With tender slices of beef, rich bone marrow, and tasty gravy, this dish calls for a big bowl of steaming rice to go with it!
Serves 4 to 6
Prep Time 15 minutes
Cooking Time 2 hours and 30 minutes
INGREDIENT
- 2 kilos beef shank (bulalo), sliced into 11/2-inch thick pieces
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups reserved beef broth (from boiling the beef shanks)
- 1/2 cup full-cream milk
- 1 tablespoon Worcestershire sauce
- 1/2 cup assorted fresh mushrooms, sliced
- 1 tablespoon liquid seasoning
- 3 tablespoons toasted garlic chips
- steamed rice, to serve
HOW TO COOK SIZZLING BULALO STEAK
1. Season beef shanks with salt and pepper. Place shanks in a large pot and fill with enough water to cover. Boil for 11/2 to 2 hours, adding more water to make sure the beef is always submerged. (You can also cook the beef in a pressure cooker for 1 hour until very tender.) Set beef and broth aside.
2. Make the sauce: Melt butter in a saucepan. Add flour and mix to form a paste. Add the rest of the ingredients and continue to cook, stirring occasionally, until mixture thickens slightly. Taste to adjust seasoning.
3. When ready to serve, heat a sizzling plate. Carefully put the cooked shanks on top and add the sauce. Top with toasted garlic and serve immediately while dish is sizzling. Serve with steamed rice.
