Authentic Bulalo: Filipino Beef Shank & Marrow Broth
A comforting Filipino beef shank soup slow-simmered for a deep, rich marrow flavor and a perfectly clear, golden broth.
Ingredients
- 1 kg beef shanks, bone-in look for thick cuts with marrow
- water enough to cover meat
- 1 white onion peeled, whole or halved
- 2.5 tbsp fish sauce
- 2 tsp whole peppercorns
- 1 head bok choy leaves separated, cut into bite-size pieces
- 2 ears corn cut into 3 pieces each
- 1 stalk scallion finely chopped for garnish
- to taste salt
- to taste black pepper freshly ground
- optional calamansi or lime for serving
Instructions
- Place beef shanks in a large pot and cover with cold water. Bring to a rolling boil and cook for 10-12 minutes to remove impurities.
- Remove beef, discard the murky water, and wash the pot until spotless. Rinse the beef shanks under cold water.
- Return beef to the clean pot, cover with fresh water, and bring to a gentle boil. Skim any remaining foam.
- Add onion, peppercorns, and fish sauce. Cover, reduce heat to low, and simmer undisturbed for 2.5 hours until beef is fork-tender.
- Add corn and boil for 15-20 minutes. Season with salt to taste.
- Add bok choy and turn off the heat immediately, letting the residual heat wilt the greens.
Notes
Ensure a gentle simmer rather than a hard boil to keep the broth clear. Serve hot with a side of fish sauce and calamansi.