Bulalo Recipe | Filipino Beef Shank Soup with Bone Marrow

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shank

Chicken thighs provide a leaner option while pork shank is often less expensive.

bone marrow

🥗Healthier: mushrooms

💰Cheaper: beef bones

Mushrooms add umami without the fat, while beef bones are more affordable.

In a bowl, soak the brisket in water to draw out blood. Refrigerate until ready to use.

Rinse the beef bone marrow and then place in a pot and fill with enough water to cover. Bring to a boil over high heat then lower the heat to let it simmer for 5 minutes to let the scums out.

Drain and discard the water and clean the pot. Rinse the bones again to make sure no scum is left.

Return the beef marrow to the clean pot and fill with 8-10 cups of water to cover. Bring to a boil over high heat. Once it boils cover the pot and reduce heat to achieve a medium boil. Let it boil for an hour or 30 minutes if using pressure cooker.

Add the soaked brisket (water drained), fish sauce, onion, the white part of onion leek, and peppercorns. Boil until meat is fork-tender, about 1.5 to 2 hours more or 30 minutes if using a pressure cooker. Add more water if needed to cover the meat.

Turn the heat off to let the fat settle on the surface. Skim off most of the fats then turn the heat back on and bring to a gentle boil.

Add the potatoes and cook for 10 minutes or until tender. Then add the corn and cabbage and cook for 3-5 minutes. Lastly, add the green part of the onion leeks and salt if still needed then turn off the heat.

Transfer to serving bowls.

Cooking Techniques

Spice Level: