Beef Bulalo soup with corn is so flavorful with tender beef and a well-seasoned broth. the broth cuts through the rich,fatty bone marrow bits, ensuring a well-balanced medley of flavors that is not cloying. A number of condiments enhance the dish, from the fish sauce that gives a spike of savory goodness to some chili that delivers a hint of spice.
- Boil beef shank in water with onion,garlic, beef cubes and salt. Lower heat to low and cook at a bare simmer for about 2-3 hours or until tender.
- When tender, add in corn and cook for 5 minutes.season with patis and ground black pepper.
- Add in Baguio beans, green onions and pechay,cook for another 3-5 minutes. Serve hot with red chili and steamed rice.