Bulalo Steak a la Manam

Oh how I miss pigging out at my favorite restaurants! Sadly, it will be a while before we can all go back to our normal routines. Luckily, there’s a way to hack the recipes of some of our favorite dishes! Here’s my version of the classic sizzling bulalo steak!


1 kg. beef shanks (3-5 pcs. depending on size)

3 tbsp. butter

3 tbsp. all-purpose flour

1 onion, roughly chopped

1 head garlic finely chopped

5 cloves garlic, smashed

1 tbsp. whole peppercorns

1 beef boullion

1 cup sliced mushrooms,

1 cup cream (optional)

Worcestershire sauce, Liquid seasoning and salt and pepper to taste


  1. Fry the finely chopped garlic until the pieces become golden and crispy. Make sure that you don’t burn the garlic! Once golden, drain the garlic and set aside.

    Crispy Fried Garlic
  2. Season the beef shanks on both sides with salt and pepper. Use the same pan to brown both sides.
  3. In  a large pot, transfer the browned shanks and cover with water. Bring to a boil and lower the flame to get a slow simmer. Add the chopped onion, smashed garlic, beef cube and peppercorns. Cook low and slow until the beef is sufficiently tender.
  4. In the pan where you fried the garlic and shanks, melt the butter and whisk in the flour.
  5. Cook the flour while whisking to lift the caramelized bits off the bottom of the pan.
  6. Once the butter and flour mixture is slightly brown, slowly add broth from the pot where you cooked the shanks. Whisk constantly until you reach your desired consistency. Add sliced mushrooms and simmer for about 10 mins. Add more broth if the sauce thickens too much.
  7. Add a cup of cream (optional) if you want a creamier sauce. Taste and season with a dash of Worcestershire sauce, liquid seasoning and some salt and pepper (season depending on how salty your broth has become after boiling the beef so taste the gravy before adding more seasoning). Add the drained beef shanks into the finished gravy.
  8. Finally, heat up a sizzling plate and serve topped with the crispy fried garlic. Enjoy with lots of plain rice!

See the cooking procedure below: