Bulalugaw

Ingredients for Bulalugaw

• 2 beef leg bones, cut into 3–4 pieces each
• 1 1/2 kg beef shanks
• 2 large corn, each cut into 5 pieces
• 1 1/2 cups glutinous rice
• Sea salt and/or fish sauce
• Boiled eggs, to serve
• Chopped spring onions, for garnish
• 2 large onions, quartered
• 1 whole garlic, pounded and chopped
• 1 tbsp black peppercorns
• Freshly ground black pepper
• Oil
• Water

How to cook Bulalugaw

1. 1.Cover bones, onions, and peppercorns with water in a deep pot. Boil, then simmer for 2 1/2 hours.
2. 2.Cool the stock; remove bones, reserve any meat, strain broth, chill until fat hardens, then discard the fat.
3. 3.Sauté garlic in oil over medium heat until golden; remove for topping. Salt and brown beef shanks on all sides.
4. 4.Add defatted stock and corn, bring to a boil, then simmer 1 hour until shanks are tender. Remove shanks and corn.
5. 5.Add glutinous rice to the broth and simmer on low 30–40 minutes, stirring occasionally and adding water as needed for a thick soup.
6. 6.Season with salt or fish sauce and pepper. Serve soup with shank, corn, reserved meat, eggs, spring onions, and fried garlic.