Filipino Bulalo Beef Shank Soup (Printable Version)

Rich Filipino soup with tender beef shank, bone 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 completely with water and bring to a rolling boil over high heat.
02 - Skim off any scum and impurities rising to the surface. Reduce heat to a gentle simmer, then add quartered onion, whole black peppercorns, and fish sauce. Cover and cook for 2 hours, or 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 and plantain bananas (if using) along with trimmed green beans. Cook for an additional 10 minutes until corn is tender and plantains are softened.
05 - Stir in napa cabbage pieces and cook just until wilted, approximately 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 desired. The broth should be well-balanced and savory.
07 - Ladle hot soup into serving bowls. Generously top with chopped scallions and serve alongside calamansi or lemon wedges for guests to squeeze over their portion.

# Top Tips:

01 -
  • The bone marrow melts into the broth creating a richness you cannot achieve any other way
  • It is one of those dishes that tastes even better the next day, if there is any left
  • Everything cooks in one pot, leaving you with little cleanup and maximum comfort
02 -
  • Parboiling the beef for 5 minutes and discarding that first water yields a cleaner, less cloudy broth if you have the extra time
  • The bone marrow is a delicacy that disappears fast. Use a small spoon or marrow fork to scoop it out while it is hot
  • Saba bananas are worth seeking out at Asian markets. Regular bananas cannot substitute and the texture will be wrong
03 -
  • Ask your butcher to cut the shank crosswise through the bone. The exposed marrow cooks more evenly and is easier to access
  • A splash of vinegar added while the beef simmers helps break down the fibers for even more tender meat

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