Filipino
Bulalo
Beef shank and bone marrow soup
Beef shank and marrow bones simmered for hours into a rich clear soup with corn and greens, from Batangas.
- Serves 6
- Prep 15 min
- Cook 3 h
- Total 3 h 15 min
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Ingredients
8 items · serves 6- 1.5 kg beef shank with marrow bone (bulalo cut)
- 1 medium onion, quartered
- 1 tsp whole black peppercorns (pamintang buo)
- 2 corn cobs (mais), cut into thirds
- 2 medium potatoes, halved
- 1/2 small cabbage (repolyo), cut into wedges
- 1 bunch pechay (bok choy)
- 3 tbsp fish sauce (patis)
Contains: fish. Check product labels: brands differ.
Steps
6 steps- 1Boil the beef in water for ten minutes, then drain and rinse it; this keeps the soup clear.
- 2Return the beef to the pot with about three litres of fresh water, the onion and the peppercorns.
- 3Cover and simmer for two and a half to three hours until the meat is falling off the bone (about forty-five minutes in a pressure cooker), skimming now and then.
- 4Add the corn and potatoes and cook for fifteen minutes, then season with the fish sauce.
- 5Add the cabbage for three minutes, then the pechay for one minute.
- 6Serve hot with steamed rice and fish sauce with calamansi and chilli for dipping.