Prepare bulalo through step 3. Let cool to room temperature, cover, and refrigerate up to 2 days. Reheat before proceeding with step 4.
Crisp, herbal Cabernet Franc.
Outstanding dish, add a sweet chili sauce (to taste) and a dry rub for the shanks to incorporate character. FANTASTIC!Read More
Wow. In his comments, Carolo Lamagna says that "it blew [his] mind that something this simple could be so delicious." Agreed. Caveats: (1) I'm not Filipino, so this is not a cultural comfort-food for me; (2) I am decidedly NOT a recipe follower, but I really tried here to highlight the ingredients--> good choice; and (3) I have extremely little time due to the insanity of the pandemic, and this still made its way in (see "comfort"). Yes, I did make some changes. I only used two shanks, a mere 2lbs from a cow my cousins raised organically and lovingly; I cut the recipe about in half-ish. I used red palm oil and beef stock, not enough fish sauce, no corn, extra cabbage, green beans, and red (not Thai) chilies, added in shiitake and portobello mushrooms, AND there's no salt noted in the recipe so I used soy sauce to taste. Apparently (ahem, surprise), all the contentions that comfort food is comfort(able) for the whole human family is accurate. YUM and happy. That's me. I can't believe I haven't grabbed the condiments. Normally I'm surrounded by a cadre of sambal, lime, kecap manis/cocoa aminos, etc. Not right now. How cool. Thanks, Lamagna and F&W. This'll be one of the very few actual recipes that I carry with me. (To keep me from going too far into left field ingredient-wide, as well as because I'm positive people are gonna be askin'.)Read More