Beef bulalo is usually a soup dish with simmered cabbage and pechay, sometimes with potatoes and sitaw to make it even heartier with more vegetables. While this is a comforting and already delicious meal, there are more ways to cook bulalo than just cooking it in a broth.
Here, this bulalo recipe is braised and stewed until soft and tender. It’s made even more flavorful with chunks of chorizo to add a spiciness and shiitake mushrooms to give it a more beefy flavor as well as a boost in umami. You’re going to need more rice than usual with this recipe!
Braised Beef Bulalo With Chorizo And Mushrooms Recipe
Braised Beef Bulalo With Chorizo And Mushrooms Ingredients
- 2 tablespoons olive oil
- 4 tablespoons salted butter divided
- 500 Grams beef shank (bulalo)
- 1 medium red onion chopped
- 4 cloves Garlic chopped
- 2 stalks Leeks chopped
- 7 cups water
- 2 pieces beef bouillon cubes
- 2 medium carrots sliced
- 2 medium Potatoes sliced
- 1 210-grams can Chorizo de Bilbao halved
- 2 cups dried shiitake mushrooms
- In a deep pan, heat olive oil with half the butter over medium-high heat. Add the beef and brown on all sides. Remove from pan, and set aside.
- Add the onions, garlic, and leeks. Saute until the vegetables are slightly softened. Add the rest of the butter. Turn the heat to Low, and add the broth. Bring to a simmer.
- Add the beef shank, cover, and simmer for 3 to 4 hours or until beef is tender. Stir occasionally.
- When beef is already tender, add sliced carrots and potatoes. When carrots and potatoes are soft, add chorizo and mushrooms. Bring the broth back to a boil, then simmer until the broth has been reduced to 1/4 of its volume. Serve while hot.