Bulalo is a long standing fixture on the menu of many reknown Philippine restaurants, originating in Batangas in the early 80s where beef is one of the major produce of the Central Luzon province. Bulalo comprises mainly beef shanks enriched with bone marrow, with some meat surrounding the bone. Cooked until every bit of the shank is tender, the sinewy beef tendons and ligaments make the delicious broth gelatinously smooth.
