1 1/2 lbs beef shank (with bone marrow), cut into chunks
1 small bundle chinese cabbage, pechay
1 small bundle bokchoy
1 small head cabbage, quartered
1 medium onion, quartered or sliced
6-7 cups water
2 pieces white or yellow corns, cut in halves
1 tablespoon fish sauce (patis)
1 tbsp whole peppercorns
Salt to taste
HOW TO BULALO:
In a stock pot, simmer the beef shank for at least an hour or until tender. For a quick process, you can use a pressure cooker if you have one. It will only take 10 minutes from the time it starts boiling.
Remove the scum that rises above the soup. Add more hot water if necessary.
When beef is fork tender, add the onion, salt, whole peppercorn and corn. Let stand for 5-8 minutes.
Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.