Filipino Bulalo Beef Shank Soup (Printable Version)

Hearty Filipino soup with tender beef shank, bone marrow, and vegetables in a 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.
02 - Use a skimmer to remove 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 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 sliced plantains (if using) along with trimmed green beans. Cook for an additional 10 minutes until corn is tender.
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. Top generously with chopped scallions and serve alongside calamansi or lemon wedges for squeezing at the table.

# Quick Tips:

01 -
  • The broth develops an incredible depth that only comes from patience and bone marrow
  • Every bowl feels like a warm embrace from someone who loves you
  • The vegetables stay vibrant while absorbing all that beefy goodness
02 -
  • Parboiling the beef for 5 minutes and discarding that first water yields a dramatically clearer broth
  • The marrow is a precious treasure so scoop it carefully with a small spoon if you have one
  • Adding vegetables in stages prevents them from turning into mush
03 -
  • Cook the soup a day ahead and refrigerate then skim off the fat that solidifies on top for a lighter version
  • The broth improves overnight so consider making a double batch

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