Here’s What You Need:
4 quarts (1 gallon) water
2 lbs. beef shank and shin bones
1 large onion, quartered
2 tablespoons black peppercorns
2 beef bouillon cubes
3-4 bunches bok choy (pechay)
1 lb. cabbage, quartered
1 large potato, cut into 8 pcs.
2 corn on the cob, cut into 2-3 inches long
1 bunch scallion
Salt to taste
Wash the beef shanks and bones. Put in a big pot with 4 quarts of water. Slowly bring to a boil, reduce the heat and simmer for 1-1/2 hours, skimming off foam that floats on top of the broth when it starts to boil. Skim off foam several times before adding more ingredients.
When the meat is tender after 1-1/2 hours, add the onions, peppercorns, bouillon cubes, potatoes and corn. Continue to simmer for another 20-30 minutes. Add the remaining vegetables to the simmering stock and cook uncovered for another 10 minutes. Correct the seasoning with more salt or add more hot water if too salty for your taste. Remove from heat.
Place the bulalo (shank soup) in a deep serving platter and arrange the vegetables around them. Serve with patismansi on the side (1 tablespoon fish sauce and 1 tablespoon fresh lemon juice).