Filipino Bulalo Beef Shank Soup (Printable)
Tender beef shank and marrow with vegetables in a rich, clear broth perfect for cool evenings.
# What's Needed:
→ 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 plantains, peeled and halved, optional
→ Spices & Seasonings
10 - 10 cups water
11 - 1 tablespoon whole black peppercorns
12 - 2 tablespoons fish sauce (patis), plus additional 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 maintain simmer 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 potatoes begin to soften.
04 - Add corn pieces and plantains (if using) along with trimmed green beans. Cook for an additional 10 minutes until vegetables are tender-crisp.
05 - Stir in napa cabbage pieces and cook just until wilted, approximately 2-3 minutes. Avoid overcooking to maintain texture.
06 - Taste the broth and adjust seasoning with additional salt or fish sauce as desired to achieve proper flavor balance.
07 - Ladle hot soup into serving bowls. Top generously with chopped scallions and serve alongside calamansi or lemon wedges for guests to squeeze into their portion.
# Tips for Success:
01 -
- That marrow falling off the bone creates an incredible richness you just cant fake
- The broth transforms into something magical after hours of gentle simmering
02 -
- For the clearest broth, parboil the beef briefly first, discard that water, then start fresh
- Leafy vegetables go in last or theyll turn mushy and sad
03 -
- The saba banana might seem unusual but trust the process, it adds subtle sweetness
- Keep that gentle simmer, boiling hard makes the broth cloudy and toughens the meat