Bulalo (Beef bone Marrow Soup)

Ingredients:

• 6 – 7 pounds Beef Shanks with Bone Marrow

• 1 head Garlic, cut
• 1 large Onion, cubed
• 2 Carrots, roughly cut
• 2 stalks Celery, roughly cut
• 1 teaspoon Whole Peppercorns
• 1 tablespoon Salt

• Leeks (optional)
• 2 – 3 Potatoes, cubed
• 2 Corn on the cob, cut in 1 1/2 inch
• 2 stalks Pechay or Bok Choy

• 1 gallon Water, or enough to cover meat

Procedure:

1 On a deep pot, boil the water with the beef, remove the scum that will float on top.

2 Add the garlic, onion, carrots, and celery and simmer for 1 1/2 to 2 hours or until beef is tender, adding more water to keep the meat and veggies submerged.

3 Put in the potatoes, corn and leeks and simmer for another 20 minutes or until potatoes and corn are tender.

4 Season with salt as needed, then add the Pechay and turn the heat off.

5 Serve the hot Bulalo with rice and a dipping sauce of calamansi or lemon with fish sauce.