Gotong Batangas Bulalo

Ingredients for Gotong Batangas Bulalo

• 2 1/2 kg meaty beef leg bones or shanks, cut into sections
• 300 g beef tendon, cut into small cubes
• 1 cup cane vinegar
• 1 1/2 L rice wash
• 4 bird's-eye chillies, halved
• 1 tbsp annatto powder
• 2 red onions, chopped
• 1 whole garlic bulb, minced
• 1 thumb-size piece ginger, cut into thin matchsticks
• Oil, for cooking
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped spring onions, for garnish
• Fried garlic, for garnish

How to cook Gotong Batangas Bulalo

1. 1.Marinate beef bones or shanks in cane vinegar for 1 hour; drain and season generously with salt and pepper.
2. 2.Brown the beef in batches in oil over medium-high heat, removing each batch before adding the next.
3. 3.Add oil if needed, then sauté garlic, ginger, and onions in the same pot until fragrant.
4. 4.Fry annatto powder briefly in the aromatics until it dissolves into the oil.
5. 5.Return beef and add tendon and rice wash. Bring to a boil, then cover and simmer on low for 3 hours.
6. 6.Add chillies, adjust salt and pepper, and simmer 15 minutes more. Garnish bowls with spring onions and fried garlic.