Bulalo is a well-loved Filipino dish made up of beef chunks— sometimes including the bone marrow— vegetables, corn, and onions swimming in a light beef broth. It’s meaty, loaded with proteins and greens, and comforting all the same. However, many restaurants have upped their game by taking this local favorite and turning it into something equally rich and tasty: Sizzling Bulalo Steak!
Food blogger Ishii Caparras (IG: @ishmeetsworld) has shared her take on this bestseller with us. Her version is inspired by the flavors of Manam, a popular Filipino restaurant that also offers the dish. The dish is pretty straightforward recipe, using easy-to-find ingredients and yielding hefty servings.
Check it out:
Sizzling Bulalo Steak
- 1 kg. of beef shanks (3-5 pieces, depending on size)
- 3 tbsp. of butter
- 3 tbsp. of all-purpose flour
- 1 onion, roughly chopped
- 1 head of garlic, finely chopped
- 5 cloves of garlic, smashed
- 1 tbsp. of whole peppercorns
- 1 beef cube
- 1 cup of sliced mushrooms
- 1 cup of cream (optional)
- Worcestershire sauce, to taste
- Liquid seasoning, to taste
- Salt and pepper, to taste
- In a pan over medium heat, fry your minced garlic until it’s golden and crispy. Make sure not to burn it. Remove the garlic and set aside.
- Season both sides of your beef shanks with salt and pepper. Carefully place them on the pan with the garlic oil and cook until both sides are browned.
- Transfer the browned shanks into a pot and cover them with water. Bring to a boil, then lower the flame to get a slow simmer.
- Add the chopped onions, smashed garlic, beef cube, and peppercorns. Cook under low heat until the beef shanks are sufficiently tender.
- Using the same pan where you fried the garlic and shanks, melt the butter and whisk in flour to make a roux. Let the flour cook, all the while whisking to remove any lumps.
- Once the butter and flour mixture is slightly brown, gradually add the beef broth from the pot where you cooked the shanks. Whisk constantly. Add sliced mushrooms and simmer for about 10 minutes, or until it reaches your desired consistency. If the sauce thickens too much, add more beef broth.
- If you want a creamier sauce, add cream. Season with a dash of Worcestershire sauce, liquid seasoning, and some salt and pepper depending on how much more flavor your gravy needs. Add the drained beef shanks into the finished gravy.
- Finally, heat a sizzling plate over the stove, top it with crispy fried garlic, and serve. This bulalo steak will really go well with steaming white rice.
Check out the video for a step-by-step guide:
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