Filipino Bulalo Beef Shank Soup (Printable version)
Tender beef shank and bone marrow simmered with corn, potatoes, and cabbage in a savory clear broth.
# What You’ll 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
# How to Make It:
01 - Place beef shank and marrow bones in a large stockpot. Cover completely with water and bring to a rolling boil over high heat.
02 - Skim off any scum and impurities rising to the surface. Reduce heat to a gentle simmer, then add quartered onion, whole black peppercorns, and fish sauce. Cover and cook for 2 hours, or until beef is fork-tender.
03 - Add halved baby potatoes and carrot chunks to the simmering broth. Continue cooking for 10 minutes until vegetables begin to soften.
04 - Add corn pieces and plantain bananas (if using) along with trimmed green beans. Cook for another 10 minutes until corn is tender and plantains are soft.
05 - Stir in napa cabbage pieces and cook just until wilted, approximately 2-3 minutes. Avoid overcooking to maintain vibrant color and texture.
06 - Taste the broth and adjust seasoning with salt or additional fish sauce as needed. Serve hot in bowls, generously topped with chopped scallions. Accompany with calamansi or lemon wedges for squeezing at the table.
# Expert tips:
01 -
- The bone marrow melts into the broth creating a richness you cant get from anything else
- Its a complete meal in one bowl with beef vegetables and that soul warming broth
02 -
- For the clearest most beautiful broth parboil the beef briefly first discard that water then start fresh
- The marrow is the prized part so give everyone fair warning to save it for last
03 -
- Ask your butcher to cut the shank crosswise so the marrow is exposed and easy to access
- A splash of calamansi juice right before serving brightens the entire bowl