Beef Bulalo or other known as Pochero actually refers to the beef bone marrow which is boiled for hours until the marrow is tapped out from the bone. It is one such a favorite Filipino soup that is perfectly served during cold weather even in warm weather too. The hotter the soup it was made, the best time to serve.
This dish is a hearty one-pot meal. Terribly easy to do, but it does take some planning as it does take a while to cook. So, you should start to prepare the cooking in the afternoon hoping to have it done in the dinner time.
• 2 kg beef bone marrow, have your butcher chop it into small pieces
• 1 kg boneless beef shank or stewing beef
• 1 onion, peeled and sliced
• 3 liters water
• 2-3 medium potatoes, peeled and quartered
• 2-3 saba (plantain) bananas, each cut into two pieces
• 1 whole medium cabbage, quartered
• 2 cobs of corn cut into 1.5? segments
• 3-4 tablespoons fish sauce (patis)
• Salt and pepper to taste
• Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
• Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
• I suggest to used a pressure cooker since beef bone marrow takes quite a while to soften, if so pressure cook for 45 minutes or cook until meat is soft and close to falling off the bone.
• Add the boneless beef shank or stewing beef and corn and return to the boil.
• When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
• Add the potatoes and bananas.
• Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
• Add the cabbage and stir in fish sauce, salt and pepper to taste.
• Cook until cabbage is tender-crisp, about 2 minutes.
• Serve it hot.