtail, Bulalo Style. This is my second post of Nilagang Oxtail, the first original post of Nilagang Oxtail was way back when we are starting OPC. Today on our second version I made some tweaks on the recipe.  I cooked the oxtails the way how our bulalo soup dish is cooked.

Nilagang Oxtail

Cooking is fairly easy, in fact the recipe for our Nilagang Oxtail Bulalo Style is simpler for the reason that we used less ingredients. I also used the oxtails that are readily available in most supermarkets.

Still looking? I have made several post of nilagang baka and bulao already, just click on the link list below to check them out.

Here is the recipe on my second version of Nilagang Oxtail, Bulalo Style.


1 kilo oxtail
1/2 medium size cabbage, trimmed, cut into wedges
2 bundles bok choy, trimmed
2 pcs. sweet corn in a cob, cut into 4 parts
1 head garlic
1 medium size onion, peeled
2 medium size onion, peeled, quartered
1 tbsp. peppercorn
1 small bundle spring onion, trimmed, chopped

Cooking procedure:

Nilagang Oxtail, Bulalo Style - Cooking Procedure

Put the oxtail in a large heavy pan. Add enough water to cover above 2 inches 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 1 1/2 to 2 hours or until the beef are tender. Add more water as necessary. Add in the sweet corn and simmer for 5 to 10 minutes or until the sweet corn are cooked. Season with salt to taste. Add in the cabbage and bok choy, cook for another 2 to 3 minutes or until vegetables are just cook, garnish with the chopped spring onion. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.


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