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Bulalo with Lemongrass and Ginger

Brighten up this savory, rainy-day favorite. The lemongrass lends a subtle citrusy element while the ginger brings forth a zesty kick, making enjoying this fork-tender bulalo an even more reinvigorating experience.

Bulalo with Lemongrass and Ginger

Ingredients

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Tenderizing

  • Water 5000.0 ml
  • White Onion, halved 1000.0 g
  • Black Peppercorn, whole 50.0 g
  • Beef Shank, bone in 3000.0 g
  • Knorr Beef Broth Base 1.5kg 100.0 g

Vegetables and Assembly

  • Lemongrass, white stalks 200.0 g
  • Ginger, sliced 50.0 g
  • Corn on the cob, sliced 2 inches slices 400.0 g
  • Potatoes, quartered 400.0 g
  • Green beans 300.0 g
  • Cabbage, quartered 400.0 g
  • Knorr Rostip Chicken Seasoning Powder 1kg 5.0 g

Preparation

  1. Tenderizing

    120 minutes
    1. In a large stock pot, combine water, onion, peppercorns, beef and Knorr Beef Broth. 
    2. Boil and simmer for 2 hours or until the beef is tender. 
    3. If using pressure cooker: Boil and simmer for 1.5 hours.

  2. Vegetables and Assembly

    18 minutes
    1. Once the beef is tender, add the lemongrass, ginger, corn and potato.
    2. Simmer for 15 minutes or until the potato is fork tender.
    3. Add the green beans, cabbage and Knorr Rostip.
    4. Turn off the heat and let the green beans cook for 2 minutes.
    5. Plate and serve hot.