With all the hubbub lately we have really been rather crazed in the MM household. And there is no better cure from food prep exhaustion than a huge steaming pot of soup. In this case, a classic beef bulalo, but gussied up near the end with the addition of nearly everything we had in the refrigerator… After 6 hours of boiling away, this was comfort food for the entire household for not only one but two meals recently…
To about 3.5 kilos of Australian beef shank, I added enough water to cover and brought this to a boil and threw out all of the water and rinsed the meat and pot. I added water again and brought this to a boil and skimmed the minor scum that formed on the surface of the boiling water. I like this trick of rinsing the pot and meat… it really helps make for a clearer stock. Next, I let this simmer at the gentlest of gurgles for roughly 4-5 hours until the meat was incredibly tender. Again, I found the broth less than ideally flavorful, so despite my aversion to pre-made stocks, I added some organic beef stock to the soup, salt and let it boil a little while longer. Next I added corn, potatoes, carrots, onions, leeks, and silced ginger to the broth. Lots of cracked black pepper and more salt to taste.
Just before serving, I added some green leafy vegetables and turned the heat off. This hit the spot exactly. Hearty broth with incredibly tender meat and delicious marrow. The potatoes, carrots and veggies made me think this was really quite a healthy meal and with no added oil I think it would qualify as diet food… :) And in true pinoy style, I had this WITH rice, mashing up the potatoes and carrots and having it with the rice. Between the corn, potatoes and rice, another example of how I managed to eat three sources of starch in one meal!