AuthorBiteSizedMeaty, hearty, and incredibly flavorful, this sizzling plate is what carnivorous dreams are made of. Matched with an addicting mushroom sauce, make our Sizzling Bulalo for your next gathering.
In a pressure-cooker, combine water, beef shanks, onion, carrot, celery stalks, peppercorns, garlic and salt. Cook for 30 minutes or until tender but not flakey.
Transfer beef shanks to a strainer. Strain stock and set both aside.
Next, make the mushroom gravy. Heat the butter and cooking oil on a medium saucepan. over medium heat. Sauté onions until translucent. Add garlic and sauté until fragrant. Add the mushrooms and cook for a minute.
Add the all-purpose flour and whisk well. Cook for 1-2 minutes. Pour in beef stock and bring to a boil then reduce to a simmer for 10 minutes.
Add heavy cream and liquid seasoning. Season to taste. Mix well and let the sauce thicken. Set aside.
When ready to serve, pan-fry shanks until lightly browned on the surface, about 1-2 minutes. Drain on paper towels.
Heat sizzling plate until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce.
Garnish with parsley and garlic chips. Serve hot.
Ingredients
Directions
In a pressure-cooker, combine water, beef shanks, onion, carrot, celery stalks, peppercorns, garlic and salt. Cook for 30 minutes or until tender but not flakey.
Transfer beef shanks to a strainer. Strain stock and set both aside.
Next, make the mushroom gravy. Heat the butter and cooking oil on a medium saucepan. over medium heat. Sauté onions until translucent. Add garlic and sauté until fragrant. Add the mushrooms and cook for a minute.
Add the all-purpose flour and whisk well. Cook for 1-2 minutes. Pour in beef stock and bring to a boil then reduce to a simmer for 10 minutes.
Add heavy cream and liquid seasoning. Season to taste. Mix well and let the sauce thicken. Set aside.
When ready to serve, pan-fry shanks until lightly browned on the surface, about 1-2 minutes. Drain on paper towels.
Heat sizzling plate until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce.
Garnish with parsley and garlic chips. Serve hot.
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