Pinatolang Bulalo, Bulalo with Patola ~ Pinoy Recipes

Sunday, April 13, 2014

Pinatolang Bulalo, Bulalo with Patola

Posted on 7:11 PM by Christian Pilkerton

Pinatolang Bulalo, Bulalo with Patola. This is half of the bulalo shank that I bought from Mahogany Market in Tagaytay. I have decided to cook a unique bulalo soup dish out of it. Instead of the usual cabage and/or pechay that goes with the traditional Bulalo Recipe I used Patola. Patola is a very versatile vegetable soup ingredient, there is sweet vegetable taste that makes any vegetable soup taste good. I just love this vegetable, I have a lot of recipe that I used patola as the main vegetable ingredient, click the links below to check them out.

Pinatolang Baka

Lomi with Patola

Patola Misua Soup with Shredded Chicken

Tinolang Manok sa Patola

Patola Misua Soup

Mais at Patola

As expected this version of Bulalo was a winner, the patola and beef combination made the difference. To cook my Pinatolang Bulalo, Bulalo with Patola is basically the same with any Bulalo recipe the only difference is I used patola for my vegetable.

Here is the recipe of my Pinatolang Bulalo, Bulalo with Patola, try it.

Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece

2-3 large size patola, skinned, cut into circles/crosswise

1 whole garlic

1 tbsp peppercorn

2 medium size onion, quartered

salt

Cooking procedure:

Place the whole beef shank in a large sauce pan. Cover with water. Add the onion, garlic and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3 to 4 hours or until the beef tendons are tender. Remove the now tender beef shank from the casserole and keep aside. Place the remaining broth in a big bowl, set aside. Wash the pan of all scum, using a sieve strain the broth and replace in the same pan, add more water as necessary. Return the beef shank in the pan let it boil for a couple of minutes. Season with salt to taste. Now add in the patola and cook for another 2 to 3 minutes or until vegetables are just cook. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.