Give bulalo a break from soup duty. Try it as steak with sauce!
Serves 4 Prep Time 15 to 20 minutes Cooking Time 45 minutes
4 pieces beef shank (bulalo steak), cut into
3/4-inch thick pieces
6 cloves garlic
1/2 teaspoon whole peppercorns
1 white onion, quartered
2 bay leaves
2 teaspoons rock salt
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1/4 cup butter
2 tablespoons minced garlic
For the kaldereta sauce
1 large onion, chopped
8 cloves garlic, minced
3 cups canned tomatoes
2 tablespoons white vinegar
2 cups beef broth
(from boiling the beef shank)
1 cup diced carrots
2 bay leaves
10 pitted green olives
2 tablespoons liver spread
1/2 cup grated cheese
1 bird's eye chili (siling labuyo), chopped
1 In a pot, put beef shanks, garlic, peppercorns, onion, bay leaves, and salt. Bring to a boil then lower the heat and simmer until fork-tender. Remove shanks from the pan and reserve the broth.
2 Roast the green, red, and yellow bell peppers. Peel and remove the seeds. Slice peppers in long strips. Set aside.
3 Prepare the sauce: Heat some oil then sauté onions and garlic. Add canned tomatoes and vinegar. Cook until almost all the liquid has evaporated; add beef broth. Stir in carrots and bay leaves. Cook for a few minutes. Add olives, liver spread, cheese, and chili. Cook until sauce is thick and chunky.
4 Heat some butter in a pan then add garlic. Add beef shanks and brown on both sides.
5 Transfer meat to plates and top with the kaldereta sauce. Serve with roasted bell peppers on the side.
Roasting tip: Put roasted peppers in a resealable plastic bag; seal and set aside for a few minutes. The steam in the bag will make it easier to remove the charred skin.
Photography by Ocs Alvarez | Recipes by Oliver Gascon of C2 Classic Cuisine| Styling by Bel Alvarez
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