Food Recipes Soups Filipino Beef Shank Soup 5.0 (1) 3 Reviews Bulalo, a brothy stew from the Philippines, is enriched by the marrow and collagen from meaty beef shanks. Corn, green beans, and cabbage added near the end of cooking deliver a contrasting fresh crunch. By Carlo Lamagna Carlo Lamagna Carlo Lamagna is the chef and owner of the award-winning modern Filipino restaurant Magna Kusina in Portland, Oregon. He was named one of Food & Wine's Best New Chefs in 2021. Carlo was also a James Beard Award finalist for Best Chef: Northwest and Pacific in 2022. Food & Wine's Editorial Guidelines Updated on September 1, 2019 Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 40 mins Total Time: 3 hrs 20 mins Yield: 6 Ingredients 7 pounds meaty beef shanks, cut crosswise into 2-inch pieces 2 tablespoons vegetable oil 1 medium-size (9 ounce) sweet onion, thinly sliced (about 1 1/2 cups) 3 tablespoons finely chopped garlic 2 tablespoons finely chopped peeled fresh ginger 4 quarts beef stock or chicken stock 1/4 cup fish sauce (such as Megachef or Red Boat), plus more to taste 1 1/2 tablespoons black pepper, plus more to taste 1 Thai chile, thinly sliced (optional) 2 ears fresh sweet corn, shucked and cut into thirds 24 green beans, trimmed 1/2 head napa cabbage, thinly sliced (about 8 cups) Directions Place beef shanks in a large stockpot, and cover with cold water. Bring to a boil over high; reduce heat to medium-low, and simmer 10 minutes. Skim and discard any scum and fat that come to surface. Remove beef shanks, and set aside. Discard cooking liquid. Clean pot. (This step guarantees a clean and clear broth.) Heat oil in pot over medium-high. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is translucent and mixture is aromatic, about 3 minutes. Return beef shanks to pot; add stock. Bring to a boil over high; reduce heat to medium-low to maintain a simmer. Skim and discard any scum that surfaces. Add fish sauce and black pepper; simmer until beef is tender, 2 hours and 30 minutes to 3 hours. Add chile slices, if using, and simmer 3 minutes. Add corn; simmer 6 minutes. Add green beans; simmer 3 minutes. Add cabbage, and simmer until crisp-tender, about 3 minutes. Add fish sauce and black pepper to taste. Make Ahead Prepare bulalo through step 3. Let cool to room temperature, cover, and refrigerate up to 2 days. Reheat before proceeding with step 4. Suggested Pairing Crisp, herbal Cabernet Franc. Originally appeared: September 2019 Rate It Print