Sizzling Bulalo Steak Recipe
Pretend like you’re having the best Tagaytay dining experience while in the comfort of your own home with my super yummy and easy to make SIZZLING BULALO STEAK!
Now that restrictions are easing up, more restaurants are accessible for the whole family. The downside is that the places are more crowded, making it more risky and the traffic is horrendous! Throughout the pandemic, I decided to basically learn how to make most of my favorite dishes so that I can safely make most, if not all of them at home.
Here’s my recipe for sizzling bulalo steak. Hope you make it too and let me know how it turns out!
Ingredients:
1 kg sliced beef shanks
1-2 potatoes, cut in 1-in cubes
1 medium carrot cut almost the same size as the potatoes
1 head garlic, minced
1 onion roughly chopped
1 cup cabbage and string beans or other vegetables of choice
1 -2 pcs. yellow sweet corn cut into 2-inch segments
1 tsp. whole black peppercorns
1 Knorr beef cube
2 tbsp. all-purpose flour
3 tbsp. unsalted butter
1/2 cup Clara Ole bechamel white sauce or 2 tbsp. Knorr cream of mushroom soup dissolved in 1 cup water
salt and pepper to taste
Procedure:
- Season both sides of the beef shanks with salt and pepper and sear in a large pot. Do this in batches to make sure that the pieces brown evenly. No need to worry about cooking the meat through at this point. You just need to get some caramelization on the surface of the meat. Set the meat aside after searing all sides.
- Once all the beef has been seared, fill the pot with water or a preferred beef stock (add the beef cube to water if you don’t have beef stock). Deglaze the pan by lifting the brown bits off the bottom to add flavor to your stock. Add the chopped onions and peppercorns to the stock and put your meat back in. Make sure there’s enough water to cover that meat. Bring to a boil and then to a slow simmer for 1.5-2 hours until the beef is tender but not falling apart. Time depends on the quality of meat you have so start checking after about an hour.
- Once the beef is close to the preferred texture, add the potatoes, corn and carrots and wait until they are just fork tender. Once the corn and root vegetables are cooked, blanche the cabbage and other vegetables very quickly about 1-2 minutes in the boiling stock just until they are bright green and still crisp. I use a strainer for this or frying basket so I can easily lift the vegetables out of the stock.
Sizzling Bulalo Steak - At this point, you can check the seasoning and serve this as traditional bulalo. However, since we’re doing sizzling bulalo steak today, there are a few more steps. Remove the meat and vegetables from the stock and arrange them on your sizzling plate. Set aside the ingredients that don’t fit if you have a small plate. This recipe is good enough for a family of 4-5 to share so you might have to refill the plate.
- Now, your pot should only be left with the stock. In a separate pan, toast your minced garlic in vegetable oil until brown and crispy but not burnt and bitter. Set the garlic bits aside. In the same garlic infused oil, add the butter and flour. Keep stirring until the roux is a light caramel color.
- Once the flour/butter mixture is golden, start adding a ladle of stock at a time while whisking. You should be able to get a thick gravy consistency by the time most of your stock has been added. you can stop if you have too much liquid and the gravy is becoming too thin.
- As a final touch for your gravy, add the bechamel or mushroom soup to give it that extra creaminess. You can also add a cup of all-purpose cream instead.
- Now, everything is ready! Put the siizzling plate on the stove to heat up. Pour the gravy over the dish just before serving and top with the garlic bits and optional chili pepper! Carefully transfer the sizzling plate on it’s wooden base and serve while still bubbling! Enjoy!
