Name: Filipino Beef Bone Marrow Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 3 lbs beef shank bones with marrow, cut 2 inches thick; 10 cups cold water, plus more as needed; 1 large yellow onion, quartered; 6 cloves garlic, crushed; 1 tbsp whole black peppercorns; 2 bay leaves; 2 ears sweet corn, shucked and cut into 2-inch rounds; 2 medium Yukon Gold potatoes, quartered; 1/2 small green cabbage, cut into 1-inch wedges; 2 stalks leek, white and light green parts, sliced 1/2 inch thick; 2 tbsp fish sauce (patis), plus more to taste; 1 tsp fine salt, or to taste; Calamansi or lime wedges, for serving; Chili oil or sliced bird's eye chilies, optional

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A beloved Filipino comfort soup built on slow-simmered beef shank bones that release rich, buttery marrow into a clear, deeply beefy broth. Corn, potatoes, and cabbage are added toward the end so they stay tender-crisp. It's traditionally eaten with patis, calamansi, and steamed rice to soak up the broth.

Prep Time15 mins

Cook Time150 mins

Total Time165 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

450 kcalCalories
28 gFat
11 gSaturated Fat
22 gCarbs
4 gFiber
5 gSugar
28 gProtein
780 mgSodium
720 mgPotassium
85 mgCalcium
4 mgIron
28 mgVitamin C
120 mcgVitamin A

Ingredients

For the broth

3 lbs beef shank bones with marrow, cut 2 inches thick
10 cups cold water, plus more as needed
1 large yellow onion, quartered
6 cloves garlic, crushed
1 tbsp whole black peppercorns
2 bay leaves

For the vegetables

2 ears sweet corn, shucked and cut into 2-inch rounds
2 medium Yukon Gold potatoes, quartered
1/2 small green cabbage, cut into 1-inch wedges
2 stalks leek, white and light green parts, sliced 1/2 inch thick

For seasoning and serving

2 tbsp fish sauce (patis), plus more to taste
1 tsp fine salt, or to taste
Calamansi or lime wedges, for serving
Chili oil or sliced bird's eye chilies, optional

Directions

Place the beef shanks in a large stockpot, cover with cold water, and bring to a boil over high heat. Simmer 10 minutes, then drain and rinse the bones under running water; discard the cloudy water to ensure a clean, clear broth.
Return the parboiled bones to the cleaned pot and add 10 cups fresh cold water, the onion, garlic, peppercorns, and bay leaves. Bring to a boil, then reduce the heat to low so the broth barely bubbles.
Simmer gently for 2 to 2 1/2 hours, skimming any foam that rises, until the marrow is soft and trembling and the broth turns a pale golden color. Top up with hot water as needed to keep the bones submerged.
Add the corn and potatoes and simmer 12 to 15 minutes, until the potatoes are fork-tender.
Stir in the cabbage and leek and cook another 3 to 5 minutes, just until the cabbage wilts but still holds its shape.
Season the broth with fish sauce and salt, tasting carefully; the finished broth should be rich, savory, and lightly salty.
Turn off the heat and let the soup rest 5 minutes so the marrow firms up just enough to stay in the bone.
Ladle into deep bowls, giving each person a piece of bone, a marrow round, and an even share of vegetables and broth.
Serve immediately with calamansi wedges for squeezing, extra fish sauce, and chili oil for heat on the side.

Cook’s Notes

Always parboil and rinse the bones first; skipping this leaves a gritty, grey broth instead of the classic clear bulalo liquid.
Use a pressure cooker to cut the simmer time to about 45 to 60 minutes at high pressure with the same aromatics.
Add the vegetables only in the last 15 to 20 minutes so they don't disintegrate into the broth.
Scoop the soft marrow out of the bone and stir it into your bowl of soup or spread it on rice for the full experience.
For a heartier version, add bok choy, pechay, or even banana blossom (bulaklak ng saging) during the last 3 minutes of cooking.