Bulalo

Prep Time: 10 minutes Cook Time: 5 hours Yield: 4 Servings

Ingredients
3 pounds beef shanks, bone-in   
1 medium onion, peeled and quartered 
3 corn, husked and cut into 3 
1 bunch pechay, leaves separated 
1 green onion, cut into 3   
1 tablespoon peppercorns 
2 tablespoons fish sauce 
salt to taste 
water 
Serve with: 
fish sauce 
calamansi

Instructions
1. In a large pot over medium heat, bring enough water to cover meat into a boil. 
Add beef shanks and continue to boil for about 10 minutes, skimming scum that 
accumulates to top. Remove meat from water and wash under cold water to 
remove impurities. Discard liquid and rinse pot. 
2. In the pot, return meat and enough water to cover. Bring to a boil, 
skimming scum that accumulates on top. When the broth has cleared, add onions, 
peppercorns and fish sauce. 
3. Lower heat to low, cover and cook at a bare simmer for about 4 to 5 hours 
or until meat is fork tender. 
Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. 
Add the pechay and green onions and cook for about 2 to 3 minutes or until 
vegetables are tender yet crisp. Serve hot with fish sauce and calamansi.