Bulalo for Lunch

Today was a great day having my favorite food on the table. Watching my diet and cholesterol intake, I just tell myself "bukas na talaga start" (tomorrow, I will really start), referring to my plan of watching my calorie intake, and yeah, the bad cholesterol. Who can resist such sumptuous meal? The "Bulalo" (Beef Marrow Soup) is one of Pinoy favorites. Here, I am going to share the recipe, my sister's version. I hope you'll love it too!

BULALO (Beef Marrow Soup)

INGREDIENTS
3 pcs. bulalo (beef marrow shank or knee cap)
salt to taste or fish sauce depends on your taste
2 tbsp. whole peppercorn
3 potatoes, quartered
3 onions, quartered
1 kilo Baguio beans
3 pcs. sweetcorn on the cob, cut each into 4
1 bundle of pechay
1 head cabbage or baguio petchay
4 pcs. banana (optional)
1 beef bouillon cubes (0ptional, if you want it more beefy taste)

DIRECTIONS
1. Boil the beef marrow shank, onion, salt, pepper and beef cubes in water for several hours, average heat, enough to keep the water boiling, until the meat is tender and the broth fragrant.You can also use a pressure cooker to reduce cooking time.
2. After an hour or so, add more water to replace the lost liquid due to steam. Then, add the corn cobs and let it cook for another 10 to 15 minutes.
3. Add the potatoes and the bananas
4. When the vegetables are crisp tender, add the cabbage/pechay and baguio beens.
5. Serve with fish sauce squeezed with lemon juice or calamansi.

Enjoy!