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Filipino Bulalo

filipino bulalo 1.jpg

Homemade Filipino Bulalo

 I saw Mikey Chen eating this and I had to make it!. So glad I did cause I absolutely loved it. The broth is so beefy and such comfort . This is my version of the recipe.

 

Roasting ingredients

 

1 marrow bone ( ask your butcher to cut ends off then cut the middle piece lengthways, then cut into presentable size pieces )

1 thick cut osso buco or 2x regular thin cut osso buco

1 head garlic cut in half

2 brown onion cut in half

4 fresh spring onion

Place all the ingredients above except the spring onion onto a baking tray. Use the Boney parts of the bone marrow but keep the presentable parts for later as we will roast them.

spray with a little oil and season with salt and pepper. Bake on 200 degrees Celsius for 1 hour or until there's some nice color happening.

 

Now add the roasted ingredients to a stock pot with the fresh spring onion. Cover with water bring to a boil then turn down to simmer for 2 1/2 hours.

 

Fresh ingredients

 

Cabbage cut into large chunks ( also reserve some large pieces of cabbage to lay in the bowls )

2 fresh corn cobs cut into smaller pieces

Fish sauce 3 tablespoons

Salt and pepper or msg

Fresh chopped spring onion

 

Strain stock, set aside the edible meat for later.

Put the strained stock back on the stove add the fresh corn and allow to simmer whole you prepare the marrow.

Place the presentable marrow bones onto a baking tray season with salt and pepper and bake on 200 degrees Celsius for 25 minutes or until you get some nice color.

To serve add some large pieces of uncooked cabbage into your 2 bowls. Divide the osso buco meat between your bowls, add in some chunks of raw cabbage.

Taste and season your stock with the fish sauce, salt and pepper or msg and bring it back to a boil.

Now ladle over the hot stock with some of the corn pieces. Lastly add your roasted marrow bone as I have, garnish with spring onion and serve immediately with a bib!

 

 

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