Kalderetang Bulalo Recipe is a twist to our classic Filipino favorite kaldereta. Instead of using the meaty parts of beef or pork, I used beef shank which makes this dish extra flavorful.
My mom bought beef shanks last Saturday and I thought she’s going to cook bulalo on Sunday. Then things happened. My sister gave birth Sunday morning so we ended up in the hospital. We did not bother to cook for lunch and just bought fried chicken from 711.
I asked my mom what are we going to cook for Monday packed lunch and she told me we have beef shank in the fridge. Of course, I don’t want bulalo soup as packed lunch though it is really good. So I decided to cook it the kaldereta way.
This version of kaldereta is more saucy compared to my previous recipes. Also, I decided to try out adding pineapple juice to this recipe and it turned out great. It is savory with subtle fruity sweetness and a hint of spiciness.
This kalderetang bulalo recipe was supposed to be our packed lunch but we decided to bring it to the hospital for my mom and brother-in-law for dinner.
If you don’t like the fruity sweetness from pineapple you can totally replace it with water. This method is like a one pot dish. Simply place everything in a pot or pressure cooker and add the carrots at the end of the cooking process.
I initially intended to cook it in a regular pot but due to time constraint I cooked it in the pressure cooker for 50 minutes.
For more beef recipe check out Beef Dishes.
|1 kilo||Beef Shank|
|Water for Boiling|
|1 head||Garlic, chopped|
|1 bulb||Onion, chopped|
|1 piece||Green Bell Pepper, cut into strips|
|155 grams||Canned Green Peas|
|84 grams||Canned Liver Spread|
|1/4 cup||Soy Sauce|
|1/4 cup||Oyster Sauce|
|1 cup||Pineapple Juice|
|1 piece||Beef Bouillon Cube|
|1/4 teaspoon||Ground Black Pepper|
|1/4 cup||Chopped Pickle|
|1 piece||Red Chili|
|2 pieces||Carrots, cut into cubes|
|Ground Black Pepper|
Place beef shank in a pot and add water until fully submerge. Boil for 10 minutes. Thoroughly rinse with tap water and return the beef shanks into the pot.
Add all the ingredients into the pot except the carrots. Boil and simmer until the beef shank is tender. Add more water as needed.
If using the pressure cooker, simply pressure cook it for 50 minutes.
Add the carrots and red chili and season with salt and pepper. Simmer for another 10 minutes.
Kalderetang Bulalo Recipe
- 1 kilo Beef Shank
- Water for Boiling
- 1 head Garlic, chopped
- 1 bulb Onion, chopped
- 1 piece Green Bell Pepper, cut into strips
- 155 grams Canned Green Peas
- 84 grams Liver Spread
- 1/4 cup Soy Sauce
- 1/4 cup Oyster Sauce
- 1/2 cup Tomato Sauce
- 1 cup Pineapple Juice
- 1 cup Water
- 1 piece Beef Bouillon Cube
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Chopped Pickle
- 1/4 cup Cheese
- 3 Tablespoons Butter
- 1 piece Red Chili
- 2 pieces Carrots, cut into cubes
- Ground Black Pepper
- Place beef shank in a pot and add water until fully submerge. Boil for 10 minutes. Thoroughly rinse with tap water and return the beef shanks into the pot.
- Add all the ingredients into the pot except the carrots. Boil and simmer until the beef shank is tender. Add more water as needed.
- If using the pressure cooker, simply pressure cook it for 50 minutes.
- Add the carrots and red chili and season with salt and pepper. Simmer for another 10 minutes.