Bulalo Lugaw Recipe

Make the bulalo: Combine beef shanks, 3 liters water, fish sauce, and onion in a pot. Simmer for 30 minutes, removing scum that rise to the top.

Strain broth to remove impurities. Return to pot. Add remaining 1 liter water. Simmer for 1 1/2 to 2 1/2 hours over low heat or until beef is tender. Cut beef into cubes, reserving bone marrow and soup. Set aside.

Make the lugaw: Heat oil in a pot over medium-low heat. Sauté garlic and onions until fragrant.

Add malagkit and long-grain rice. Stir for 1 minute. Add 12 cups bulalo soup and simmer over low heat until soup is thick and rice is cooked and tender, about 30 minutes.

Add kasubha, fish sauce, pepper, and sugar. Season with salt to taste. Simmer for 5 more minutes. 

Add more bulalo soup, if needed. Add beef cubes and bone marrow. Simmer for 5 minutes. Top with fried garlic and green onions. Serve hot with calamansi and fish sauce on the side.