Bulalo
A slow-simmered beef shank and bone marrow soup from Batangas — crystal-clear broth, meltingly tender meat, and pure, unadulterated comfort.
What You'll Need
Ingredients
- 11.5 kg beef shank with bone marrow
- 21 medium onion, quartered
- 31 tsp whole black peppercorns
- 42 tbsp fish sauce (patis)
- 51 small cabbage, quartered
- 63 medium potatoes, halved
- 72 ears corn, cut into thirds
- 81 bundle bok choy (pechay)
- 9Salt to taste
- 1010 cups water
Step by Step
How to Cook
- 1
Blanch beef shank in boiling water for 5 minutes. Drain and rinse under cold water to remove impurities.
- 2
Place beef in a large pot with 10 cups fresh water, onion, and peppercorns. Bring to a boil.
- 3
Reduce heat to the lowest setting. Simmer uncovered for 2–2.5 hours, skimming foam regularly, until the meat is fall-off-the-bone tender and the broth is clear.
- 4
Season with fish sauce and salt.
- 5
Add corn and potatoes. Cook for 15 minutes.
- 6
Add cabbage and cook for 5 minutes.
- 7
Add bok choy last and cook for 2 minutes.
- 8
Serve in deep bowls with the bone marrow intact. Accompany with fish sauce and calamansi for dipping.
