Filipino Bulalo Beef Shank Soup (Print Layout)
Tender beef shank, bone marrow, and hearty vegetables simmer in a rich clear broth perfect for cool evenings.
# What You 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
# Directions:
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 simmer. Add quartered onion, whole black peppercorns, and fish sauce. Cover pot and cook for 2 hours until beef is fork-tender and broth is richly flavored.
03 - Add halved baby potatoes and carrot chunks to the simmering broth. Cook for 10 minutes until vegetables begin to soften.
04 - Stir in corn pieces, plantain bananas (if using), and trimmed green beans. Continue cooking for another 10 minutes until corn is tender and beans are crisp-tender.
05 - Add napa cabbage pieces and cook just until wilted, approximately 2-3 minutes. Avoid overcooking to maintain texture and vibrant color.
06 - Taste broth and adjust seasoning with additional salt or fish sauce as needed. Serve hot in bowls, topped with fresh chopped scallions. Accompany with calamansi or lemon wedges for squeezing at the table.
# Expert Suggestions:
01 -
- The bone marrow melts into the broth creating an irresistible richness you cant get from anything else
- Its one of those rare soups that feels fancy enough for guests but cozy enough for a quiet night in
02 -
- Patience with skimming in the beginning makes all the difference between cloudy broth and restaurant-quality clarity
- The saba banana might seem unusual if you're new to Filipino cooking but it balances the beef perfectly
03 -
- Buy the biggest beef shank bones you can find because more marrow means more magic in every bowl
- Never rush the initial skim it's tedious but absolutely worth every minute for that crystal clear result