Bulalo (Beef Shank and Sweetcorn Soup)
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Ingredients
- 900 g beef short ribs, flanken-cut
- 2 corn on the cob
- 250 g cabbage, roughly chopped
- 1 onions, quartered
- 4 garlic cloves
- 1 tsp black peppercorns
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 666 kcal
- Protein
- 37.9 g
- Carbohydrate
- 18.6 g
- of which sugars
- 6.7 g
- Fat
- 48.5 g
- of which saturates
- 20.4 g
- Fibre
- 4.1 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef short ribs, onion, garlic and black peppercorns in a large pot and cover with 1.6 litres water.
- 2
Bring to the boil, skim off any foam, then cover and simmer on a low heat for 70 minutes until the beef is tender.
- 3
Cut the corn cobs into thick rounds and add to the pot, simmering for 10 minutes.
- 4
Add the cabbage and simmer for a final 6-7 minutes until tender, checking the beef has no pink remaining.
- 5
Season with a little salt and ladle into deep bowls, scattering with the spring onions.
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