not sure bout the heathy part. 🤣

You can store it in the refrigerator and reheat on the stove (I don't recommend using a microwave because the meat won't heat through properly).

I'm not Marc, but yes, the leg bone with the marrow is the "shank cut". I have my preferred tindero at the palengke here who always has the best shanks - he specializes in bulalo shanks. Good dude!

In the Philippines, perhaps you would be referring to "sayote" if you want to buy it at your local palengke (market).

I recall the usual instruction (which works perfectly for me) is to bring the meat/bones to an initial boil, remove the meat/bones, throw away the water, rinse and return meat/bones to pot with fresh clean water sufficient for soup, then the spices and patis, bring to to a boil then turn down heat and simmer until tender, maybe 2 hours or more depending on how you chopped your bulalo beef shank. If many kilos of huge shanks it could take maybe 4 or more hours - simmer slowwwly, *NOT*BOIL*!!! Add veggies a few minutes in enough time before serving.

You can adjust your spices according to your personal global regional preference. A few years ago my neighbours in Cavite asked me to open a restaurant. Too expensive and too much work, I just gladly shared my huge pot of simmering bulalo. Oh, and I'm a "senior" "foreigner" 'buhay kasama' with my Pinoy family here, now in Mindanao where they say we should not live. 🙂 I know where to buy excellent bulalo 'labas' locally but when I can afford to make a huge pot of mine in our house .... ganon, do it!

Hi Shaley, I think so, but I've never used an electric pressure cooker, so to be honest, I'm not sure.

make sure to skim it when you boil the bones and meat for it to be clear.