Bulalo

Ingredients

• 2 lbs beef shank, cross-cut into 2-inch pieces
• 1 lb beef marrow bones, cut into 3-inch segments
• 12 cups water
• 1 medium yellow onion, quartered
• 1 tbsp whole black peppercorns
• 2 tsp fish sauce, plus more to taste
• 1 tsp salt, plus more to taste
• 3 ears fresh corn, each cut into 3 pieces
• 4 medium potatoes, peeled and quartered
• 1 small napa cabbage, cut into large wedges
• 4 stalks green onions, cut into 2-inch pieces
• 3 cups baby bok choy, halved lengthwise

Instructions

1. Place the beef shank pieces and marrow bones in a large pot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes to blanch the meat and bones, skimming off any gray foam that rises to the surface.
2. Drain and rinse the beef shank and marrow bones under cold running water to remove any impurities. Rinse the pot as well.
3. Return the cleaned beef shank and marrow bones to the pot and add 12 cups of fresh water. Bring to a boil over high heat.
4. Add the quartered onion and whole black peppercorns to the pot. Reduce the heat to low, cover, and simmer for 2 to 2.5 hours, skimming off any fat or foam every 30 minutes, until the beef shank is very tender and the broth is rich and clear.
5. Season the broth with 2 tsp fish sauce and 1 tsp salt. Add the corn pieces and potatoes, increase the heat to medium, and cook uncovered for 15 minutes until the potatoes are fork-tender.
6. Add the baby bok choy and napa cabbage wedges to the pot and cook for an additional 5 minutes until the vegetables are just wilted but still bright and slightly crisp.
7. Taste the broth and adjust seasoning with additional fish sauce or salt as needed.
8. Ladle the bulalo into large deep bowls, making sure each serving includes pieces of beef shank, a marrow bone, corn, potatoes, and vegetables. Garnish with green onions and serve immediately with steamed white rice and fish sauce with calamansi or lime on the side for dipping.