Bulalo Recipe and Tagaytay Mahogany Beef Market Tour - Pilipinas (Ep 1 of 3)
Welcome to Panlasang Pinoy, I'm Vanjo Merano
Today we'll be cooking Bulalo and I will take you at Mahogany Beef Market, Tagaytay
We are on our way to Mahogany Public Market. Right now, we are at Aguinaldo Hi-way
we're about to buy beef
so we are looking for an alternative route
and then we'll feature the Mahogany Public market
We now here at Mahogany Beef Market to buy some beef for our Bulalo. But aside from Bulalo, we could also cook a lot of dishes from the beef parts they sell
you could also cook "Papaitan Baka" since internal organs of beef are also available here
there are a lot like intestines, "twalya", "buntot ng baka", "paa ng baka", name it. Because all cow parts is available here
If you roam around here at Mahogany Beef Market, you can see vendors offering what they are selling
now we'll be asking about the price, we'll look for the cheapest yet got a very good beef quality
Hello sir! Do you have something for Bulalo?
yes we do!
How much per kilo?
P230 for you sir
what about other parts?
P230 as well for you
really?
there, that's perfect
P750 in total
that's what we are to use for our Bulalo
3.44 kilos
that would be P750 for you sir
P750? that's already discounted sir, right?
so we just got our Beef for our Bulalo from Sir Ronnel
now let's roam around and look for other things we could buy here at Mahogany Public Market
On the other aisle I saw something we could use for "Papaitan"
We are with Dhae since she's just an hour away from here so as we'll also be looking for our Papaitan
I saw something on the other aisle earlier
Sir, what you're looking for?
Sir do you have something for Papaitan?
on the other aisle
alright, thanks!
and I'm right, they have something for papaitan here
so let's take a look and see if we could have some
Sir do you have something available for "Papaitan"?
yes sir we do!
Can we see it?
Yes ofcourse
How much per kilo sir?
P170 only sir
Sure
couldn't we have it for P150?
yes sure, P150 will do
P150, there you go
we are Kim Kat Store
Could we name each beef part available here?
Ma'am, could you show us what's included in a Papaitan?
let's start with the "twalya"
this is the "twalya"
this is the small intestine
this is the "kalitis"
that's the "bulaklak", OK
this is the kidney or the "bato"
this is the "mansinilya" which is also an internal organ or the cow
this is the "latay" (spleen)
this is the "soft foods" or the "lalaugan ng baka" (pharynx)
heart, this is the heart or "puso ng baka"
WOW, "Grabe"
this is the lungs or "baga ng baka"
that's so huge
this is a whole cow lungs
and this part is a cow's heart
"grabe"
I think cows gives a special love because they have a huge heart!
and sir, those are the ingredients we need for "papaitan"?
"So I just bought a kilo since it's only us, my family, who will consume these. Mahogany Market is really known for beef and other beef parts, they are all available here"
the "atay" and abdo, are they included?
yes sir here it is
So if you happen to drop by here in Tagaytay and don't know what to include to your "papaitan", just ask them. Everybody here is so friendly
so here are all the ingredients we need for our Bulalo, let's head home and have this started
here are the ingredients we need for our Bulalo Recipe
this is the beef shank or the "Bulalo"
this is what we bought from Mahogany Beef market
this is so fresh, and the bone marrow is so full
this is really awesome
we also need Napa Cabbage or "pechay baguio"
sweet corn, sliced
"baguio beans" or long green beans
white onion
whole pepper corn or "buong paminta"
and of course, Knorr Beef Cubes
aside from these ingredients we also need water and fish sauce
and here is the complete list of ingredients with their measurement
let's start cooking
boil water in a huge cooking pot
we need huge pot since we bought more than 3 kilos of beef earlier
once boiling, put the "bulalo" or beef shank
put it one at a time
slowly add beef shank one at a time to avoid hot water from splashing
make sure that the pot is big enough for our shank
we could still add a little more here
bring to boil
you will notice that the scums begins to float
we'll scrape that later
cover cooking pot and boil for 15 minutes
at this point we have removed the scums
we may now add other ingredients
I will now put the whole pepper corn
