Sizzling Bulalo

Method

1. Place the beef shank in a pot with onion, garlic, bay leaves, peppercorns, salt, and enough water to cover. Bring to a boil, skim off scum, then simmer 2–3 hours until the meat is very tender. Reserve at least 2 cups of the broth.
2. Lift the beef shank pieces and marrow bones from the pot and set aside. Strain the broth.
3. In a separate pan, melt 2 tablespoons butter over medium heat. Stir in the flour to make a roux and cook 1–2 minutes.
4. Slowly whisk in 2 cups of hot beef broth and add the soy sauce. Simmer, stirring, until the gravy is smooth and thickened. Season with salt and pepper to taste.
5. Preheat a cast iron sizzling plate over high heat and lightly grease it with a little butter.
6. Arrange pieces of beef shank and marrow bones on the hot plate. Pour some of the hot gravy over the meat so it bubbles and sizzles.
7. Add freshly cooked hot corn or mixed vegetables around the meat if using. Put the sizzling plate on its heatproof base and serve immediately, warning diners that the plate remains very hot.