Filipino Bulalo Beef Shank Soup (Printable)
Tender beef shank and bone marrow simmered with corn, potatoes, and cabbage in a rich, clear broth.
# 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 & 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 Make It:
01 - Place beef shank and marrow bones in a large stockpot. Cover with water and bring to a rolling boil over high heat.
02 - Skim off any scum and impurities that rise to the surface using a skimmer or slotted spoon for a clearer broth.
03 - 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.
04 - Add halved baby potatoes and carrot chunks. Simmer for 10 minutes until vegetables begin to soften.
05 - Add corn pieces and plantain bananas (if using) along with trimmed green beans. Cook for another 10 minutes.
06 - Stir in napa cabbage pieces and cook just until wilted, about 2–3 minutes, maintaining vibrant color.
07 - Taste broth and adjust seasoning with additional salt or fish sauce as needed. Serve hot, garnished with chopped scallions and calamansi or lemon wedges on the side.
# Expert Suggestions:
01 -
- The bone marrow creates an incredibly rich, velvety broth that feels luxurious without needing heavy cream
- Everything cooks in one pot, making it perfect for lazy weekend cooking when you want maximum flavor with minimal effort
02 -
- Parboiling the beef shank separately and discarding that first water yields a dramatically clearer, cleaner-tasting broth
- Adding the napa cabbage last is non-negotiable unless you want sad, overcooked greens floating in your soup
03 -
- Cook this soup a day ahead and refrigerate overnight—any fat will solidify on top for easy removal, and the flavors deepen remarkably
- If you cannot find saba bananas, regular plantains work but they are slightly less sweet, so adjust your expectations accordingly