Beef Bulalo
AJI-NO-MOTO® Umami SeasoningIngredients
- 2 liters (2000ml) Water
- 1 kilo (1000g) Beef shank, bone in
- 1/2 cup (70g) Onion, quartered
- 1 cob (300g) Sweet corn, sliced into 6
- 1 cup (180g) Potato, wedge
- 4 Tbsps. + 1 tsp. (65ml) Fish sauce
- 1/4 tsp (1.25g) Black peppercorn
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- 1/4 kilo (250g) Cabbage, quartered
- 1 cup (70g) Broccoli, florets
Procedure
- BOIL. In a pressure cooker, add water and beef. Cook meat until tender for about 30-45 minutes. Once cooked and the pessure has subsided, open lid then add onion, sweet corn, and potato. Continue to boil until corn and potatoes are cooked.
- SEASON. Add fish sauce, peppercorn, and AJI-NO-MOTO®, mix well.
- SIMMER. Mix-in cabbage and brococli then cook for about 5 minutes until tender.
- SERVE. Transfer onto serving bowls and serve while hot.
Cooking Tips
If pressure cooker is not available, cook the meat at simmering temperature only until meat is tender. High temperature and rapid boiling toughens beef.
Cooking Time: 65 minutes
Preparation: 15 minutes
Servings:
9
Serving size: 2 cups (383.6g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
223.7
Carbohydrates (g)
18.3
Proteins (g)
27.4
Fat (g)
4.2
Dietary Fiber (g)
2.7
Calcium (mg)
68.9
Iron (mg)
3.4
Sodium (mg)
595.2
Good to Know Nutrition Facts
Adding broccoli and corn to your usual bulalo increases the dish’ fiber and Vitamin A content. *30% sodium reduced vs. regular recipe