Adobong Bulalo is a delicious beef dish that can be considered as a hybrid of pork adobo and bulalo. This can also be referred to as beef shank adobo. This is a perfect dish to serve for lunch during the weekend — don’t forget the warm white rice to make it complete.
Adobong Bulalo might look like your typical adobo; there is more to this this other than its appearance. I used beef shank because I like to have an adobo dish that literally melts in my mouth. The marbled fats in the beef shank made it possible. I know that it takes too much time to tenderize the shank — you can use a pressure cooker if you are in a hurry; a good 20 minutes in the pressure cooker will do the trick.
Bulalo is not the healthiest part of the beef. Make sure that you control your food intake. As for myself, I headed to the gym in the afternoon so that I will feel less guilty with what I had for lunch. Though I did not regret every bite because it was just superb.
Try this Adobong Bulalo Recipe. Let me know what you think.
- 1 1/2 lbs. beef shank
- 1 1/2 teaspoon whole peppercorn
- 4 pieces dried bay leaves
- 7 cloves garlic crushed
- 6 teaspoons soy sauce
- 3 1/2 teaspoons white vinegar
- 1 teaspoon granulated white sugar
- 2 cups water
- 3 tablespoons cooking oil
- Heat the cooking oil in a pan.
- Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
- Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
- Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
- Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
- Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
- Transfer to a serving plate. Serve with warm white rice.
- Share and enjoy!