Bulalo

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Bulalô (Tagalog: [bʊ.lɐˈlɔʔ]) is a beef dish from the Philippines. It is made by slow-cooking beef shanks and bone marrow until the collagen and fat has melted into a light-colored broth. It typically includes leafy vegetables (for example pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro may be added. It is commonly eaten with rice, with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite. Bulalo is a pre-colonial Filipino dish. Its name comes from the word bulalo, which means "bone marrow" in Tagalog (also extending to mean "kneecap"). Bulalo originally does not include vegetables or starchy ingredients (aside from the flavoring ingredients and spices). Though in modern times, vegetables have become more typical in most bulalo recipes. The key distinguishing ingredient of the dish is the bone marrow, which differentiates...

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