Enjoy a comforting bowl of bulalo with tender beef shanks, bone marrow, sweet corn, cabbage, and bok choy. Fresh ginger, onion, bay leaves, and peppercorns flavor the savory broth, while fish sauce and a little soy sauce add seasoning to this hearty family meal.
Ingredients
4–5 beef shank pieces with bone marrow
Water, enough to cover the beef, plus more as needed
½ onion, sliced
A small amount of fresh ginger, sliced
2 bay leaves
A small amount of whole black peppercorns
2 tablespoons fish sauce
1 tablespoon soy sauce
2 corn cobs, each cut into 4 pieces
½ head of cabbage, cut into wedges
½ bunch of small bok choy, washed and trimmed
Instructions
Place the beef shanks in a deep pot. Add enough water to cover them.
Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently until the beef is almost tender, adding water as needed to keep it covered.
Add the onion, fresh ginger, bay leaves, peppercorns, fish sauce, soy sauce, and corn.
Continue simmering until the beef is tender and the corn is cooked.
Add the cabbage and bok choy. Cook briefly until the vegetables are just tender.
Taste the broth and adjust the seasoning if needed. Remove the bay leaves and serve warm.
Beef shanks vary in size and thickness. Use tenderness as your guide, and adjust the water to maintain enough broth while they simmer.