Bulalo is a hearty Filipino soup made by simmering beef shank with the marrow bone and root vegetables for hours. The marrow enriches the broth, and the meat becomes tender enough to pull easily from the bone.
Add the beef shank, onion, and water to a pot. Cover and simmer over medium heat for 2 hours, skimming off any foam.
Add the corn and potatoes and cook over low heat for another 20 minutes.
Add the cabbage and fish sauce and cook for another 8–10 minutes. Adjust the salt to taste.
Serve hot with rice.
Store in a covered container in the refrigerator for up to 3 days; the flavor deepens by the next day. Freeze for up to 2 months.
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