Bulalo (Beef Shank Soup)

Dave Smith


My take on a Caldo de Res (Mexican Beef Soup) made like the filipino's love it

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2 lb
beef shank
cabbage head
1 bunch
bok choy (pechay)
corn on the cob, each cut into 3 parts
2 Tbsp
1/2 c
green onions
1 medium
onions, vidalia, peeled
34 oz
2 Tbsp
fish sauce (optional)

Directions Step-By-Step

1. In a big cooking pot, pour in water and bring to a boil

2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 minutes if using a pressure cooker) or until meat is tender.

3. Add the corn and simmer for another 10 minutes

4. Add the fish sauce, cabbage, bok choy , and green onion (onion leeks)

5. Serve hot. Share and Enjoy!

About this Recipe