Bulalo

Ingredients

• 1.8 kg beef shank, cut into thick bone-in pieces
• 3.5 liters water
• 1 onion, quartered
• 3 tbsp fish sauce (patis)
• 1 tsp whole black peppercorns
• 2 medium potatoes, peeled and halved
• 2 ears corn, husked and cut into thirds
• 1 small head pechay (bok choy) or napa cabbage, leaves separated
• 2 scallions, cut into 2-inch lengths
• Salt, to taste
• Calamansi and extra fish sauce, for the dipping sauce

Before you cook

• Ask your butcher to cut the beef shank crosswise into thick bone-in pieces that expose the marrow, or do this yourself.
• Peel and quarter the onion.
• Husk the corn and cut each cob into three pieces.
• Peel the potatoes and cut them in half.
• Separate the pechay or cabbage leaves and rinse them.
• Mix calamansi juice, fish sauce, and sliced chili in a small bowl for the dipping sauce.

Steps

1. Put the beef shank pieces into a large pot and cover with the water.
2. Bring the pot to a boil over high heat, skimming off the grey foam that rises to the surface.
3. Add the quartered onion, peppercorns, and fish sauce to the pot.
4. Lower the heat so the broth is at a gentle simmer, partly cover the pot, and cook for 2 hours, skimming off any more foam as it appears.
5. Add the potato halves to the pot and simmer for 20 minutes.
6. Add the corn pieces and simmer for another 15 minutes, until the beef is fork-tender and the marrow is soft.
7. Taste the broth and season with salt as needed.
8. Add the pechay leaves and scallions and simmer for 3 minutes, just until wilted.
9. Ladle the bulalo into deep bowls, making sure each bowl gets a marrow bone, and serve with steamed rice and the calamansi dipping sauce on the side.