Cooking with Kurt

Bulalo

Filipino Beef Bone Marrow Soup

Ingredients

2 lbs beef bones with marrow
1 lb beef brisket
8 cups water
1 tbsp whole peppercorns
1/4 cup soy sauce
1 medium yellow onion
2 medium potatoes
2 ears sweet corn
1/2 of a small napa cabbage
4 stalks of scallions (white and green parts separated)

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Instructions

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Take 2 lbs. of beef bones with marrow, and 1 lb of beef brisket that's been cut into bite-size pieces, and place it in a nonreactive bowl like glass or stainless steel. Sprinkle generously with salt and rub it thoroughly with salt.

Add enough warm water to cover the salt-covered meat and bones and let it soak in this salt water for 1 hour. This helps to draw out and remove any blood.

After 1 hour, drain and discard the salt water and any accumulated scum, and rinse the meat and bones thoroughly with cool clean water.

Take a large pot (we use our 5.5-quart Dutch oven for this) add in 8 cups of cool water and add in the cleaned bones with marrow (do not add the brisket yet). Heat over high heat and bring to a boil. Once it's boiling, cover with a lid and turn down to low heat. Let the bones boil for an hour. After 1 hour of boiling the bones at a gentle simmer, lift the lid and skim off any scum that's accumulated at the top.

Add in 1 tbsp of whole peppercorns, 1/4 cup of soy sauce, 1 yellow onion that's been peeled and quartered, the white part of 4 stalks of scallions, chopped, and the pieces of brisket. Cover with the lid and continue cooking on low heat for another 2 hours, until the brisket is fork-tender.

TO NOTE: fish sauce is traditionally used rather than soy sauce. Soy sauce is a good alternative for those who have fish or shellfish allergies).

When the meat is fork-tender, add in 2 medium potatoes that have been peeled and cut into 2-inch cubes, recover with the lid, and cook for 10 minutes, until the potatoes are fork-tender.

When the potatoes are done, add 2 ears of corn that have been husked and cut into 3 pieces and 1/2 of a small napa cabbage that's been quartered, but make sure to cut the ends so the individual leaves separate, and continue cooking for 5 minutes. The cabbage will soften and get submerged in the soup as it cooks.

Finally, add the green parts of the scallions that have been chopped, mix them in a bit so everything is submerged in the soup, and continue cooking for another 5 minutes. Season with salt to taste. Enjoy!