← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1.5 kg Bone-in beef shank with marrow (bulalo cut)
• 3 l Water
• 1 Onion, quartered
• 1 tbsp whole black peppercorns
• 3 tbsp Fish sauce
• 2 corn on the cob, each cut into 3
• 2 Potato, halved (optional)
• ½ small cabbage, cut into wedges
• 2 bok choy (pechay), halved
• 4 Spring onion, cut into 4 cm lengths
• Salt

Method

1. Put the beef in a large pot, cover with water and boil for 5 min. Drain, rinse the meat and the pot; this keeps the broth clear.
2. Return the beef to the pot with the 3 l water, onion and peppercorns. Bring to the boil, skim, then cover partly and simmer very gently for 3 hours, until the meat falls off the bone. Top up with hot water if the bones are exposed.
3. Add the corn and potatoes (if using) and simmer for 15 min until tender. Season with the fish sauce and salt to taste.
4. Add the cabbage and bok choy and cook for 3 min until just wilted, then drop in the spring onions.
5. Serve in big bowls with rice, scooping the marrow out of the bones, and a dip of fish sauce, calamansi and chilli.

Tips

• A pressure cooker gets the shank tender in about 45 minutes.
• Chill leftovers overnight and lift off the solid fat for a lighter broth.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy