The sizzling bulalo is a scrumptious beef dish, where beef steak or beef shanks seared on both sides, boiled till tender in a broth, then it is mixed and flavored with butter, pepper, flour, a beef cube, simmered and thickened to an aromatic gravy ready to be poured over the beef shank placed o a sizzling plate. You’ll be asking for more than 2 cups of rice to air with this flavor-pact dish.
What is a Bulalo?
There are a number of bulalo specialty restaurants and calenderias found in the Philippines. And a lot of eateries that add bulalo soups in their menu especially during the rainy season. A Bulalo soup is a warm hearty beef shank soup that has been boiled for hours till it turns so tender that the tendons and meat is almost falling off the bones, and the soup has been thicken with the collagen naturally found from the beef bones. The bulalo soup rose to popularity in the 90’s because of the bone marrow. Once the bulalo soup has been cooked and the meat looks like it almost falls off the bone, the bone marrow which is the most sought after part is not only healthy but tasty, it has an almost buttery like texture that just pairs well with a few drops of soy sauce and mixed with rice. The soup is usually compromised with a mix of a few items like corn, leafy vegetables like cabbage or pechay, onions, garlic, scallion, leeks, ginger, potatoes, carrots, taro and or fish sauce. aside from rice, the bulalo soup is also served with a side of soy sauce based sauce that’s been marinated with calamansi and sometimes with sili for a bit of a heat. This Soup is native to Southern Luzon in the provinces of Cavite and Batangas.
How do you turn your usual bulalo into a sizzling plate dish?
Making a bulalo sizzling plate dish is a really easy. There no difficult method or style that needs to be meticulously done. Sizzling plates are beloved by many Filipinos, with bars and restaurant making steaks, pork or beef giniling, bikol express and more over the hot plates to create a beautiful pleasing looking dish that just adds character as well as keeps the dish a bit more hot while to take your meal.
All you need to do is prepare a sizzling plate and heat this up in the oven for a few minutes to make it heat up. Removing this from the oven once the main ingredients are ready to be placed over. Similar to how a bulalo soup is cooked, the beef shanks are seared with butter or oil with additional seasonings if you’d like, but since this is a simple no fuss recipe you only need to sear the beef till both sides have browned, simmer it in enough water to cover the meats or enough to make you 2 to 3 cups of beef broth after you’ve taken out the broiled meat. The broth is then simmered with some spices and all purpose flour to create a thickener, mixing this in a medium heat pan to grate a delicious gravy that’s ready to be poured over the beef that’s placed on the heated sizzling plate. Sizzling plates aren’t just a sensation appreciated by how its been arranged for the eyes, but its also very much appealing for the ears. The sizzle and very much hunger inducing sound and aroma when the beef and gravy hit the hot pan just gives you an extra notch of satisfaction.
A tender beef, with a buttery melt in your mouth rich tasting bone marrow, to pair with a steaming bowl of white rice. Who wouldn’t want a piece of this?
Sizzling BulaloCourse: MainCuisine: Filipino
A saucy and sizzling hot way to enjoy your bulalo.
1 kilo beef shank (bulalo part)
2 onions (sliced in half)
1 tablespoon peppercorn
2 tablespoon butter
3 tablespoon Worcestershire sauce
½ beef cube
¼ cup all purpose flour
salt and pepper to taste
- Season the beef shanks with salt with enough salt.
- In a pan with a bit of oil, place the beef shanks in and sear for 3-4 minutes on each side. When both sides have browned, remove these from the pan.
- In a pot with enough water, place the onions, peppercorn and a generous amount of salt. Place the pot over medium heat and add the seared beef in.
- Cover the pot and let it boil and simmer for 1 and ½ hour or till tender.
- Remove the beef and strain the beef broth. The broth will be used to make gravy.
- For the gravy: In a pan, melt the butter, mix in flour, and stir this for 1 minute till it browns slightly. Pour 2 and ½ cups beef broth and stir till it thickens. Add the Worcestershire sauce and mix well. Season with pepper and mix well. Add the beef cube and mix well.
- Place the beef shanks on a sizzling plate and pour gravy all over it.
Sizzling Bulalo recipe (tagalog)
- 1 kilo beef shank (bulalo)
- 2 sibuyas (hiniwa sa dalawa)
- 1 kutsarang paminta (buo)
- 2 kutsarang mantikilya
- 3 kutsarang Worcestershire sauce
- ½ beef cube
- ¼ tasa harina
- asin at paminta pampalasa
- Wisikan ng asin ang mga beef shanks.
- Sa kawali na may konting mantika, ilagay ang mga beef shanks and lutuin ang bawat gilid ng 3-4 na minuto. Pag nagkayumanggi na ang kulay nito tangalin ito sa kawali.
- Sa palayok pinuno ng tubig, isama ang sibuyas, buong paminta, at madamidaming asin. Initin ang palayok sa kalan na may katamtamang init at ilagay ang linutong baka sa loob.
- Takpan ang palayok at ipakulo ng 1 at ½ na oras o hanggang lumambot.
- Tangalin ang baka at salain ang sabaw nito. Gagamitin to para gawing gravy.
- Para gawin ang gravy; sa isang kawali, tunawin ang mantikilya, haluin ang harina ng 1 minuto o hanggang mag kayumanggi ang kulay. Ibuhos ang 2 at ½ tasa sabaw ng baka at haluin hanggang kumapal. Idagdag ang Worcestershire sauce at haluin ng mabuti, lagyan ng paminta at haluin ng mabuti. Haluin ng beef cube.
- Ilugar ang baka sa sizzling plate at buhusan o dekorasyonan ng gravy ang itaas nito.