Ingredients
- 1 kg TenderBites Beef Knee Cap
- 1 medium onion, quartered
- 6 cups water
- 1 tbsp whole peppercorns
- 1 tbsp salt (adjust to taste)
- 2 ears sweet corn, cut into 3-inch pieces
- 2 medium potatoes, quartered
- 1 small cabbage, quartered
- 1 bunch pechay (bok choy), trimmed
- 2 tbsp fish sauce (patis), optional
- 1 tbsp cooking oil
- Green onions, chopped (for garnish)
Warm up with a hearty bowl of Bulalo sa Mais made with TenderBites Beef Knee Cap. This comforting Filipino soup highlights the rich, gelatinous texture of the knee cap cut, simmered slowly until the meat is fall-off-the-bone tender. Perfect for rainy days or weekend family meals, this dish is both nutritious and satisfying.
Preparation
- Blanch the Beef:
In a large pot, add the TenderBites Beef Knee Cap and enough water to cover. Bring to a boil for 5-7 minutes to remove impurities. Drain and rinse the meat thoroughly. - Simmer for Tenderness:
In a clean pot, heat oil and sauté onions until fragrant. Add the blanched beef knee cap, salt, and peppercorns. Pour in 6 cups of water and bring to a boil. Lower heat, cover, and simmer for 2 to 2½ hours or until the meat and tendons are tender. - Add Vegetables:
Add sweet corn and potatoes. Continue simmering for 15-20 minutes until both are tender. Then add cabbage and pechay, and cook for another 3-5 minutes. Season with fish sauce if desired. - Serve:
Ladle into bowls, top with chopped green onions, and serve hot with steamed rice or a side of spicy patis with calamansi.
Cooking Tips
- For clearer broth: Skim off scum during the first few minutes of simmering.
- Slow simmer: Avoid boiling too vigorously to keep the soup clear and the tendons intact.
- Add flavor depth: You can add a beef bouillon cube or toasted garlic for a richer taste.
- Quick version: Use a pressure cooker to reduce simmering time to about 45 minutes.
