Filipino Beef Marrow Soup

INGREDIENTS  

• 1 kilo beef shank (with bone and marrow); cut in chunks
• 1 small head cabbage (repolyo) quartered
• ¼ kilo Chinese cabbage (pechay) whole leaves
• 2 potatoes quartered
• 1 onion sliced
• 4 cloves garlic crushed
• 2 cobs corn cut in halves
• ¾ tbsp peppercorns
• 1 tsp Salt (to taste)
• Fish sauce
• 1 lemon or 5 kalamansi

INSTRUCTIONS

Fish sauce bulalo cooking instructions

1. Fry potatoes in 3 minutes to get a slight crispy layer on top. Set aside
2. In a stockpot, stew the beef shank (with bone and marrow) with salt, onion, peppercorns, and garlic for at least one and a half hours.
3. Remove the meat from the marrow after ten minutes or it will dissolve into the broth.
4. Remove the scum that rises above the soup. Add more hot water if necessary.
5. When beef is fork-tender, add the potato and let it cook for another 10 minutes.
6. Add the corn and let it cook for the last 5 minutes, then add cabbage and Chinese cabbage and let it stand for a few minutes.
7. Season with fish sauce according to taste.
8. Remove from fire and serve hot in a bowl with the broth mixture consisting of the fish sauce and add some lemon juice to taste.
9. You can eat it with some rice for a more complete meal

cooking tips

1. Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
2. But if you don’t have much time and you want to expedite the cooking process, use “pressure cooker” to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.