Bulalo - Beef Shank Soup
When it comes to this Bulalo - Beef Shank Soup dish I just can’t get enough if it. There are so many variations when it comes to Nilagang Baka or Beef Soup Bones, but this one has to be one of my favorite ones.
- 2-3 Lbs Beef shanks (about two medium pieces)
- 1 Tbs. Whole black peppercorns
- 2 Tbs. Patis (fish sauce)
- 1 large onion
- 3 Medium potatoes (halves)
- 2-3 Corn on the cob (halves)
- 12 cups water
- Calamansi for dipping sauce
Rinse beef shanks before cooking. Bring water to a boil and then add beef shanks. Bring water back to a boil and then skim off any scum that rises while the water starts to boil.
After skimming off the scum, you can go ahead and add the onions, peppercorns, and patis (fish sauce).
Let it cook for ten minutes, then add the corn, and bring it back to a boil. At this time, it should cook for twenty minutes.
After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes. Then go ahead and add the bokchoy. Cook the bokchoy for 2 minutes and remove the pot from the heat. That is it, you’re done! Serve Bulalo with Patis and Calamansi mixture for dipping sauce!