Bulalo steak turns tender beef shanks into a sizzling plate dish with mushroom gravy and fried onions.
2 hours 30 minutes · Serves 4
Ingredients for Bulalo Steak
3 to 4 beef shanks
1 head garlic, pounded with skin on
2 large onions, quartered
1 tablespoon peppercorns
2 teaspoons rubbed parsley
Salt, to taste
3 tablespoons butter
2 tablespoons flour
1 1/2 cups reduced beef stock from boiling the shanks
1 tablespoon Worcestershire sauce
4 teaspoons mushroom powder
4 cloves garlic, minced
1 teaspoon onion powder
Freshly ground black pepper, to taste
2 tablespoons butter, for mushrooms
2 cups white button mushrooms, sliced
Fried onions, for topping
Oil, for brushing
How to cook Bulalo Steak
1.Place the beef shanks, pounded garlic, quartered onions, peppercorns, rubbed parsley, and salt in a pot. Add just enough water to barely cover, bring to a boil, then lower the heat and simmer for 1 1/2 to 2 hours, until the beef is tender.
2.Remove the shanks and set them aside. Continue boiling the broth until reduced, then strain it through muslin or a fine strainer and measure 1 1/2 cups for the gravy.
3.In a pan, melt 2 tablespoons butter over medium heat. Cook the sliced mushrooms until tender and lightly browned, then remove and set aside.
4.In the same pan, melt 3 tablespoons butter and saute the minced garlic for about 1 minute. Stir in the mushroom powder for another minute, then add the flour and mix into a roux.
5.Pour in the Worcestershire sauce and reduced beef stock, then add the onion powder. Cook, stirring, until the gravy thickens; season with salt and freshly ground black pepper.
6.Heat a sizzling plate on the stovetop over high heat. Lightly brush the tender beef shanks with oil, place them on the hot plate, and sear for 3 to 4 minutes per side.
7.Top the shanks with the cooked mushrooms, pour the hot gravy over them, add fried onions, and serve while sizzling.
