Entree: Philippines – Tagalog / Manila – Bulalo (Beef shank and bone-marrow broth simmered with vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs 5 min

Total 3 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 bone-in beef shanks, approx. 1 lb (450 g) each
- 12 cups (2.8 L) water
- 1 large onion, quartered (approx. 8 oz (225 g))
- 6 cloves garlic, smashed (approx. 1.5 oz (45 g))
- 1 tbsp (15 g) whole black peppercorns
- 3 tbsp (45 ml) fish sauce (patis)
- 1 tsp (5 g) salt, plus more as needed
- 2 medium potatoes, peeled and halved (approx. 10 oz (300 g))
- 3 ears corn, halved (approx. 1 lb (450 g))
- 1 small cabbage, about 1 lb (450 g), cut into wedges
- 1 bunch pechay (bok choy), about 8 oz (225 g), trimmed
- 4 scallions (green onions), chopped (approx. 2 oz (60 g))
- 2 bay leaves

Show original ingredient measurements

- 3 bone-in beef shanks, approx. 1 lb (450 g) each
- 12 cups (2.8 L) water
- 1 large onion, quartered (approx. 8 oz / 225 g)
- 6 cloves garlic, smashed (approx. 1.5 oz / 45 g)
- 1 tbsp (15 g) whole black peppercorns
- 3 tbsp (45 ml) fish sauce (patis)
- 1 tsp (5 g) salt, plus more as needed
- 2 medium potatoes, peeled and halved (approx. 10 oz / 300 g)
- 3 ears corn, halved (approx. 1 lb / 450 g)
- 1 small cabbage, about 1 lb (450 g), cut into wedges
- 1 bunch pechay (bok choy), about 8 oz (225 g), trimmed
- 4 scallions (green onions), chopped (approx. 2 oz / 60 g)
- 2 bay leaves

Instructions

1. Rinse beef shanks under cold water and optionally blanch: place shanks in a pot, cover with water, bring to a boil 2 minutes, discard blanch water, then rinse pot and bones to remove impurities.
2. In a large stockpot, combine blanched shanks, 12 cups (2.8 L) fresh water, onion, garlic, peppercorns, and bay leaves. Bring to a gentle boil, then lower heat to a simmer.
3. Skim foam occasionally and simmer, partially covered, until meat is very tender and marrow loosens, about 2 to 3 hours.
4. Remove shanks briefly, strain broth if desired, and return shanks to pot. Add potatoes and corn; simmer 15–20 minutes until potatoes are nearly tender.
5. Add cabbage and pechay and cook 5–7 minutes until vegetables are tender-crisp.
6. Season with fish sauce and salt to taste. Stir in chopped scallions and serve hot, placing marrow and meat in bowls with broth and vegetables.