Maxime Tremblay’s Bulalu
Maxime Tremblay’s Bulalu
Ingredients
- 1 piece beef shank, about 2 lbs (1 kg), with the bone
- 1 3/4 lbs (800 g) beef marrowbones
- 1 large onion, cut into wedges
- 4 cloves garlic, peeled and halved
- 2 tablespoons (30 ml) fish sauce (nuoc mam or Patis)
- 1 tablespoon (15 ml) black peppercorns
- 2 to 3 ears of corn, cut into pieces
- 1 chayote, peeled, pitted and diced
- 1/2 Chinese cabbage, cut into about 1-inch (2.5-cm) thick slices
- 2 to 3 baby bok choy, pulled into leaves (optional)
- Jasmine rice, cooked
- White vinegar (Datu Puti) (optional)
- Sambal oelek (optional)
- Salt
Instructions
- In a large pot, place shank and bones. Cover with cold water and bring to a boil. Simmer for about 10 minutes to remove impurities. Drain and discard broth. Clean the pot.
- Rinse shank and marrowbones under cold water, rubbing to clean them thoroughly. Return to pot. Add onion, garlic, fish sauce, and peppercorns. Cover with water and bring to a boil. Simmer gently, covered, for about 4 hours or until meat falls off the bone. Skim, if needed.
- Reserve meat and marrowbones in a bowl. Trim fat from the meat and remove the bone from the shank. Strain broth through a sieve and return to pot. Season with salt. Add meat, marrowbones, corn, chayote, and Chinese cabbage. Bring to a boil and simmer for about 15 minutes or until vegetables are tender. Add bok choy 1 minute before the end of cooking.
- Place bulalu in the centre of the table. Ladle into bowls. Serve with jasmine rice, vinegar, and sambal oelek. Better eaten with a spoon and a fork.
Maxime Tremblay’s Bulalu