Bulalo, a brothy stew from the Philippines, is enriched by the marrow and collagen from meaty beef shanks. Corn, green beans, and cabbage added near the end of cooking deliver a contrasting fresh crunch.
Ingredients:
7 pounds meaty beef shanks, cut crosswise into 2-inch pieces
1/4 cup fish sauce (such as megachef or red boat), plus more to taste
1 1/2 tablespoons black pepper, plus more to taste
1 thai chile, thinly sliced (optional)
2 ears fresh sweet corn, shucked and cut into thirds
24 green beans, trimmed
1/2 head napa cabbage, thinly sliced (about 8 cups)
Directions:
Place beef shanks in a large stockpot, and cover with cold water. Bring to a boil over high; reduce heat to medium-low, and simmer 10 minutes. Skim and discard any scum and fat that come to surface. Remove beef shanks, and set aside. Discard cooking liquid. Clean pot. (This step guarantees a clean and clear broth.)
Heat oil in pot over medium-high. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is translucent and mixture is aromatic, about 3 minutes.
Return beef shanks to pot; add stock. Bring to a boil over high; reduce heat to medium-low to maintain a simmer. Skim and discard any scum that surfaces. Add fish sauce and black pepper; simmer until beef is tender, 2 hours and 30 minutes to 3 hours.
Add chile slices, if using, and simmer 3 minutes. Add corn; simmer 6 minutes. Add green beans; simmer 3 minutes. Add cabbage, and simmer until crisp-tender, about 3 minutes. Add fish sauce and black pepper to taste.
