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Beef Bulalo With Rice

Yields4.00 ServingsPrep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

 1 kg Beef, shank
 1 Bundle Pechay
 2 piece Potato
 1 piece Corn, sweet, cob
 250 g Cabbage
 1 piece White Onion
 3 piece Garlic clove
 1 tbsp Peppercorns
 1 tbsp Sea Salt
 3 tbsp Fish sauce
 2 l Water
1

Start prepping the Mise en place. Mince garlic and onions and set aside. Peel and slice the potatoes into quarter. Peel and cut the corn into quarters. Wash the pechay and cabbage thoroughly.

2

Using Breville mult-cooker, pour in water and bring to a boil. Add the beef shank followed by the minced onion and garlic, salt, fish sauce and whole peppercorn then simmer for 1.5 hours or until meat is tender.

3

Once the beef are tender, add potatoes and corn then simmer for another 10 mins. When the potatoes and corn are already cooked add the cabbage and petchay and let it simmer in a very low heat for 5 mins. For the dipping sauce, mix in red chillies and fish sauce (optional) Serve it with hot rice.

Nutrition Facts

Servings 4.00

Amount Per Serving
% Daily Value *
Sodium 132.50mg6%
Total Carbohydrate 1.88g1%

Sugars 1.81g
Protein 57.88g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.