A magnificent clear beef broth with massive bone marrow shanks, corn on the cob, cabbage, and green beans — Batangas province's gift to the Filipino soul, rich with melting marrow.
Ingredients
1.5 kg beef shank with bone marrow
2 ears of corn, halved
1 small cabbage, quartered
200g green beans, trimmed
1 large onion, quartered
2 tbsp fish sauce
2L water
Whole black peppercorns
Salt
Steamed rice for serving
Instructions
1Place beef shanks in a large pot, cover with water. Bring to a boil and skim off all scum and impurities.
2Add onion and peppercorns. Reduce heat to a gentle simmer and cook 2-2.5 hours until beef is fall-off-the-bone tender.
3Add corn and cook 10 minutes.
4Add green beans and cook 5 minutes.
5Add cabbage wedges and fish sauce, cook 3 more minutes until cabbage is just wilted.
6Season with salt. Serve in large bowls, ensuring each gets a marrow bone. Scoop marrow onto rice.
Did You Know?
The town of Mahogany Market in Tagaytay is famous as a bulalo destination, where visitors drive from Manila specifically to eat this soup in the cool highland air.