Place the bulalo in a thick bottomed cooking pan (I used a pressure cooker). Pour enough water to cover.
Add half of the garlic garlic and a whole onion, and season with patis. Sprinkle the peppercorns on top.
Simmer or pressure cook until tender.
Transfer the meat to a plate; strain the broth.
Cool the meat then carefully separate the meat from the bone. Set the bone aside. Take care not to let the marrow slip out. Cut the meat into cubes (as small or as large as you want).
Mince the remaining garlic.
Slice the remaining onion.
Dice the tomatoes.
Peel and core the chayote, carrot and potatoes and cut into cubes the same size as the beef.
Heat the cooking oil in a pot.
Saute the garlic and onion until fragrant. Add the tomatoes and continue cooking until the tomatoes start to turn soft.
Pour in the strained broth. Adjust the seasoning.
Add the chayote cubes and simmer for 5 minutes.
Add the carrot cubes and simmer for another 5 minutes.
Add the potato cubes and the meat and cook until the vegetables are done. I add the vegetables in that order because the chayote takes longest to cook.
To serve, ladle the soup, vegetables and meat into a soup tureen or large bowl. Arrange the reserved beef bone(s) with the marrow on top, at the center. Pour hot broth over the bone to reheat the marrow. Serve at once with a dipping sauce of kalamansi and patis on the side.
Bulalo picadillo printed from for personal use only. Not for republication nor distribution.