Bulalo

Instructions

1. 1

   Initial Boil: Place the beef shanks in a large, heavy-bottomed stockpot and cover with cold water. Bring to a rapid boil over high heat for 10 minutes. Drain the water, rinse the beef shanks under cold water to remove impurities, and wash the pot.

2. 2

   Slow Simmer: Return the rinsed beef to the clean pot. Add 10-12 cups of fresh water, whole onions, and black peppercorns. Bring to a boil, then immediately lower the heat to a very gentle simmer. Cover and cook for 2.5 to 3 hours.

3. 3

   Check Tenderness: The beef is ready when it is extremely tender and effortlessly falls away from the bone, while the marrow should be soft and gelatinous. Skim off excess fat from the surface of the broth.

4. 4

   Cook the Corn: Stir in the fish sauce to season the broth. Add the corn on the cob rounds and simmer for 10 minutes.

5. 5

   Add Cabbage: Turn off the heat, add the quartered cabbage, and cover the pot. Let it sit for 3-5 minutes until the cabbage is tender-crisp. Serve the marrow hot, tapping the bone to release it.