Closed Beef Bulalo

Ingredients:

2 kg. bulalo/bone marrow or beef shanks
1/2 kg. grated gabi (just like preparing for sinigang)
1/2 kg. chinese pechay
25 g. green onions
10 g. garlic
20 pcs. pepper corns
1/4 kg. shredded labong
1/2 kg. young corn-on-the-cob-cut by 1 1/2 inches
8 c. water
salt
vetsin or magic sarap
patis/fish sauce

Cooking Procedure:

1. Bring water to a boil then add the bulalo
2. Boil once and remove scum that floats
3. Boil again, add all the above ingredients except the chinese pechay
4. After 3 minutes, lower fire to simmer
5. When bulalo is soft, add the chinese pechay
6. Add salt, patis, vetsin or magic sarap to desired taste

Hot Tip:
Use beef stock instead of water
Just add red chili peppers or black pepper for a spicy-hot bulalo

Thanks for sharing

thanks sa share ts