Beef Bulalo (Filipino Beef-Shank Soup)
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Shop EPIC Bone Broths and Animal Fats at your local Sprouts! Find a store near you HERE.
- Recipe Card
Recipe Card
ingredients
- 4 pounds bone-in beef-shanks (about 3 large shanks)
- 1 pound beef bones
- 2 14 ounce jars EPIC Beef Jalapeño Sea Salt Bone Broth
- 2 tablespoons EPIC Beef Tallow
- 1 large onion, medium diced
- 6 cloves garlic, smashed
- 2 large bay leaves
- 1 inch piece (thumb-sized) ginger (more as needed), peeled and smashed
- 1 star anise
- 2 cloves
- salt and pepper (or fish sauce), to taste
- 3 quarts water, more as needed
- mini fingerling heirloom potatoes (some may be cut in half if too large)
- 3 whole ears/cobs corn, halved
- 1 large bunch bok choy
Method
Step 1
In a large (7 qt.) pot or Dutch oven, add EPIC Beef Tallow on high heat. Add beef-shanks in small batches to prevent overcrowding the pot. Allow to sear and brown on both sides. Continue to sear all meat, remove from the pot, and set aside in a heat-safe bowl.
Step 2
On medium-high heat sauté the onions in remaining Beef Tallow and fond (seared bits leftover from the meat) at the bottom of the pan. Add more Beef Tallow, if needed. Make a well in the center of the onions and sauté the garlic.
Step 3
Add beef-shanks back into the pot along with beef bones, EPIC Beef Jalapeño Sea Salt Bone Broth, bay leaves, ginger, star anise, cloves, fish sauce and/or salt and pepper to taste. Pour water (or enough to cover the top of the meat and bones).
Step 4
Bring to a boil on high-heat. Lower the heat, cover, and allow to cook for at least 1-1.5 hours, stirring occasionally. Cook meat until soft and tender.
Step 5
Add potatoes and corn. Cover and cook until potatoes are soft. Add bok choy and continue to cook for 2 more minutes.
Step 6
Serve by itself or with steamed white rice. You could even add bits of EPIC Pork Rinds on top.