Batangas Bulalo

Ingredients

• •Beef shank
• •Beef bone marrow
• •Corn
• •Cabbage
• •Pechay
• •Potatoes
• •Onion
• •Whole peppercorns

Steps

1. 1Start by placing beef shank cut into thick pieces, along with marrow-filled bones, into a large stockpot and covering everything with plenty of water.
2. 2Bring the pot to a boil and skim away the foam and impurities that rise to the top so the resulting broth stays clear.
3. 3Add a quartered onion and whole peppercorns, then lower the heat and let the pot simmer gently for a long stretch of time, often two hours or more, until the beef becomes fork-tender and the marrow softens inside the bone.
4. 4Season the developing broth with fish sauce or salt to taste, adjusting gradually as the flavors concentrate.
5. 5Add chunks of corn on the cob and quartered potatoes partway through, letting them cook until just tender without turning mushy.
6. 6In the final minutes, drop in cabbage wedges and pechay leaves so they wilt gently without overcooking.
7. 7Taste and adjust the seasoning one last time before removing the pot from the heat.
8. 8Serve the bulalo piping hot in deep bowls, making sure each portion includes a marrow bone, with the broth ladled generously over rice on the side, and encourage diners to scoop out the soft marrow with a small spoon.