What is Filipino Ginger Soup Bulalo (Beef Shank Soup)
Bulalo is an unimaginably rich soup made with beef shank and bone marrow. A beef shank with the lots of cartilage and marrow is the best choice for a truly tasty pot. The simplest method for cooking this involves boiling the meat with onions and peppercorn for hours until it is fork tender and adding the vegetables of choice. However, the vegetables added to this dish varies from region to region, and one version utilizes ginger to give the broth more zing.
- 2 cobs corn (halved)
- 1 small bunch of green onions
- 1 bunch of green beans
- 1 medium sized onion (quartered)
- 2 large potatoes (quartered)
- 2 bunches bok choy
- 1 small cabbage
- A large knob of ginger (sliced or smashed)
- ½ tablespoon peppercorns
- 1 kilogram beef shank (2.2 pounds)
- Salt to taste
- Boil the meat with salt, onions, peppercorn, ginger and enough water to soften the beef.
- When the beef is fork tender, add the corn.
- When the corn is soft, add the beans.
- After a few minutes, add the potatoes. Wait about five minutes and add the cabbage and the bok choy. Bok choy, also known as, pak choi is a type of Chinese cabbage that has a dark rich green color and smooth texture.
- When the mixture comes to a boil, taste the soup and season with salt.
- Just before serving, add the green onions.
- Ladle a piece of the brisket into each soup bowl, add the veggies, and pour the hot soup over the bowl’s contents.
Making It Your Own
Many cooks will season the soup judiciously and serve a bowl of soy sauce or fish sauce with calamansi (Citrofortunella microcarpa or Phillipine lime) or lemon juice on the side. This will allow each diner to flavor his or her serving as desired.