Filipino Bulalo Beef Shank Soup (Print Version)

Tender beef shank and bone marrow simmered with corn, potatoes, and vegetables in a rich, clear Filipino 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 & 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 Cook:

01 - Place beef shank and marrow bones in a large stockpot. Cover with water and bring to a rolling boil over high heat.
02 - Remove all scum and impurities that rise to the surface using a skimmer. Reduce heat to a gentle simmer, then add quartered onion, whole black peppercorns, and fish sauce. Cover and cook for 2 hours until beef is 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, plantain bananas if using, and trimmed green beans. Cook for an additional 10 minutes until corn is tender and beans are crisp-tender.
05 - Stir in napa cabbage pieces and cook just until wilted, approximately 2–3 minutes. Avoid overcooking to maintain texture.
06 - Taste broth and adjust seasoning with additional salt or fish sauce as desired. Serve hot in bowls, generously topped with chopped scallions. Accompany with calamansi or lemon wedges for squeezing at the table.

# Expert Advice:

01 -
  • The bone marrow creates an unmatchable depth of flavor that feels like a warm embrace
  • Its one of those rare dishes that actually tastes better the next day
  • The combination of tender beef, sweet corn, and earthy vegetables hits every satisfying note
02 -
  • Parboiling the beef briefly in a separate pot of water, then discarding that first liquid, yields the clearest, most pristine broth
  • Never rush the initial simmer, because those two hours are non-negotiable for transforming tough shank into meltingly tender beef
  • Add vegetables in stages based on their cooking times, or you'll end up with mushy potatoes and crunchy carrots
03 -
  • Ask your butcher to cut the shank crosswise into shorter pieces if you prefer smaller serving portions
  • Invest in a proper marrow spoon, because that buttery center is arguably the best part of the entire dish
  • Keep calamansi wedges on the side rather than squeezing them into the pot, so everyone can adjust their own bowl

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