4:46 AM
Asado Bulalo, Beef Shank Asado. Beef Shank to Pinoys is normally prepared as soup base dish called bulalo, beef shanks when slowly boiled till tender will result in a very rich soup dish fortified with the bone marrow. Of course beef shank or bulalo can be cooked in other ways, I have already posted several methods and have included the list below. Today I have tried another method and the resultant dish, superb. It’s a version of beef asado but instead of using beef brisket I have used saw cut beef shank. The recipe is simple, ingredients used are available in most Pinoy homes except for the hoisin sauce but that could be omitted if it’s not available. Star anise is enough to do the trick for the Chinese aroma required to the dish.
Sometimes when we cook nilagang bulalo or beef shank soup there are left overs. There are other dishes that you can make if there are many left overs specially the meaty parts. You can make adobong bulalo or asadong bulalo.
2 kgs beef shanks, cut into 1-inch thick pcs
1 medium white onion, chopped
2 medium carrots, sliced into 1/4-inch thick pcs
1 celery stalk, sliced into 1/4-inch thick pcs
1 28-ounce can whole tomatoes in puree
2 tspns crushed dried rosemary
2 tspns sugar
1 tspn salt
2 beef broth cubes
1 bay leaf
1 3-inch cinnamon stick
6 cups water
1 cup garbanzos
In a pan, heat oil and cook beef shanks until brown on both sides. Remove from pan and set aside.
In the same pan, saute onion until translucent. Add carrots and celery and cook until golden brown.
Add tomotoes with puree, rosemary, sugar, salt, beef broth cubes, bay leaf, cinnamon stick and water.
Bring mixture to a boil, stirring to break tomotoes. Return cooked shanks to pan.
Reduce heat to low, cover and simmer for about 2 hours or until beef shanks are fork tender while stirring occasionally.
Discard bay leaf and cinnamon stick. Add garbanzos and heat through.
Serve with hot rice. Serves 6
Sometimes when we cook nilagang bulalo or beef shank soup there are left overs. There are other dishes that you can make if there are many left overs specially the meaty parts. You can make adobong bulalo or asadong bulalo.
2 kgs beef shanks, cut into 1-inch thick pcs
1 medium white onion, chopped
2 medium carrots, sliced into 1/4-inch thick pcs
1 celery stalk, sliced into 1/4-inch thick pcs
1 28-ounce can whole tomatoes in puree
2 tspns crushed dried rosemary
2 tspns sugar
1 tspn salt
2 beef broth cubes
1 bay leaf
1 3-inch cinnamon stick
6 cups water
1 cup garbanzos
In a pan, heat oil and cook beef shanks until brown on both sides. Remove from pan and set aside.
In the same pan, saute onion until translucent. Add carrots and celery and cook until golden brown.
Add tomotoes with puree, rosemary, sugar, salt, beef broth cubes, bay leaf, cinnamon stick and water.
Bring mixture to a boil, stirring to break tomotoes. Return cooked shanks to pan.
Reduce heat to low, cover and simmer for about 2 hours or until beef shanks are fork tender while stirring occasionally.
Discard bay leaf and cinnamon stick. Add garbanzos and heat through.
Serve with hot rice. Serves 6
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