INGREDIENTS:
- 3 to 4 lbs beef shank (bulalo)
- 1 small cabbage
- 3 bunches of bokchoy
- 4 to 5 tbsp patis
- 8 to 10 cups water
- 4 pcs medium red onions, sliced
- 1 tbsp whole peppercorn
- 1 & ½ tbsp rock salt or sea salt
For the Dipping Sauce:
- 5 to 7 pieces chili peppers
- 4 tablespoons fish sauce
- 1 piece lemon or 3 pieces calamansi
HOW TO COOK:
- Pour the water in a cooking pot and let it boil.
- Add the beef shank (and extra bones you have).
- Cover and then continue to boil in low to medium heat for 1 hour (if floating scums and oil are present, scoop it off from the water).
- Add the onion, whole peppercorn, salt, and patis.
- Cover and continue to boil for 3 hours.
- Arrange the cabbage and bokchoy leaves on a large serving bowl.
- Put the boiled meat and bones over the vegetables.
- Scoop the hot soup over the meat.
- Serve with rice and dipping sauce. Enjoy!
For the Dipping Sauce:
- Combine and mix the ingredients in a small bowl.
IMAGE: facebook.com (Rose & Grace Restaurant)
Also try: Easy Bulalo
