Product Description
Beef isn’t the heart attack causing culprits they have been made out to be. Many cuts are 20% leaner than they were 14 years ago – great news if you want to indulge in a steak or beef stew every now and again. Beef is an excellent source of high-quality protein, as well as vitamin B12, selenium, vitamin B6, and zinc. It’s also a good source of iron, phosphorus, and potassium, and contains some vitamin D.
• Always Fresh
• Vacuum Packed and Leak Resistant
• Tear-Off Pouches
• Ready to Use
Note: weight is estimated and may vary slightly depending on availability.
Beef Bulalo Recipe:
Yield: 2 people
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
INGREDIENTS
2 beef marrow bones (cut to expose marrow on one end),
1 pound beef shank
1onion quartered
3 cloves garlic
1 teaspoon black peppercorns
2 tablespoons patis (fish sauce) salt (to taste)
2 cobs corn (cut into 2-inch segments)
1 chayote (peeled and cubed)
3 baby bok choy (leaves separated)
STEPS IN COOKING
Boil a large pot of water. Add the marrow bones and beef shank and return to a boil. Continue boiling until you don't see any more red blood coming from the meat or bones (about 10 minutes), then remove the meat and bones with tongs and scrub under cold water to remove any scum. Dump the water in the pot out and rinse the pot. This process rids the meat of excess blood and will ensure your soup is nice and clear.
Return the cleaned meat and bones to the pot then add the onion, garlic, peppercorns, and patis. Cover with water then bring it to a rolling boil and skim off any scum that accumulates.
Reduce the heat to medium-low. If you are using a pressure cooker, affix the lid and let it cook for 1 1/2 hours. If you're not using a pressure cooker, simmer until the meat on the shank is fork-tender (4-5 hours). Skim off any excess fat from the top but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a bowl, then strain the stock through a fine-mesh sieve, discard the solids then return the meat and bones to the strained stock.
Add the corn and chayote and simmer for another 20 minutes or until the chayote is tender. Salt to taste, then add the bok choy at the last minute. Serve with rice.
