Bulalo Beef Shank Soup
A rich Filipino beef marrow soup made by slow-simmering cross-cut beef shanks until the broth turns silky and the meat falls off the bone, served with corn and cabbage. Plan ahead: allow 2 to 3 hours of active simmering.
Ingredients
- 3 lbs cross-cut beef shanks (about 1.5 inches thick)
- 12 cups water
- 1 medium yellow onion, quartered
- 6 garlic cloves, smashed
- 1 tsp whole black peppercorns
- 2 tbsp fish sauce (patis)
- 2 ears of corn, cut into 2-in rounds
- 1/2 head green cabbage, cut into wedges
- 4 heads bok choy (or napa cabbage), halved lengthwise
- 2 tsp salt
- 4 green onions (scallions), thinly sliced
Instructions
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1
Place 3 lbs cross-cut beef shanks (about 1.5 inches thick) in a large heavy pot and cover with cold 12 cups water. Bring to a vigorous boil over high heat. Boil for 5 minutes, then drain and rinse the shanks under cold water. Clean the pot.
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2
Return the blanched beef shanks to the clean pot. Add 1 medium quartered yellow onion, 6 smashed garlic cloves, and 1 tsp whole black peppercorns. Cover with fresh cold water. Bring to a boil, then reduce heat to a gentle simmer.
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3
Simmer uncovered for 2 to 2.5 hours, skimming fat and foam as needed, until the meat is very tender and nearly falling from the bone. Add more water as needed to keep the shanks submerged.
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4
Stir in 2 tbsp fish sauce (patis) and 2 tsp salt. Add 2 cut into 2-in rounds ears of corn and simmer for 10 minutes.
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5
Add 1/2 head cut into wedges green cabbage wedges and simmer for 5 minutes. Add 4 heads halved lengthwise bok choy (or napa cabbage) and cook for 2 more minutes until just tender.
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6
Verify beef has reached an internal temperature of 160°F (71°C) and is fork-tender. Taste broth and adjust seasoning with more fish sauce or salt.
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7
Ladle soup into large bowls, ensuring each serving has beef shanks, corn, and vegetables. Garnish with 4 thinly sliced green onions (scallions). Serve with rice and fish sauce or soy sauce on the side.