Ever went to Tagaytay and never had a lunch, brunch or dinner of bulalo? You know the  feeling right? It's not complete.

Bulalo is a soup based dish that is made of bone marrow and beef. Some people say that it  originated in Batangas, which we can find many versions of it. Others say that it's from  Tagaytay because there are many cows in the area. But whether it came from Batangas or  Tagaytay we can't deny the fact that this dish is very satisfying especially with rice.  When you're feeling sick or just nursing a simple hangover from yesterday's party.

1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
4 cloves garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce

Cooking Procedure

1. Simmer the beef along with the salt, onion and garlic until beef is
   tender. (usually 1 to 2 hours)

2. Add the potato, corn and peppercorns. Let stand for 3 to 5 mins.

3. Add the cabbage and chinese cabbage.

4. Put in a bowl. Serve with fish sauce and lemon on the side. Enjoy!
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