include everything so nothing would be wasted
I will now also add the onions
I usually use white or yellow onions for this recipe
cover cooking pot
this would take long to cook
usually 2 to 3 hrs of cooking under low heat
but if you want it fast, use pressure cooker
it would only take 40 to 45 minutes
after 3 hrs, the shank is now tender
the beef oil begins to float
so I scraped it earlier, what you see now is already the remains
you may still remove it if you like
let me show you how tender our beef is
it's so tender that this already starts to shred
that's what I like in Bulalo
and now let me show you the oil we scraped
I put it in a bowl
look at that, this medium sized bowl is almost full
so it is important to remove oil the beef's excess oil
now that this is ready, adjust heat a little bit higher
from low heat, adjust to medium heat
and then add our Knorr Beef Cube
I do use this for a whole beefy goodness of our Bulalo
I bet I will enjoy this later since this will be so flavorful
mix
and then add the corn
I'm using sweet corn
I used 2 pcs of sweet corn
a piece was sliced into 3 parts
cook this for at least 15 minutes
cover cooking pot and cook for 15 minutes
after 15 minutes, we may add other vegetables left
actually, there's only 1 left, add our "baguio beans" or long green beans
the Napa Cabbage need not to be cooked
I usually add the Napa cabbage in the serving bowl and let the broth cook it
we'll also season this with fish sauce
this will give our bulalo it's flavor
and then cook for 3 to 5 minutes more
here goes our serving bowl with "pechay baguio" or Napa Cabbage
we may now transfer our Bulalo here
and then serve!
here it is, our Bulalo!
let's have a taste of our Bulalo
it's still warm
before doing so, let me add "calamansi"
there you go
so add a little bit of "calamansi" here
I already seasoned this with fish sauce so this is now flavorful
but you may still add more fish sauce if you like
it's all up to you
I'm still here at PH so my apologies for the noise, what's important right now is our Bulalo
let's now have a taste
let's start with the broth
this is so delicious that dogs outside smells this already
kidding aside
the broth is so flavorful, so delicious
but let me show you how tender our Bulalo is
see this beef?
Mmm~
that's how tender this is, look, see that "litid" (tendon)
Mmm~
chew it 2 to 4 times only, that's how tender this is
let me get another bowl because since this is Bulalo, this got "utak"
this refers to the bone marrow
see that, that is the bone marrow
there, that is the bone marrow
If you are not allowed to eat this, then let me this for you
let's have a taste
Cheers!
WOW!
this bone marrow is so rich
the beef shank was so fresh, cooked right away, makes this so delicious
My advise? If you like Bulalo? Try this recipe
Thank you very much for watching this video
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see you next time
Thank you very much
I went Tagaytay Mahogany Beef Market with my wife Dey, to purchase fresh ingredients for Bulalo. We also had a chance to buy ingredients for sinanglaw or beef papaitan. You should also be able to see the step by step procedure on how to cook bulalo in this video. Come and join us on our Tagaytay Palengke Adventure. Visit https://panlasangpinoy.com/how-to-cook-bulalo-and-tagaytay-mahogany-market-tour/ for more information Bulalo Recipe Ingredients 7.5 lbs. Beef shank bulalo 1 Knorr beef cube 1 bunch Napa cabbage pechay Baguio 2 pieces sweet corn divided into 3 parts 15 to 20 pieces long green beans Baguio beans 4 medium yellow onion wedged 1 tablespoon whole peppercorn 3 tablespoons fish sauce patis 12 to 15 cups water Instructions Boil water in a large cooking pot. Add beef shank. Cover the pot and boil for 15 minutes. Scrape the scums out of the cooking pot. Add whole peppercorn and onion. Cover the pot. Continue to cook in low heat for 2 to 3 hours or until the beef becomes tender. Note: you can use a pressure cooker to tenderize the meat. It should only take around 45 minutes. Scoop the fats (oil) floating on top of the soup and discard. Add corn. Cover and cook for 15 minutes. Add long green beans (Baguio beans) and season with fish sauce (patis). Arrange the fresh Napa cabbage (pechay baguio) on the serving bowl. Pour hot broth and arrange the beef shank, corn, and long green beans in the bowl. Serve hot. Share and enjoy!