Puchero Bulalo Recipe (Beef Shank Pochero)

Pochero and Bulalo are two dishes that I enjoy eating separately. I have been always trying to figure out how it would be if these dishes were combined to form a single dish. I realized that these make a perfect combination in the form of Puchero Bulalo.

I have always enjoyed tasty beef dishes. One of the techniques that I learned to bring out that nice caramelized flavor from the beef is to sear the meat until it turns brown. This causes “Maillard Reaction”, which is a type of chemical reaction that produces a unique flavor. This can make meats such as beef shank taste better.

The same technique was used to bring out the flavor from the bulalo. I think that it worked well to improve the overall flavor of the dish.

I liked this dish because it is delicious and it was cooked just right. The beef was tasty and tender, while the vegetables are crisp. The sweetness of the banana had a nice effect in balancing the flavors.

Puchero Bulalo is best eaten with warm white rice. You can eat this with a bit of fish sauce as a condiment.

Have you made this dish yet? Try this Puchero Bulalo Recipe. Let me know what you think.

Print Pin

5 from 1 vote

Puchero Bulalo

This is a recipe for Puchero Bulalo

Course Beef

Cuisine Filipino

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Author Vanjo Merano

Ingredients

• 2 lbs. bulalo beef shank
• 1 large baking potato cubed
• 2 ripe saba bananas sliced
• 14 ounces garbanzos
• 2 ½ cups beef broth
• 8 oz. tomato sauce
• 15 pieces long green beans
• 1 Chinese sausage sliced
• 1 medium ripe tomato cubed
• 1 medium yellow onion chopped
• 5 cloves garlic crushed
• ½ head medium cabbage wedged
• 1 bunch baby bok choy
• 2 tablespoons fish sauce
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

• Heat a cooking pot or pressure cooker. Once hot, sear one side of the beef shank for 2 minutes. Turn it over to sear the other side for another 2 minutes.Remove the beef shank and set aside.
• Pour oil into the pressure cooker. Saute onion, garlic, and tomato.
• Add Chinese sausage or chorizo de bilbao. Saute for 2 minutes.
• Add the seared bulalo back into the pressure cooker.
• Pour tomato sauce and beef broth. Let boil. Cover the pressure cooker and pressure cook for 20 to 30 minutes.
• Let the pressure out of the pressure cooker and then remove the cover.
• Add the saba banana, garbanzos, and potato. Continue to cook for 5 to 8 minutes.
• Add long green beans, bok choy, and cabbage. Stir. Cook for 3 to 5 minutes.
• Add fish sauce and ground black pepper. Stir.
• Transfer to a serving plate. Serve!
• Share and enjoy!

Nutrition

Serving: 4g

Watch the Video on How to Cook Puchero Bulalo