Meaty, 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.
0 servings