As it’s been quite cold and busy in New York and our life is hurried all the time, I decided to revise the tedious Filipino Bulalo and make the recipe quicker and easier to make; no pressure cooking for the beef (I dislike soggy beef anyway) and simply boiling all of the ingredients including the beef into one pot for 30 minutes. The end result is that I can’t stop having “small” tastes of the broth, and it tastes good despite not containing all of the original vegetable ingredients. I continue to thank my hardworking upright freezer for holding all of my important ingredients. So let’s cook this speedy soup stew!
2 trays of beef shanks, bone in (approximately 4 lbs.)
6 cups filtered water
1 huge onion (quartered)
2 bay leaves
2 star anise
2 tsp. peppercorn (pounded finely)
1 tbsp. fish sauce
a handful of chopped celery, carrots
3 tbsp. bouillon ( whisked / boiled in 6 cups filtered water) if not available, just get 6 cups of beef broth or stock
2 ripe plantains, sliced thick (keep peel intact)
small carrots (peeled / cut into thick rounds)
1 potato (peeled and cut into small quarters)
Half of small green cabbage (washed, cut into halves)
1. Wash the beef very well and rub with salt, drain in a colander, wash again, and finally drain once more in the colander.
2. Boil 6 cups of filtered water then add 3 tablespoon of the bouillon and simmer. After, add another 6 cups of filtered water and throw in the celery, carrots, onion, star anise, bay leaves, crushed peppercorn and fish sauce. Stir well and finally add the well drained beef shanks and marrow. Cover and once it simmers set the stove on low for about 30 minutes until the beef tenderizes to your preference.
3. Once done you can fish out the bay leaves and star anise, or you can drain the whole thing on a colander, take the beef out and add it to the broth and add fresh vegetables.
4. Start boiling the soup stew with beef already added, throw in potatoes, carrots, and corn and put on low simmer for 5 minutes. Add the plantains for 2 minutes and finally the cabbage for another 2 minutes, turn off the stove and leave it covered. Fish the bay leaves and star anise out if you haven’t already when ready to serve.
I believe that my homemade stew not only warms your body but your soul too…Serve with brown rice. Eat with spoon and fork or use chopsticks or use the small soup ladle on the right side rim of the bowl to enjoy the savory and satisfying broth.
This is great for people who are under the weather.
– Peaches, Masarap!