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  • 8-hour Bulalo – Filipina Soup ‘w’ Wagyu Ox-Tail

8-hour Bulalo – Filipina Soup ‘w’ Wagyu Ox-Tail

Posted on Jan 16th, 2021
by Brian Kennett
Categories:
  • Main Course Recipes
8-hour Bulalo - Filipina Soup 'w' Wagyu Ox-Tail

8-hour Bulalo – Filipina Soup ‘w’ Wagyu Ox-Tail

We are all massively missing our friends and family in the Philippines, so when I saw my BFF Shaun @ Orca touting Wagyu Ox-Tail in his latest WhatsApp I jumped at the chance to get some and create this legendary Filipino dish. I have not really done this before but had an idea of the way to do it. I also wanted the Wagyu for the marbling and to go low, slow and long for cooking this. I want this Ox-Tail to fall apart in your mouth and for the flavours to be intense.

Job done!!! The 8 hours helped.

8-hour Bulalo – Filipina Soup ‘w’ Wagyu Ox-Tail

It’s actually very easy to do, from prep to cooking to serving – as you will see below.

It’s Filipino comfort food.

It reminded us of family, friends and our 2nd home. I am proud of that.

Plus it is #BillWallaceFriendly AND #KnibbsyKiddleWagyuFriendly.

Bulalo - Filipina Soup 'w' Wagyu Ox-Tail
My first ‘solid’ attempt at making this Filipino classic dish. And I am so proud of myself that my wifey said; “Thank you for bringing the Philippines to our home today for dinner…” BOOM!!!

Here we go – enough here for 5-6 PAX easy;

  1. Take a huge stockpot with a lid and throw it on the hob – add-in;
    • 1Kg of Wagyu Ox-Tail – give it a good rinse in freshwater first;
    • 4-5 litres of water;
    • 2 beef stock cubes;
    • 2 red onions – peeled and quartered;
    • 2 Tbsp of finely chopped garlic;
    • 3 Tbsp of fish sauce;
    • A good sprinkle of sea salt & cracked black pepper;
  2. Bring to the boil and reduce to a very low simmer for 4 hours;
  3. Add in 2 corn cobs cut into 1″ pieces;
  4. Keep the low simmer for another 4 hours;
  5. As you are doing this check every hour or so and skim off the excess fat/oil on the surface that comes from the ox-tail;
  6. When you are just before the eight-hour mark, add in a Chinese cabbage that has been cleaned and chopped to bite-sized pieces;
  7. Let it go for another 20 minutes or so to soften up the cabbage;
  8. Serve in bowls with some Native Sauce for dipping.

To make the Native Sauce add some white vinegar, soy, a chilli paid and Calamansi lime in a little bowl. That is a welcome to the Philippines in that little bowl right there. This soup was awesome. It sent us all on a virtual flight to the Philippines and days with the family sat in Tagbilaran or on Panglao Island. It was bloody good, even if I say so myself. Wifey’s comments made me proud of this attempt too. Very intense sweetcorn flavour though. I need to tone that down next time by throwing in the sweetcorn more towards the end (mental note to self) – like at the 7-hour point. But hey, I was still impressed with this little bit of the Philippines hitting our table today. The ox-tail was intense flavour, especially with that Native Sauce. Plus it was literally fall-apart soft amazing Wagyu. This was my 1st attempt at 8-hour Bulalo – Filipina Soup ‘w’ Wagyu Ox-Tail, and I am proud of it – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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