January and February is the coldest months of the year and people would love to eat soups, drink coffee or hot cocoa, and even make their day hot during these seasons. So catering services is in demand for hot foods and hot drinks nowadays. And the most prefer by people is the hot bulalo, the bone marrow usually of beef. There has been different way of cooking bulalo as Filipino defines the cooking. But basically, the bone marrow is boiled and vegetable are added to make it more basically appealing, nutritious and delicious as people deals with cold weather.
In restaurants and catering services, the menu is required for a very expensive price. It was hard to tenderize the meat of a beef. It needs a lot of time for boiling the meat, how much more the bone marrow? The stew of bulalo, which is also a specialty in Batangas is basically cooked this way:
Ingredients:
- 1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
- Chinese cabbage / head cabbage or both (depends on your preference)
- Potatoes
- Onion
- Garlic
- Corns
- Peppercorns
- Soy sauce
- Salt
- Fish sauce
- Calamsi or lemon (vinegar with onion, garlic,
Easy Procedure:
- For side dish, fry the potatoes between 3 – 5 minutes then set aside
- Simmer the beef shank or oxtail or both in a pot.
- Sprinkle with salt, onion, and garlic for 30 minutes to 1 hour is a low heat until tender.
- Remove the foam, or froth that rises on the surface of the soup. You can add water if needed (preferably very hot water).
- When beef tender, you can now add the corn, potato, and peppercorns and let stand for 5 minutes.
- Add the cabbage or Chinese cabbage or both.
- Put the fish sauce depending on the taste you prefer.
- Remove from the fire
- Serve hot with a mixture of soy sauce and lemon or kalamansi juice.
So this cold months, it will be not so cold anymore for hot bulalo with Batangas touch is available and can be done by any good cooks, chefs or even mommies at home who loves to cook for her kids and family.
