This is a recipe for Puchero Bulalo
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 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
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!
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