Beef Recipe for cold season

    I have been cooking for a brood of 6 and a little one for quite a while now and I can say I already know how to cook most of the Filipino dishes even without the help of the internet. Sometimes, checking it once in a while because I don't want to forget some ingredients on it. Yesterday, I decided to cook bulalo, a beef shanks and marrow bones soup. It is perfect for cold weather and since we are still in the winter season, I decided to cook this dish for the family.

    I bought the beef at a nearby meat shop. Years before when I am cooking only for my sister @marieeugene and my husband @ardapyan, I didn't mind buying a kilo of beef even it is not on sale at the supermarkets. Since I cook for 6 now, budgeting is very important and I avoid buying from supermarkets because meat shops are way cheaper than the supermarkets. You can actually save from the supermarkets if there is promo but if not, prefer meat shops. They can even give you extra meat for free if you are a "suki" of a regular customer in their shop. My little one actually helps with the freebies. A "hi", smile and high five from him with the butcher means an extra meat for us. Haha!

    This is actually a kilo and a half beef shanks and bone marrows. We are lucky enough that our rented flat is just a walking distance from meat shops, vegetable and fish market. I honestly don't follow the required measurements because it just depends on your taste. I arranged the beef inside the pressure cooker with the corn. This is a 1 piece corn that I cut into 3 parts. I put ground pepper, salt, onion and a half liter of water. I prefer cooking the beef in the pressure cooker to save time and the bone marrow is still attached to the bones one it is cooked.

_{*Little tip from me: When you tenderized meat like beef in a pressure cooker, let it boil and wait for the first whistle sound then lower the fire and set the time to 20 minutes. When 20 minutes is up, your beef is ready.}

    See what I mean? That bone marrow is still attached. That is everyone's favorite. Just be careful in opening the pressure cooker. Let it cool down first before opening.

    After opening the cooked beef and cook, I transferred it into a larger pot and add another half liter of water and brought to boil. Then I put the sliced cabbage followed by the pechay after 3 minutes then cover it and turned off the fire.

    It doesn't matter if you don't know how to cook. There are lots of recipes are now posted on the internet with easy to follow procedures. I just learned to cook when my husband and I were​ dating and now I can say that I can cook SOME dish better than my mother. Haha! But no one can beat her adobong kangkong (water spinach cooked in soy sauce and vinegar. Hmmm, suddenly craved for it. Few more months and we are going home for our annual vacation. I can taste her dish once again.

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