Filipino Bulalo Beef Shank Soup (Printable view)
Tender beef shank with marrow and vegetables in a rich, clear broth perfect for cool evenings.
# What You'll Need:
→ Meats
01 - 3.3 lbs beef shank, bone-in with marrow
02 - 1 lb beef bone marrow bones (optional, for extra richness)
→ Vegetables
03 - 2 ears corn, cut into 3-4 pieces each
04 - 1 medium onion, quartered
05 - 1 medium carrot, cut into large chunks
06 - 9 oz baby potatoes, halved
07 - 1 small head napa cabbage, cut into large pieces
08 - 1 small bunch green beans, trimmed
09 - 2-3 saba (plantain) bananas, peeled and sliced in halves (optional)
→ Spices & Seasonings
10 - 10 cups water
11 - 1 tablespoon whole black peppercorns
12 - 2 tablespoons fish sauce (patis), plus more to taste
13 - Salt, to taste
→ Garnish
14 - Chopped scallions, for serving
15 - Calamansi or lemon wedges, for serving
# Steps:
01 - Place beef shank and marrow bones in a large stockpot. Cover with water and bring to a boil over high heat. Skim off any scum and impurities that rise to the surface.
02 - Reduce heat to a gentle simmer. Add quartered onion, whole black peppercorns, and fish sauce. Cover and cook for 2 hours, or until beef is fork-tender and marrow is soft.
03 - Add halved baby potatoes and carrot chunks to the pot. Simmer for 10 minutes until vegetables begin to soften.
04 - Add corn pieces and sliced plantains (if using) along with trimmed green beans. Cook for another 10 minutes until corn is tender and plantains are soft.
05 - Stir in napa cabbage pieces and cook just until wilted, about 2-3 minutes. Avoid overcooking to maintain texture and vibrant color.
06 - Taste the broth and adjust seasoning with additional salt or fish sauce as needed. Serve hot, topped with chopped scallions, with calamansi or lemon wedges on the side for squeezing.
# Expert Advice:
01 -
- The bone marrow melts into the broth creating an unctuous richness you cant achieve any other way
- Its one of those rare dishes that tastes even better the next day making it perfect for meal prep
02 -
- Parboiling the beef separately and discarding that first water yields the crystal clear broth you see in restaurants
- The vegetables continue cooking in the hot soup so slightly undercook them in the pot
03 -
- A marrow spoon is worth buying just for this recipe it helps you extract every bit of that rich treasure from the bones
- Squeeze calamansi or lemon into your bowl at the table not during cooking to preserve the bright acidic contrast