Filipino Bulalo Beef Shank Soup (Print)
Tender beef shank and bone marrow simmered with vegetables in a rich, clear broth.
# 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 & 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 Steps:
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 and cook for 2 hours, or until beef is fork-tender.
03 - Add halved baby potatoes and carrot chunks. Simmer 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-crisp.
05 - Stir in napa cabbage pieces and cook just until wilted, about 2–3 minutes. Avoid overcooking to maintain texture.
06 - Taste broth and adjust seasoning with salt or additional fish sauce as needed. Serve hot, topped with chopped scallions, alongside calamansi or lemon wedges for squeezing.
# Expert Suggestions:
01 -
- The broth develops such incredible depth from simmering beef bones that people will swear you've been cooking all day
- Those tender chunks of beef shank falling apart at the touch of a fork make every feel like a special occasion
02 -
- Skimming the foam consistently during the first boil makes the difference between a cloudy broth and the crystal clear soup traditional bulalo should be
- The marrow is the prize of this dish so handle those bones carefully when serving so guests can extract every bit
03 -
- Make this soup a day ahead and refrigerate overnight so you can easily skim off the fat that solidifies on top
- Using a marrow spoon or small fork to extract the bone marrow shows your guests you understand the best part of this dish