Maxime Tremblay’s Bulalu
Maxime Tremblay’s <i>Bulalu</i>
Rating: (1 rated)
  • 1 piece beef shank, about 2 lbs (1 kg), with the bone
  • 1 3/4 lbs (800 g) beef marrowbones
  • 1 large onion, cut into wedges
  • 4 cloves garlic, peeled and halved
  • 2 tablespoons (30 ml) fish sauce (nuoc mam or Patis)
  • 1 tablespoon (15 ml) black peppercorns
  • 2 to 3 ears of corn, cut into pieces
  • 1 chayote, peeled, pitted and diced
  • 1/2 Chinese cabbage, cut into about 1-inch (2.5-cm) thick slices
  • 2 to 3 baby bok choy, pulled into leaves (optional)
  • Jasmine rice, cooked
  • White vinegar (Datu Puti) (optional)
  • Sambal oelek (optional)
  • Salt
  • Preparation
  • In a large pot, place shank and bones. Cover with cold water and bring to a boil. Simmer for about 10 minutes to remove impurities. Drain and discard broth. Clean the pot.
  • Rinse shank and marrowbones under cold water, rubbing to clean them thoroughly. Return to pot. Add onion, garlic, fish sauce, and peppercorns. Cover with water and bring to a boil. Simmer gently, covered, for about 4 hours or until meat falls off the bone. Skim, if needed.
  • Reserve meat and marrowbones in a bowl. Trim fat from the meat and remove the bone from the shank. Strain broth through a sieve and return to pot. Season with salt. Add meat, marrowbones, corn, chayote, and Chinese cabbage. Bring to a boil and simmer for about 15 minutes or until vegetables are tender. Add bok choy 1 minute before the end of cooking.
  • Place bulalu in the centre of the table. Ladle into bowls. Serve with jasmine rice, vinegar, and sambal oelek. Better eaten with a spoon and a fork.
  • Description
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