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Bulalo-Style Beef Shank Soup

Slow-simmered beef shank soup with marrow bones, corn and leafy vegetables for a rich broth suitable for a weekend family meal.

Updated August 25, 2026By Sarap Recipe Editorial
Chicken Tinola with Sayote and Malunggay Filipino recipe
Prep20 minutes
Cook2 hours 30 minutes
Serves6–8
LevelMedium

Slow-simmered beef shank soup with marrow bones, corn and leafy vegetables for a rich broth suitable for a weekend family meal.

Ingredients

  • 1.5 kg beef shank with marrow bones
  • 12 cups water
  • 1 large onion, quartered
  • 1 teaspoon whole black peppercorns
  • 3 ears corn, cut into pieces
  • 3 medium potatoes, quartered
  • 1 small cabbage, cut into wedges
  • 2 bunches pechay
  • 2 to 3 tablespoons fish sauce
  • Salt and spring onions to taste

How to cook it

  1. Rinse the beef and bones. Put them in a deep pot with the water and bring to a gentle boil.
  2. Skim the surface carefully during the first 20 minutes to keep the broth clean.
  3. Add onion and peppercorns. Simmer partly covered over low heat until the meat is tender.
  4. Add more hot water whenever needed to keep the meat submerged.
  5. Add corn and simmer for 20 minutes, then add potatoes and cook until tender.
  6. Season with fish sauce and salt only after the broth has reduced.
  7. Add cabbage and pechay at the end. Serve immediately while the broth is very hot.
Kitchen tip: Keep the soup at a gentle simmer after the initial boil. Taste near the end and adjust fish sauce or salt gradually, especially after the broth has reduced.

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