Bulalo is a soup made with beef shanks and is named for the bone marrow found inside the shank. It takes a slow cooking method to transform the meat and marrow into a rich flavorful broth.
3 lb | 1.36 kg of beef shanks cut through the bone in 2 inch pieces
½ cup | 125 ml of fish sauce (patis)
2 corn cobs
2 bok choy
- Peel and coarsely chop onions.
- Cut potato into quarters.
- Cut corn cobs into thirds.
- Core cabbage and cut into 6 wedges.
- Trim bok choy and cut in half.
- Rinse beef shanks under cold water, pat dry, then tightly wrap each piece in foil.
- Place beef shanks into a dutch oven filled with enough water to cover the beef by 2 icnhes (5 cm).
- Bring to a boil over high heat and skim any scum that forms at the surface.
- Add the onions, cover the dutch oven and reduce the heat to low and allow the beef to cook for between 2 to 3 hours or until the beef is tender and almost falling off the bone. (Check this by removing one foil wrapped packet and testing with a fork; if it is still not ready continue cooking.)
- Add the potatoes and cook for 10 minutes, then add the corn and cabbage and cook for 7 minutes or until the vegetables are tender.
- Add the bok choy and cook for 1 minute or until wilted.
- Remove the dutch oven from the heat.
- Remove the beef from the soup and unwrap it from the foil and then return it to the dutch oven.
- Stir in the patis (fish sauce) and season with salf flakes and freshly cracked black pepper to taste.
- Divide the soup among the bowls and serve with steamed rice, soy sauce, and kalamansi or lemon wedges on the side.