🍲 Bulalo

Soup · Main ingredient: Beef Shank · ⏱ 173 min · Serves 5 · ~₱585 · Best for: Dinner, Lunch

Ingredients

• 1.5 kg 1.5 kg beef shank with bone marrow, cut into thick slices
• 1 pc 1 onion, quartered
• 4 pc 4 pcs corn on the cob, cut into thirds
• 3 pc 3 medium potatoes, peeled and halved
• 1 pc 1 small cabbage, cut into wedges
• 1 bunch 1 bundle pechay or bok choy
• 2 pc 2 pcs whole peppercorns, crushed
• 2 tbsp 2 tbsp fish sauce (patis)
• 3 pinch Salt to taste
• 1 stalk Spring onions, chopped, for garnish

Instructions

1. Place beef shank in a large pot and cover with water. Bring to a boil, skimming off scum and impurities from the surface.
2. Add onion and peppercorns, reduce heat to a simmer, cover, and cook for about 2 to 2.5 hours until beef is very tender and marrow is soft, adding water as needed.
3. Season the broth with fish sauce and salt to taste.
4. Add corn and potatoes, simmer for 10 to 15 minutes until potatoes are nearly tender.
5. Add cabbage wedges and simmer for 5 minutes.
6. Add pechay and cook for another 2 to 3 minutes until just wilted.
7. Ladle into bowls making sure each serving gets a piece of bone marrow, garnish with spring onions, and serve hot with rice and patis with calamansi on the side.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.