Beef Bulalo
Wagyu Kilawin, Potato Foam, Pecorino Romano PDO, Fried Garlic, Chives
Chef Carlo Lamagna of Magna Kusina | Portland, OR
“In Filipino cuisine, cheese is usually limited to desserts or as a snack with bread. It’s not often used in dishes as an ingredient. Throughout my career, I have cooked many different cuisines, and one of my personal favorites was Italian with its intricate pastas, rich braises, and deep culinary history. Over the years, I have managed to incorporate my years of world cooking experience into Filipino cuisine. I used to work for an Italian chef who loved Pecorino Romano PDO so I became familiar and accustomed to the unique flavor profiles it provides. In this particular recipe, I use the cheese as a heavy source of umami, a replacement for fish or soy sauce.” - Chef Carlo Lamagna
Adapted by StarChefs | december 2023
INGREDIENTS
Bulalo Broth:
Grapeseed oil
30 grams smashed garlic
50 grams diced ginger
60 grams sliced onion
900 milliliters roasted beef stock
60 milliliters fish sauce
100 grams Pecorino Romano PDO rind
Potato Foam:
250 grams Yukon gold potatoes, cooked and riced
100 milliliters whole milk, warmed
50 grams beef tallow
75 grams grated Pecorino Romano PDO
1 grams kosher salt
Ground black pepper
Fish sauce
Wagyu Kilawin:
125 grams wagyu flat iron steak
Kosher salt
Ground black pepper
Grapeseed oil
40 grams coconut vinegar
20 grams minced shallots
5 grams Thai chiles, seeded and minced
To Assemble and Serve:
One 6-inch marrow bone, cut lengthwise
Grated Pecorino Romano PDO
Fried garlic
Minced chives
METHOD
For the Bulalo Broth:
In a 2-quart stockpot, heat oil. Add garlic, ginger, and onion. Sauté until alliums are soft and translucent. Add stock, fish sauce, and cheese rind. Bring mixture to a boil, then reduce heat and let simmer 45 minutes. Remove from heat and let cool to room temperature. Pass through a chinois, transfer to an airtight container, and refrigerate.
For the Potato Foam:
Place riced potatoes in a large mixing bowl. Season with milk, tallow, cheese, salt, pepper, and 200 milliliters Bulalo Broth. Taste and adjust seasoning with fish sauce if needed. Transfer mixture to an iSi canister with two charges. Set aside.
For the Wagyu Kilawin:
Prepare and heat a grill. On a work surface, season wagyu with salt and pepper. Let sit 10 minutes at room temperature, then brush with oil. Grill wagyu to rare, or until the internal temperature of the meat reaches 130°F. Let rest 15 minutes. Once rested, small dice wagyu and transfer to a mixing bowl with any juices. Toss with remaining ingredients. Season with salt and pepper. Set aside.
To Assemble and Serve:
Heat broiler. Place bone on a sheet tray and roast until browned, but not completely rendered. Let cool 5 minutes. Place bone in the center of a serving plate. Top with 3 tablespoons Wagyu Kilawin, followed by Potato Foam. Cover with grated Pecorino Romano PDO. Finish with fried garlic and chives.
