Bulalo

Instructions

1. Clean the beef shanks
   Rinse the beef shanks thoroughly under cold running water. If there are any bone fragments, carefully remove them. Pat dry with paper towels.
2. Prepare the broth
   In a large pot, add the beef shanks and cover with water. Bring to a boil over high heat. Once boiling, remove from heat and discard the water. This helps remove impurities and excess fat.
3. Simmer the soup
   Return the beef shanks to the pot and add 4 liters of fresh water. Add the quartered onion, crushed garlic, fish sauce, and whole peppercorns. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours or until the beef is tender but the meat hasn't fallen off the bone.
4. Add vegetables
   When the meat is almost tender, add the corn and potatoes. Simmer for another 10-15 minutes or until the potatoes are almost cooked through. Season with salt to taste.
5. Finish with leafy greens
   Add the cabbage and continue cooking for 5 minutes. Then add the bok choy and leeks, cooking for just 2-3 minutes more until wilted but still vibrant green.
6. Rest and serve
   Remove from heat and let the soup rest for 5-10 minutes. Skim off any excess fat from the surface. Serve hot in large bowls, ensuring each portion has beef, bone marrow, and vegetables. Traditionally served with rice and fish sauce with calamansi or lemon on the side.