Filipino Bulalo Beef Shank Soup (Printable)

Tender beef shank and marrow simmered with corn, potatoes, and cabbage in a rich, clear broth for a comforting Filipino meal.

# What You 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

# How-To Steps:

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 meat easily pulls away from the bone.
03 - Add halved baby potatoes and carrot chunks. Simmer for 10 minutes until potatoes begin to soften.
04 - Add corn pieces and sliced plantains (if using). Cook for another 10 minutes until corn is tender.
05 - Add trimmed green beans to the pot. Continue cooking for 5 minutes until beans are bright green and tender-crisp.
06 - Stir in napa cabbage pieces and cook just until wilted, about 2-3 minutes. Avoid overcooking to maintain texture.
07 - Taste the 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.

# Helpful Tips:

01 -
  • The bone marrow melts into the broth creating an incredibly rich soup that somehow still feels light and clean
  • Everything cooks in one pot, making it perfect for lazy weekends when you want maximum flavor with minimal fuss
  • The vegetables absorb that deep beefy essence while keeping their own sweet character
02 -
  • Parboiling the beef for 5 minutes, discarding that water, then starting fresh creates a dramatically clearer broth
  • The marrow is the prize—don't let anyone rush the table until everyone has their marrow spoon ready
  • Overcooking the vegetables is the most common mistake—add them in stages as directed
03 -
  • If your marrow bones seem small, ask your butcher for thicker-cut shanks with more marrow inside
  • A splash of the broth over steamed rice creates the perfect absorption vehicle
  • Leftovers (if you somehow have them) reheat beautifully and taste even better

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