Filipino Bulalo Beef Shank Soup (Printable)
A beloved Filipino comfort soup with tender beef shank, bone marrow, and vegetables in rich 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 & 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 rolling boil over high heat. Skim off any scum and impurities that rise to the surface.
02 - Reduce heat to a gentle simmer. Add quartered onion, whole black peppercorns, and fish sauce. Cover and cook for 2 hours, or until beef is fork-tender and marrow is soft.
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 sliced plantains (if using) along with trimmed green beans. Continue cooking for another 10 minutes until corn is tender-crisp.
05 - Stir in napa cabbage pieces and cook just until wilted, about 2–3 minutes. Avoid overcooking to maintain texture.
06 - Taste broth and adjust seasoning with additional salt or fish sauce as needed. 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 richness that feels like being wrapped in a warm blanket on a rainy day.
- One pot feeds a crowd and tastes even better the next day, making it perfect for lazy Sunday cooking.
02 -
- Skimming the foam thoroughly in the beginning is what gives you that restaurant-clear broth instead of something cloudy and muddy.
- Adding the vegetables in stages keeps each ingredient at its perfect texture instead of turning everything into mush.
03 -
- Cook this a day ahead if possible. The flavors deepen overnight and the fat solidifies on top for easy removal if you want a lighter soup.
- Don't rush the simmer time. The collagen needs those full 2 hours to break down completely into that silky texture.