Back to 6 servings Soup 3 lb bone-in beef shank, cut into 2-inch pieces, with marrow bones 0.5 lb beef soup bones, optional, for extra richness 12 cup water, cold, plus more for blanching 1 large yellow onion, peeled and quartered 1 tbsp whole black peppercorns 2 tbsp fish sauce (patis), plus more to taste Vegetables 2 corn on the cob, each cut into 3 pieces 2 medium potatoes, peeled and quartered, optional 0.5 head napa cabbage, cut into wedges 1 bundle bok choy (pechay), leaves separated 1 handful green beans, ends trimmed, optional Dipping sauce 2 tbsp fish sauce, for the dipping sauce 2 calamansi, or 1 tablespoon lime juice 1 bird's eye chili (siling labuyo), chopped, optional To serve steamed white rice, for serving
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1 Step 1: Rinse the beef shank and bones under cold water. Cover them with water in a large pot and bring to a rolling boil over high heat.2 Step 2: Drain the beef, rinse each piece under cool water to remove the grey scum, and wash the pot clean.3 Step 3: Return the beef to the clean pot with 12 cups cold water, the onion and the peppercorns. Bring to a boil and skim off the foam as it rises.4 Step 4: Reduce the heat to a very gentle simmer. Cover and cook for 2.5 to 3 hours, skimming fat and foam, until the meat is fork-tender and pulling away from the bone.5 Step 5: Season the broth with 2 tablespoons fish sauce, taste, and adjust.6 Step 6: Add the corn and potatoes and simmer for 15 to 20 minutes until tender but still holding their shape.7 Step 7: Add the green beans and cabbage and simmer for 5 minutes, then add the bok choy and cook for about 2 minutes until wilted but still bright green.8 Step 8: While the soup finishes, mix the fish sauce, calamansi juice and chilies for the dipping sauce.9 Step 9: Ladle the broth and all the components into large bowls, giving each person a piece of beef with its marrow bone. Serve hot with rice and the dipping sauce.getsaucepan.com/r/85461a62-ba8c-5465-81ff-d94355db9e33
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