Bulalong Pata ng Baka

Bulalong pata ng baka recipe is another variation of a popular filipino recipe known as bulalo. While with the common bulalo that usually use beef shank with bone marrow with this variation we will cook pata ng baka instead of beef shank, just like with beef shank the longer time you cook pata ng baka the more flavorful the broth it will be but the broth of bulalong pata ng baka become sticky compare with beef bulalo. I usually cook bulalong pata ng baka using charcoal stove for economic reason as it takes 3-4 hours to tenderize pata na baka.

Bulalong Pata ng Baka Ingredient:

  • 1 pcs pata ng baka , cut using metal sew wash and remove nail (+- 2kg)
  • 2-3 pcs onion
  • 2-3 pcs potato, peeled and quarter
  • petchay 3-4 pcs, cut into halves and wash
  • 1/4 cabbage
  • 2 tbsp ground pepper corn
  • vetsin
  • salt to taste
  • springonion, cut into1"
Procedure for Cooking Bulalong Pata Recipe:

  • In a big casserole, bring to boil pata ng baka wit onion and 2-3 tbsp salt from 2 1/2 litre of water for 2-3 hours until meat tendereize and start to separate from the bone.
  • Check water from time to time to prevent water for drying
  • When pata tenderize add potato, peppercorn and simmer until potato tenderize
  • Add cabbage and petchay and bring to boil for 1-2 minute
  • Salt to taste and add vetsin
Served bulalong pata ng baka recipe while broth is still hot along with hot steamy rice. garnish with springonion and prepare patis with calamansi as a sawsawan, share and enjoy.

Tip: Cook in small fire to enhance broth flavor