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.

Ingredients
Tenderizing
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Water 5000.0 ml
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White Onion, halved 1000.0 g
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Black Peppercorn, whole 50.0 g
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Beef Shank, bone in 3000.0 g
Vegetables and Assembly
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Lemongrass, white stalks 200.0 g
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Ginger, sliced 50.0 g
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Corn on the cob, sliced 2 inches slices 400.0 g
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Potatoes, quartered 400.0 g
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Green beans 300.0 g
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Cabbage, quartered 400.0 g
Preparation
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Tenderizing
120 minutes- In a large stock pot, combine water, onion, peppercorns, beef and Knorr Beef Broth.
- Boil and simmer for 2 hours or until the beef is tender.
- If using pressure cooker: Boil and simmer for 1.5 hours.
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Vegetables and Assembly
18 minutes- Once the beef is tender, add the lemongrass, ginger, corn and potato.
- Simmer for 15 minutes or until the potato is fork tender.
- Add the green beans, cabbage and Knorr Rostip.
- Turn off the heat and let the green beans cook for 2 minutes.
- Plate and serve hot.