Cris Williams

It’s not officially Autumn yet but it started to get a little cooler here in Pennsylvania so my husband and I wondered of the perfect soup for the present weather condition and we thought of mixing noodles, beef shank and bone morrow. I have to give credit to my husband for he’s the one who thought of this recipe and truthfully, prepared it. He only asked me to approve the taste 😁.

This recipe is very easy, it’s like cooking Bulalo, which is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth. By the way, Bulalo is a native soup in the Southern Luzon portion of the Philippines.

So here are the ingredients:

Beef Shank

Beef Bone Marrow

Onion

Pepper corn

Salt or Fish Sauce

Egg Noodles

Green onion for garnishing (optional)

Here’s how we prepared it:

First we pressured cook the beef shank and bone marrow to save time in cooking. Once meat is tender, we added the other ingredients (onion, pepper corn, salt/fish sauce) to taste. We allowed it to boil until ready then we set the Bulalo aside.

We prepared the egg noodles separately. Once egg noodles is ready we plated it by pouring the Bulalo soup in a large deep bowl, added the egg noodles then the beef shank and green onion for garnishing.

Try it and let me know what you think.

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