Filipino Bulalo Beef Shank Soup (Print)
Tender beef shank and bone marrow simmered with corn, potatoes, and cabbage in a rich, savory broth. A Filipino classic for cozy gatherings.
# Ingredient list:
→ 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
# Directions:
01 - In a large stockpot, add beef shank and marrow bones. Cover with water and bring to a boil over high heat. Skim off any scum and impurities that rise to the surface.
02 - Lower heat to a gentle simmer. Add quartered onion, whole black peppercorns, and fish sauce. Cover pot and cook for 2 hours, or until beef is fork-tender and broth is rich and flavorful.
03 - Add halved potatoes and carrot chunks to the simmering broth. Cook for 10 minutes until vegetables begin to soften.
04 - Add corn pieces, plantain bananas (if using), and trimmed green beans to the pot. Continue cooking for another 10 minutes until corn and beans are tender.
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. The broth should be savory and well-balanced.
07 - Ladle hot soup into serving bowls. Top generously with chopped scallions. Serve alongside calamansi or lemon wedges for guests to squeeze over their portion.
# Expert Tips:
01 -
- The bone marrow melts into the broth creating an unctuous richness you cant get from meat alone
- Its one of those rare soups that feels fancy enough for company but simple enough for a rainy Tuesday
02 -
- Parboiling the beef briefly and discarding that first water yields a dramatically clearer soup
- Fish sauce varies wildly in saltiness between brands so taste before adding more
03 -
- Cook this a day ahead, the flavor deepens overnight and any fat solidifies on top for easy removal
- Ask your butcher to cut the shank crosswise through the bone so the marrow stays in place