Description
Bulcachong is a Filipino Soup dish prepared with carabao meat, a type of water buffalo where it is slowly simmered with spices and lots of ginger until it is fork tender.
Ingredients
Scale
- 400 g beef or carabao tendons
- 800 g beef or carabao shanks
- 600 g ox tails
- 1 litre beef stock
- 3 stalks lemongrass, white part only
- 4 stalks spring onions, cut into 1-inch sections
- 2 tbsp liver spread or liver pate
- 2 tsp turmeric powder
- 3 tsp annatto powder
- 1 tbsp flour
- 2 tsp paprika
- 1 large white onion, sliced
- 1 whole garlic, minced
- 1 thumb sized ginger, thinly sliced then pounded
- freshly ground black pepper
- fish sauce
- oil
Instructions
- In a large heavy pot heat oil then brown meat pieces on all sides, do this in batches. Once browned remove from pot then set it aside.
- In the same pot add more oil if needed then sauté garlic, onions and ginger.
- Add the meat back then pour the beef stock, add lemongrass and spring onions. Top up with water just enough to cover all the meat, bring to a boil, cover then simmer for 1 1/2 hours in low heat. Occasionally check liquid levels and add water if necessary.
- Get a bowl, scoop some soup from the boiling the meat, then dissolve liver spread, flour, turmeric powder, annatto powder and paprika. Once dissolved pour it into the pot.
- Season with freshly ground black pepper and fish sauce. Continue to simmer in low heat for 30 minutes.
- Check if meat and tendons are tender, if meat is tender and tendons are not, remove meat from the soup then continue simmering then tendons in low heat for 1 more hour or until soft. Bring back the discarded meat, simmer for 5 more minutes then serve.