Bulalo (Bone Marrow Soup) Recipe

Serves: 4 Save

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


Learn how to make this recipe at Serious Eats