Bulanghang

Ingredients for Bulanghang

• 1 kg beef brisket, cubed
• 500 g beef tendons, cubed
• 10 green chillies, sliced and seeded
• 4 cups water
• 400 ml coconut milk
• 1/2 cup evaporated milk
• 8 cloves garlic, minced
• 3 shallots, finely chopped
• 1/2 tsp annatto powder
• 2 tsp brown sugar
• Salt
• Freshly ground black pepper
• Oil

How to cook Bulanghang

1. 1.Season the brisket generously with salt. Simmer tendons in 4 cups water over low heat for 1 1/2 hours.
2. 2.Heat oil in another pot and brown brisket on all sides. Add garlic, shallots, and annatto; sauté until fragrant.
3. 3.Add the tendons and their broth, plus enough water to cover. Simmer gently for 1 1/2 hours until tender.
4. 4.Raise heat and reduce the broth until thick but not dry. Add coconut milk, chillies, and sugar; simmer 10 minutes.
5. 5.Stir in evaporated milk and simmer on low for 5 minutes. Season with salt and black pepper, then serve.