Bulalo

Ingredients

Water

10 cups, divided

Beef shanks

2 lbs, cut into pieces

Bone marrow

1 lb, preferably from beef shanks

Onion

1 large, quartered

Garlic

5 cloves, crushed

Corn on the cob

2, cut into thirds

Bok choy

2 cups, chopped

Fish sauce

3 tablespoons

Pepper

to taste

Instructions

1. In a large pot, bring 5 cups of water to a boil.
2. Add the beef shanks and bone marrow to the pot. Boil for 5 minutes, then remove the meat and discard the water.
3. In the same pot, add an additional 5 cups of fresh water and bring it to a boil again.
4. Return the beef shanks and bone marrow to the pot along with the quartered onion and crushed garlic. Reduce the heat to low and simmer for 2 hours, or until the beef is tender.
5. Skim off any impurities that rise to the surface during simmering to keep the broth clear.
6. After 2 hours, add the corn on the cob pieces and simmer for another 10 minutes.
7. Stir in the chopped bok choy and fish sauce, cooking for an additional 5 minutes until the bok choy is wilted.
8. Season the soup with pepper to taste before serving.
9. Ladle the hot Bulalo into bowls, ensuring each serving has beef shanks, bone marrow, vegetables, and a generous amount of broth.