How to remove fat in beef soup | What Else Michelle

The Fatal Truth About Bulalo

* This post has nothing to do with craft or decor but I just couldn’t resist posting this. I might add food to WhatElseMichelle soon. Heehee! By the way, this isn’t a recipe post but rather an exposé.

It’s been raining continuously for more than a week and I am just craving for hot soup. And now with annoying congested nose, Bulalo is the perfect choice. But for me, cooking bulalo requires patience. It’s not something I would cook in the morning and be eaten at lunch. I usually start cooking this late in the afternoon at around 5pm (yes, I have a time and it’s a ritual) so that we can have a hot bulalo soup for lunch the following day.

Why do I do that? Read through.

When cooking any soup based dishes, I always wait for the water to boil especially if the pork/beef have bones. Why? Because of this:

Can you see that yellow, melted butter-like oil under those scum?

Bones release scum, some sort of impurities that accumulates on the surface of the soup. And being impurities, you don’t want that included in your meal. So have an extra patience to take it out by using a ladle or a scum remover. I used a ladle so I could also include the unwanted oil. I had to boil this 3x to get most of the scum out. This is also the reason why I don’t want to use pressure cooker. I’m not in so much hurry anyway.

This is what it looks like scum-free. I usually turn my stove off after 1.5-2 hours so by the time we got to bed (around 11pm), the soup has cooled down and can be put in the fridge overnight. You now probably have an idea why I need to do that.

TAADAA! You got it right, hardened fat. Good morning!

Is it cheese or white chocolate?

This is how heart failure looks like. Really, this is slow suicide!

Never in the world would I let those killers enter my family. Although, honestly, it’s quite fascinating to look at, but totally gross to think about.

Now, this is what you call Mercy…

Okay, I know this is gross but it’s the truth, a fatal one actually especially if you’re eating it with ice-cold drink. I don’t know why recipes do not include placing this dish in the fridge before adding the spices. This is probably the most important step especially for a high fat dish like Bulalo. I love beef shank but not the sebo “lipgloss” that comes with consuming bulalo. So the next time you eat Bulalo and your lips get thick and shiny, think of this picture again.

This is how heart failure looks like. Really, this is slow suicide!

So here’s to make up for the gross pictures above.

These are the only ingredients I use. Onions, onion leaves, ginger, a bit of garlic.

…and peppercorns too.

For the vegetable, I prefer, baguio beans, sweet corn (1 would do), potatoes and chinese cabbage instead of bok choy/pechay

I told you, this is not a recipe post. But if you’re interested, here’s a good one.

Enjoy, your sebo-free bulalo!

4 Comments on The Fatal Truth About Bulalo

  1. avatar
    Lynne Schwartz
    November 28, 2012 at 2:22 am (5 years ago)

    My beef bone
    soup scum looks very green. Yours looks just a little green – do you think it’s OK to eat?

    • avatar
      December 10, 2012 at 9:49 pm (5 years ago)

      Hi Lynne! I guess if you take out the scum completely, it’s alright to eat unless you start of with the meat having funny smell even before you cook it. The beef might not be fresh. But with the scum, as long as almost nothing is left, then your beef soup is good to eat.

  2. avatar
    September 15, 2013 at 10:45 pm (4 years ago)

    Hi Michelle! I am a SAHMie who wants to simply cook simple yet healthy dishes for my family. This article truly is a wake up call and knowing that cooking Bulalo requires a lot of time and effort its not just simply taking away the scum during the boiling process but patiently to wait for it overnight to remove the unhealthy fats is a “heart-saver”. Thanks for sharing. Sure is fun and inspiring reading your blog. I simply love it.

  3. avatar
    January 5, 2014 at 5:09 pm (4 years ago)

    Hi michelle, my mom usually does this kind of preparation for bulalo that is why she is still alive ,healthy & looks younger at her age of 83;))) amazing isn’t it!!!


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