Filipino Bulalo Beef Shank Soup (Printable)

Rich Filipino soup with beef shank, marrow, and vegetables in clear 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 and 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

# Directions:

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 rising to the surface. Lower heat to a simmer, then add onion, peppercorns, and fish sauce. Cover and cook for 2 hours, or until beef is fork-tender.
03 - Add potatoes and carrots to the simmering broth. Continue cooking for 10 minutes until potatoes begin to soften.
04 - Add corn pieces, plantains (if using), and green beans. Cook for another 10 minutes until vegetables are tender-crisp.
05 - Stir in napa cabbage and cook just until wilted, about 2-3 minutes. Avoid overcooking to maintain texture and vibrant color.
06 - Taste the broth and adjust seasoning with additional salt or fish sauce as needed to achieve desired flavor balance.
07 - Ladle hot soup into bowls, topped with fresh chopped scallions. Serve alongside calamansi or lemon wedges for squeezing at the table.

# Expert Hints:

01 -
  • The bone marrow melts into the broth creating an unctuous richness that you cant achieve any other way
  • Every component from tender beef to sweet corn earns its place in the bowl
  • Its one of those rare dishes that tastes even better the next day
02 -
  • Parboiling the beef briefly and discarding that first water results in a dramatically clearer cleaner broth
  • The bone marrow is pure luxury but it needs careful handling so it doesnt disintegrate completely
  • Fish sauce is non negotiable for authentic depth, but add it gradually to avoid over salting
03 -
  • Cook the beef a day ahead and refrigerate so you can easily skim off solidified fat for a cleaner soup
  • Add leafy vegetables in batches rather than all at once to prevent them from becoming overcooked and mushy

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