Bulalo (beef shank soup with marrow bone and corn)

A clear, deeply flavoured beef shank soup from Batangas province: slow cooking lets the meat fall off the bone, and the marrow is scooped out and eaten. A favourite on cool, rainy days.

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Method

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1. Cover the meat with cold water in a large pot, bring to the boil and cook for 5 minutes. Pour off the water and rinse the meat and pot, so the broth stays clear. ⏱ Timer: 5 min
2. Return the meat to the pot, pour in 3 litres of fresh water, add the onion and peppercorns, and bring to the boil.
3. Simmer over low heat, just barely bubbling, covered, for 2.5-3 hours until the meat is falling-apart tender and the marrow is soft. Skim off any foam that rises. ⏱ Timer: 2.5 h
4. Season with fish sauce and salt, add the corn and potatoes, and cook for 15 minutes. ⏱ Timer: 15 min
5. Add the green beans, then after 3 minutes the Chinese cabbage, and cook for 2-3 minutes until wilted but still bright green. ⏱ Timer: 3 min
6. Serve hot, with a piece of marrow bone in every bowl; offer fish sauce with calamansi on the side for dipping.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• In a pressure cooker, the meat is tender in 45-50 minutes.
• The marrow, scooped out and spread on rice, is the best part.
• After chilling, the solidified fat is easily skimmed off the top of the soup.

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