Gotong Batangas Bulalo

Ingredients

• 2 1/2 kg meaty beef leg bones or shanks, ask your butcher to cut it into sections
• 300 g beef tendon, sliced into small cubes
• 1 cup cane vinegar
• 1 1/2 litre rice wash
• 4 pieces birds eye chillies, cut in half
• 1 tbsp annatto powder
• 2 pcs red onions, chopped
• 1 whole garlic bulb, minced
• 1 thumb sized ginger, sliced into thin matchsticks
• oil
• salt
• freshly ground black pepper
• chopped spring onions, to garnish
• fried garlic, to garnish

Instructions

1. 1

   Marinate leg bones / shanks in vinegar for 1 hour.

2. 2

   Drain marinade then generously season beef leg bones or shank meat with salt and freshly ground black pepper. In a large pot add oil then brown the seasoned meats in batches, removing everything in pot after every batch. Set meat aside.

3. 3

   Using the same pot add oil, if necessary, then sauté garlic, ginger and onions.

4. 4

   Add the annatto powder, gently fry until powder dissolves into oil.

5. 5

   Add beef tendons and beef bones/shank then pour rice wash, bring it to a boil then slowly simmer in low heat for three hours

6. 6

   Add the chillies, season with salt and freshly ground black pepper then continue to simmer for 15 more minutes

7. 7

   Serve in bowls garnished with chopped spring onions and fried garlic.