BULALO WITH CREAM CHEESE AND MUSHROOMS
Note: The recipe was adjusted to suit the 5 lbs beef shanks with the sauce.
Prep time: 20 minutes
Cooking time: 45 minutes pressure cooker
Cooking time: actual dish 15 minutes
Serves: 4 to 6 with steamed rice
5 lbs beef shanks
6 tbsp cooking oil
1 large onion, peeled and chopped
5 cloves garlic, minced
4 tbsp sundried tomatoes (i used the one that is packed in olive oil)
1/2 cup white wine
salt and pepper
a few drops of hot sauce if using
4 tbsp or more of soy sauce
1 lb white button mushrooms, halved
2 cups reserved broth
1/2 cup evaporated milk
2 cups of reserved beef broth
4 tbsp butter
1 bar (8tbsp) room temperature cream cheese
1 small canned corn, drained
chopped green onions for garnish
I used a pressure cooker to tenderize the shanks (45 minutes)
I reserved the broth for a later use.
Meanwhile – pre heat oil in a large pan.
Saute onions for 2 minutes before adding garlic.
Saute for 30 seconds.
Add sundried tomatoes, salt and pepper and wine.
Allow the alcohol from the wine to boil off before adding the next ingredient (10 seconds)
Add mushrooms and hot sauce
Add broth if using (4 cups)
Add evaporated milk
Adjust heat to high and bring to a boil.
Adjust heat to low after.
Stir in butter and cream cheese
Keep stirring until dissolved.
Add red bell pepper and corn
Add back the beef and scallions.
Bring back to a quick boil before turning off heat.
Serve with steamed rice.