Bulcachong

Ingredients for Bulcachong

• 400 g beef or carabao tendons
• 800 g beef or carabao shanks
• 600 g oxtails
• 1 litre beef stock
• 3 stalks lemongrass, white parts only
• 4 stalks spring onions, cut into 1-inch pieces
• 2 tablespoons liver spread or liver pâté
• 2 teaspoons turmeric powder
• 3 teaspoons annatto powder
• 1 tablespoon flour
• 2 teaspoons paprika
• 1 large white onion, sliced
• 1 whole garlic bulb, minced
• 1 thumb-sized ginger, sliced and pounded
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Oil
• Water, as needed

How to cook Bulcachong

1. 1.Heat oil in a heavy pot over medium-high heat. Brown the tendons, shanks, and oxtails in batches, then set aside.
2. 2.Sauté garlic, onion, and ginger in the same pot. Return the meat, add stock, lemongrass, spring onions, and enough water to cover.
3. 3.Bring to a boil, cover, and simmer on low for 1½ hours, adding water if needed to keep the meat covered.
4. 4.Mix hot broth with liver spread, flour, turmeric, annatto, and paprika until smooth. Stir into the pot and season with pepper and fish sauce.
5. 5.Simmer 30 minutes. Remove tender meat if necessary; cook tendons up to 1 hour longer until soft, return meat, and simmer 5 minutes.