Slow Cooker Bulalo (Beef Bone Marrow Soup Recipe )

INGREDIENTS:

• 1 kilo beef chuck steak
• marrow soup bones, cut into small pieces
• 1-2 beef stock cubes
• 1 medium sized onion, quartered
• 1/2 cup green onions or leeks
• 1 stalk of celery, sliced
• 2 bay leaves
• 2 tbsps whole pepper corn
• 2 tbsps fish sauce
• 1-2 whole chillies (optional)
• salt to taste (optional if making for toddlers)
• 250 g sweet corn kernels, or
• 2 corn cobs, cut into 4 cm pieces
• 2 medium potatoes, quartered
• 1 small bundle of pechay/bokchoy
• 1 small carrot, diced (optional; for garnishing)

INSTRUCTIONS:

1. Prepare meat pieces and marrow bones (Avast! Ye oily scum!)
2. Wrap marrow bones in foil.
3. Place chuck steak and marrow bones in large stock pot and cover with water. Bring to a boil, then cover and lower heat and let it simmer for 10-15 minutes.
4. Remove from heat and put meat pieces and marrow bones in a colander to rinse off thoroughly, taking off the foil as you go; you can throw away the water with the scum and other boiled out blood (probably not down the drain unless you want to make your sink a small reservoir of scumy water).
5. Slow cooker instructions (Cooking me slowly, with his pot…)
6. Arrange the meat pieces and bones at the bottom of the slow cooker.
7. Add the onions, green onions (or leeks), bay leaves, pepper corns, stock cube(s), fish sauce and enough water to cover. If you want it spicy, add the chillies at this point, too.
8. Cook on high for 6-7 hours (the longer it cooks, the more tender the meat becomes, but the greater the risk that the marrow will dissolve into the soup).
9. After the cooking time, add the corn cob and carrots at this point (if you are using corn kernels, just add the carrots then go to the next step).
10. Cook on high for 60 minutes to an hour (see what I did there?), then add the potatoes (and the corn kernels, if you aren't using corn cobs).
11. After cooking on high for another hour, add the pechay/bokchoy. Let this simmer on lower heat for about 15 minutes.
12. Remove from heat and season with salt and/or fish sauce to taste, and serve with rice.
13. Alternate method: Stove-top instructions (I dreamed a dream in soup gone by…)
14. Bring water to a boil then add beef.
15. Simmer for 10 minutes, then add the onions, green onions (or leeks), bay leaves, pepper corns, stock cube(s), fish sauce and enough water to cover.
16. Simmer for 25 minutes to 2 hours, then add corn cobs and carrots.
17. Simmer for a further 20-25 minutes, then add potatoes.
18. Simmer for about 15-20 minutes, then add pechay/bokchoy.
19. Simmer for 2-5 minutes, then remove from heat.
20. Season with salt and/or fish sauce to taste, and serve with rice.

Source: Adobo Flavour Shop

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