A simple bowl of lugaw works wonders, but this rich, bulalo-inspired version will make your eyes roll back in pleasure. Suck the marrow off each bone before chasing it down with a spoonful of warm rice, which we boil with ground beef and kneecap bones for extra beefy flavor.
- 1kg beef knee cap bones
- 6L water
- 1 cup short-grain rice, preferably Japanese
- ¾ cup ground beef
- 1 beef broth cube
- 2 slices ginger
- salt, to taste
- 1 cup frozen bone marrow, cubed
- ¼ cup butter
- toasted garlic, for serving
- chopped spring onions, for serving
Make lugaw: Combine bones, water, rice, ground beef, broth cube, and ginger in a large pot over medium-high heat. Boil rice, skimming off any scum that floats onto the surface, until grains have puffed up and texture is thick, about 45-60 minutes. Stir frequently while cooking to prevent the rice from sticking to the bottom of the pot.
Cook marrow: Melt butter in pan over high heat. Add cubed bone marrow and cook until browned. Remove from heat and set aside.
Serve: Season lugaw with salt to taste. Divide between bowls, and top each serving with bone marrow, garlic, and spring onions. Serve warm.