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Bulalo (Bone Marrow Soup) Recipe
Ingredients (14)
- 5 pounds (2.3kg) beef marrow bones, cut crosswise into 2-inch pieces (see note)
- 2 bone-in beef shanks (about 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 ears sweet corn, shucked
- 4 tablespoons (75ml) canola or other neutral oil, divided
- 2 medium garlic cloves, minced
- 1/2 medium red onion (4 ounces; 115g), cut into 1/8-inch-thick slices (reserve trimmings)
- 1/2 Napa cabbage (1 pound; 450g), cut into 3-inch-thick slices (reserve trimmings)
- 2 scallions, ends trimmed and sliced thinly on a bias, for garnish (reserve trimmings)
- 1 pound (450g) beef tendons, rinsed and patted dry with paper towels (optional)
- 1 pound (450g) beef knuckles, rinsed and patted dry with paper towels (optional)
- Fish sauce, to taste
- 1 pound (450g) yellow fingerling potatoes (about 5 to 7 potatoes), scrubbed and cut into 2-inch pieces
- Cooked white rice, for serving
Directions
Learn how to make this recipe at Serious Eats