Bulalo Beef Shank Soup

Name: Bulalo Beef Shank Soup
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4 servings
Cuisine: Filipino
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

180 minMediumServes 4460 cal/serving

FilipinoSoupStovetopStandardHigh FiberHigh ProteinGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

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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

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.
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.
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.
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.
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.
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.
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.

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Questions

What is 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. This reference files it under Filipino soup: made on the stovetop, rated medium and about 180 minutes start to finish.

What internal temperature should Bulalo Beef Shank Soup reach?

For Bulalo Beef Shank Soup, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Why blanch first in Bulalo Beef Shank Soup?

Step 2 reads: "Return the blanched beef shanks to the clean pot." The quick boil in step 2 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Does Bulalo Beef Shank Soup contain fish?

Yes: 2 tbsp fish sauce (patis). The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Bulalo Beef Shank Soup?

One serving (the recipe makes 4) has 69 g of protein in about 460 calories, alongside 46 g carbohydrate and 0 g fat, plus 9 g fiber and 174 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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