Filipino Bulalo Beef Shank Soup (Printable Format)
Tender beef shank and marrow simmered with corn, potatoes, and cabbage in a rich clear broth for the ultimate Filipino comfort dish.
# What You Need:
→ Meats
01 - 3.3 lbs beef shank, bone-in with marrow
02 - 1 lb beef bone marrow bones
→ 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 halved
→ 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 - Place beef shank and marrow bones in a large stockpot. Cover with water and bring to a boil over high heat.
02 - Skim off any scum and impurities that rise to the surface. Reduce heat to a 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 pot. Simmer for 10 minutes until vegetables begin to soften.
04 - Add corn pieces and plantain bananas. Cook for another 10 minutes until corn is tender and plantains are heated through.
05 - Add trimmed green beans to the soup and cook for 5 minutes until crisp-tender.
06 - Stir in napa cabbage pieces and cook just until wilted, about 2-3 minutes.
07 - Taste broth and adjust seasoning with salt or additional fish sauce as needed. Serve hot, garnished with chopped scallions and accompanied by calamansi or lemon wedges for squeezing.
# Expert Suggestions:
01 -
- The bone marrow melts into the broth creating an incredible richness you cant get from meat alone
- Its one of those rare soups that feels special enough for Sunday dinner but simple enough to make any day
02 -
- Skimming consistently in the first 20 minutes makes the difference between a cloudy broth and one that shines
- The marrow bones become impossibly tender after long simmering, so handle them gently when serving
03 -
- Give each person a small spoon or fork specifically for digging out the marrow from the bones
- Have extra fish sauce at the table because everyone seasons their bowl differently