Beef Bulalo Recipe is one such favorite soup and the hotter it is the better.
It is best complemented by the marrow that is tapped out of the bone. This delightful Beef soup is a specialty of the cattle-raising region in the province of Batangas.
1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
2 potatoes; quartered
1/4 kilo Chinese cabbage (pechay)
4 cloves garlic; crushed
1 onion; sliced
1 tablespoon peppercorns
2 corns; cut in halves
1 lemon or 5 kalamansi
Salt to taste
1. Fry potatoes in 3 minutes. Set aside
2. In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
3. Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.