Bulalo (Beef Shank & Marrow Soup)

Method

1. Place the beef shank and marrow bones in a large pot, cover with cold water and bring to a strong boil for about 5 minutes to blanch. Discard the water, rinse the meat and bones under running water, and rinse out the pot to remove any scum.
2. Return the cleaned beef to the pot. Add 2.5 litres fresh water, the quartered onion and the whole peppercorns. Bring back to a boil, skim off any foam, then lower the heat and simmer very gently for 1.5–2 hours, or until the beef is very tender and the marrow is gelatinous.
3. Season the broth with 2–3 tablespoons fish sauce and a little salt. Taste and adjust with more fish sauce or salt until the broth is savoury and well seasoned but not too salty.
4. Add the corn chunks and potatoes to the simmering broth. Cook for 10–15 minutes, until the potatoes are almost tender when pierced with a knife.
5. Add the cabbage wedges and simmer for another 3–4 minutes until the cabbage is just cooked but not mushy.
6. Finally add the pechay or bok choy and cook 1–2 minutes more, just until the greens turn bright and tender.
7. Ladle the bulalo into deep bowls, making sure everyone gets some beef, vegetables and a piece of marrow bone. Serve very hot with steamed rice and small saucers of fish sauce, calamansi and chopped chilies for dipping the beef and marrow.