Keto Bulalo

Ingredients

• about 910 g Beef shanks
• about 450 g Beef marrow bones
• 10 cups Water
• 1 large Onion
• 4 cloves Garlic
• 1/2 head Cabbage
• 1 bunch Bok choy
• 2 tbsp Fish sauce
• 1 tsp Black peppercorns

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of beef shanks and about 450 g of beef marrow bones into a large heavy-bottomed pot. Add the 10 cups of water, 1 large onion (peeled and quartered), 4 cloves of garlic (smashed), and 1 tsp of black peppercorns to the pot.
2. 2Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low. Cover the pot and let it simmer gently for 3 hours, or until the beef shanks are very tender when pierced with a fork.
3. 3Remove the lid from the pot. Add the 1/2 head of cabbage (cut into large wedges) and 1 bunch of bok choy (trimmed and cut into 5.08 cm pieces) to the pot. Continue to simmer, covered, for another 30 minutes, or until the cabbage and bok choy are tender.
4. 4Stir in the 2 tbsp of fish sauce. Taste the broth and add more fish sauce if desired, but do not add anything else.
5. 5Serve the Keto Bulalo hot in bowls, ensuring each serving gets some beef shanks, marrow bones, and vegetables.

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