Boiled beef shank, marrow and vegetable soup (bulalo)
In the Philippines, bulalo refers to (1) the bone marrow from the beef shank, (2) a cut of bone-in beef shank, or (3) a meat and vegetable soup cooked with beef shank with the marrow intact.In this recipe, we cook the soup and vegetable dish in the slow cooker.
Servings 4 people
Ingredients
- 1 kilogram bone-in beef shank (2.2 pounds) a single piece or several pieces
- 6 cloves garlic peeled
- 1 onion peeled and halved
- 10 black peppercorns
- ΒΌ cup fish sauce
- 2 large potatoes peeled and quartered
- 1 medium white cabbage quartered
Instructions
- Half fill a large pot with water and bring to a boil.
- Slide in the beef shank (cut side of the bone or bones pointing upward) and leave to boil for about ten minutes to allow scum to float to the surface of the water.
- Carefully scoop out the beef, transfer to a colander and rinse under the tap to remove all visible impurities but taking care not to loosen the marrow.
- Drop the cleaned beef shank into the slow cooker and cover with clean water. Add the garlic, onion, peppercorns and fish sauce.
- Set the slow cooker on HIGH for two hours. Change the setting to LOW and cook for another two to four hours or until the meat is tender.
- Taste the broth and add more fish sauce, if needed.
- Drop in the potatoes and cabbage, and cook for another hour.
- Serve with a mixture of fish sauce and calamansi juice on the side for dipping.