Bulalo with Lemongrass Recipe

Bulalo with a fragrant stew with large chunks of beef, potatoes, and bananas.

This bulalo recipe is comfort in a bowl: Tender beef chunks, meaty bones, corn, bananas, and potatoes all swim in a clear soup, making for an unforgettable meal perfect on cool nights.

Bulalo with Lemongrass Recipe

Carina Guevara-Galang
Bulalo with a fragrant stew with large chunks of beef, potatoes, and bananas.
Prep Time 20 minutes
Cook Time 6 hours
Resting Time 30 minutes
Total Time 6 hours 20 minutes
Course Main Dishes
Cuisine Filipino
Servings 6 to 8

Ingredients
  

Bulalo with Lemongrass Ingredients

  • 1 whole Beef (use shanks), bone-in, cut crosswise into large chucnks to expose marrow
  • 500 gram Beef (use kneecap), cut into cubes
  • 5000 Grams Beef use short ribs
  • 2 white onion sliced
  • 2 bulbs lemongrass (tanglad) trimmed and pounded
  • 3 cloves Garlic minced
  • 1 teaspoon peppercorns
  • 2 tablespoons fish sauce (patis)
  • 2 cobs corn cut into 1-inch thick pieces
  • 2 saba banana peeled and sliced
  • 1/2 head cabbage cut into large chunks
  • 150 Grams Baguio beans (abitsuelas)
  • 1 bunch pechay leaves native
  • 2 large Potatoes peeled and cut into large chunks
  • Salt to taste

Instructions
 

  • Place beef shanks, kneecap, and short ribs in a large pot. Cover completely with water and boil until juices of the bones run clear.
  • Return meat and bones to the pot over medium heat. Add onions, lemongrass, garlic, peppercorns, and fish sauce. Cover with water then bring to a rolling boil, skimming off any impurities that rise to the surface. Lower heat to medium-low.
  • Simmer until beef is fork-tender, about 4 to 5 hours, making sure meat is completely covered with water at all times. (Alternatively, you can cook the meat in a pressure cooker for 1½ hours.)
  • Transfer meat and bones to a bowl, then strain soup through a fine-mesh sieve. Discard solids, then return meat and bones to the strained stock. Add corn, bananas, cabbage, green beans, pechay, and potatoes. Simmer for another 20 minutes or until potatoes are tender. Season to taste with salt. Serve hot.
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