Sizzling Bulalo with Creamy Mushroom Sauce

Ingredients:

1½ kilograms beef shanks, cut into 2-inch pieces
1 onion, quartered
1 carrot, cut into three pieces
2 stalks celery, chopped roughly
1 teaspoon whole peppercorns
1 teaspoon salt
8 cups water
oil for deep-frying
chopped parsley for garnish (optional)

For the creamy mushroom sauce:

2 tablespoons butter or margarine
1 tablespoon oil
½ cup chopped onions
2 teaspoons chopped garlic
1 (198-gram) can sliced mushrooms, drained
2½ tablespoons flour
1 cup beef stock (from the water used to boil the beef shanks)
½ cup heavy cream
1 teaspoon soy sauce
salt, pepper, and liquid seasoning to taste

Cooking Procedure:

1. In a large stockpot, combine beef shanks, onion, carrot, celery stalks, peppercorns, salt, and water. Bring to a boil then reduce to a simmer. Cook for 40 minutes to 1 hour, or until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside.
2. Make the mushroom sauce: Heat butter or margarine and oil on a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. Add mushrooms and cook for 1 minute. Add flour and mix well. Cook for 1 to 2 minutes. Pour in beef stock and mix well. Bring to a boil then reduce to a simmer for 10 minutes. Add heavy cream and soy sauce. Season to taste. Mix well and let sauce thicken. Set aside.
3. When ready to serve, deep-fry beef shanks until lightly browned on the surface, about 1 to 2 minutes. Drain on paper towels.
4. Heat 2 sizzling plates until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce. Garnish with parsley if desired. Serve immediately.