Asado Bulalo, bones Asado. Beef Shank to Pinoys (Philipino Cuisine) is normally prepared as soup base dish called bulalo, beef slowly boiled till tender will result in a very rich soup dish with the bone marrow is one of ma daughter favorite curry and i love to make for her her delicious any time with yellow rice.
Today I have tried another method, superb. The recipe is simple, ingredients used are available in most Pinoy (Phinipino / Kabayan is another name ) homes. Star anise is enough for the Chinese aroma required to the dish.
Ma kids enjoyed alot & it taste yummy.
1/ 2 kg bulalo, beef bones
1/2 cup soy sauce
1 head garlic, crushed
1 small piece onion, chopped
1 thumb size ginger, chrushed
1 pc. star anise
1 tbsp. peppercorn
1 tbsp. cornstarch
1 tsp. sugar
Wash thoroughly and remove all traces of blood apply salt and lime juice to salt keep for 15 minutes and and wash 3 times i am very particular to clean coz doesn’t how to cut and import or keep them so frm lime i m much satisfied it clean better.
Now take a saucepan put cut beef shank, pour water to cover, bring to a boil and simmer for a minute.
Now drain first boiled water and rinse off all scum. Return cut beef shank in the saucepan pour fresh water to cover, add in garlic, ginger, onion, star anise and soy sauce.
Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary.
Add sugar and hoisin sauce, simmer for another 25-30 minutes or until the meat start to detach from the bones and the liquid has reduced to about half. and check the gravy how thick you required.
Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required.
You can add potatoes if u like dis time i didn’t use potatoes coz i dont has da stock otherwise i use potatoes in curry ma kids favorite too.
Serve with Yellow Rice or any other rice