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BULALO STEAK PRINTANIER

Ingredients:

3-1/2 kg MONTEREY BEEF SHANKS, steak cut
1 stalk whole leeks
1 pc carrot, peeled and cubed
1 pc onion, peeled and quartered
1 tbsp peppercorns
iodized fine salt and pepper to taste
water enough to cover meat

Roux

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp MAGNOLIA ALL PURPOSE FLOUR

Sauce

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1 cup dried shiitake mushrooms, soaked in 1 cup water
1 cup chopped onions
1/4 cup minced garlic
8 cups reserved broth
1/4 cup chopped chives
1/2 cup fresh button mushrooms
1/2 cup fresh shiitake mushrooms
1/2 cup fresh enoki/snow mushrooms

Garnish

2 tbsp fried garlic
1/4 cup fried shallots
2 pc carrots, peeled and grated
3 pc zucchini, grated with skin

Procedure:

  1. Boil meat together with the leek, carrot, onion, peppercorns, salt and pepper until tender. Drain meat and arrange on a platter. Reserve broth.
  2. Roux: Mix butter and flour to form a paste. Set aside.
  3. Sauce: In another pan, melt butter then add flour. Add mushrooms with water, onions, garlic and reserved broth, 1 cup at a time. Bring to a boil and thicken by adding roux. Add chives and fresh mushrooms.
  4. Pour sauce on top of beef shanks. Garnish with fried garlic and shallots. Cover with the grated carrots and zucchini.

Makes 10 to 15 servings.

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