Bulalo Steak (Beef Shank Steak)

INGREDIENTS:
  • 2 lbs. beef shank
  • 6 to 8 cups water
  • 3 cloves garlic, crushed
  • 1 medium size white onion, quartered
  • 1 canned 420 grams Cream of Mushroom (preferably I used Campbell’s)
  • 1 small canned button mushroom, drain and sliced
  • 3 tbsp. butter
  • 2 tbsp. soy sauce
  • 2-3 tbsp. scallions or parsley, chopped
  • 1 tsp. salt
  • 1 tsp. whole peppercorn

PROCEDURE:
  1. In a large cooking pot, pour in the water and add some garlic, onion, scallions, peppercorns, and salt. Bring to boil.
  2. Add the beef shanks then simmer for 1.5 hours or until the meat is tender. Add more water if necessary. If using a pressure cooker, it should be well done in 30 to 45 minutes. Skim off the scum and excess oil. Let it cool.
  3. Strain and set aside the beef shank. Reserve the broth.
  4. In a saucepan, heat the butter, and sauté the remaining garlic and onions.
  5. Put the cooked beef shank and pour in the beef broth and cream of mushroom. Bring to a boil and simmer for 3 to 5 minutes over a moderate heat or until the sauce slightly thickens.
  6. Add in the button mushrooms and cook for another 3 minutes. Season with soy sauce.
  7. Place in a serving bowl and garnish with the remaining scallions or fresh parsley.

**Number of servings: 4 to 5

TIPS FROM ENZ:
  1. If the beef shanks are boiled, do not dry them too much. Make sure that 2 to 3 cups of broth will be left. The broth is packed with rich beef flavor, set this aside and use it in preparing the mushroom sauce.
  2. If you want to enjoy the bone marrow, you may scoop it out after boiling for some time as it may detach from the bone and get dissolved during the long boiling. (Warning: Again, be mindful of the high cholesterol content.)
  3. Take caution when using pressure cooker. Do not open the pot if still pressurized.
  4. This dish is best eaten with vegetables on the sides (like steamed young corn, carrots and beans) and consumed while hot as the sauce will get greasy when cooled.