Filipino Bulalo Beef Shank Soup (Printable version)
A beloved Filipino comfort soup with tender beef shank, bone marrow, and vegetables in rich 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 Prepare:
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 gentle simmer. Add quartered onion, whole black peppercorns, and fish sauce. Cover the pot and cook for 2 hours, or until beef becomes 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 plantains (if using) along with trimmed green beans. Cook for an additional 10 minutes until corn is tender and green beans are crisp-tender.
05 - Stir in napa cabbage pieces and cook just until wilted, about 2-3 minutes. Avoid overcooking to maintain texture.
06 - Taste the broth and adjust seasoning with additional salt or fish sauce as needed. Serve hot, garnished with chopped scallions. Accompany with calamansi or lemon wedges for squeezing at the table.
# Expert advice:
01 -
- The bone marrow creates an incredibly velvety broth that feels luxurious despite being so simple
- Everything cooks in one pot, making it perfect for lazy weekend cooking when you want maximum comfort with minimal effort
02 -
- For the clearest broth, parboil the beef for 5 minutes, discard that water, and start fresh before the long simmer
- The marrow is considered the prized part of this soup, so serve with small spoons or let your guests know to scoop it out
03 -
- Cook this a day ahead if possible, the flavors only get better overnight and any fat rises to the top for easy skimming
- If you can't find saba bananas, regular plantains work or you can skip them entirely