Bulalo

Ingredients

• 700 g Beef Shank
• 1.2 l Beef Bone Broth
• 1 pcs Onion
• 4 pcs Garlic
• 1 tsp Black Peppercorns
• 1.3333333333333333 tbsp Fish Sauce
• 1 pcs Corn
• 200 g Napa Cabbage
• 120 g Green Beans
• 1 pcs Potato
• 1 tbsp Canola Oil
• 2 pcs Calamansi

Method

1. Slice {onion}, mince {garlic}, cut {corn} into thick rounds, slice {potato}, trim {green_beans}, chop {napa_cabbage}, and halve {calamansi}.
2. Pat {beef_shank} dry so it browns well. Heat {canola_oil} in a heavy pot over medium-high heat, season {beef_shank} lightly with {fish_sauce}, and sear until deeply browned on both sides without crowding.
3. Lower to medium heat, add {onion} and {garlic} to the same pot, sauté until softened and fragrant, then add {black_peppercorns}. Pour in {beef_bone_broth}, scrape up the fond, and bring to a gentle simmer for deeper flavor.
4. Keep the pot at a gentle simmer, skim any foam, and braise {beef_shank} until fork-tender and the broth tastes rich and beefy. Taste and adjust with more {fish_sauce} for layered seasoning.
5. Add {corn} and {potato} to the simmering broth and cook until nearly tender. Add {green_beans} and {napa_cabbage}, simmer until the vegetables are tender but still bright, and taste again for seasoning.
6. Let {beef_shank} rest briefly in the broth, then ladle the hot soup into bowls with the vegetables and finish with a squeeze of {calamansi} for brightness.