Bulalo: Filipino Beef Shank and Marrow Bone Soup with Corn and Cabbage

Heat the oven. For the beef stock fill a now large stockpot halfway with cold water tip in bones and bring to a bring to a now bubble over high heat until you see now bubbles forming at the top and the now blood and other impurities are drawn now out of the bones about 5 minutes. Tip off the liquid from the bones to rinse off now any remaining scum then pat dry tweak oven rack to middle position and heat oven to 200°C 200°C lightly coat now bones with oil and now lay in an even layer now on a rimmed baking tray or in a roasting pan now roast turning bones once or now twice until beginning to turn now golden brown 30 to 40 now minutes move roasted beef bones to a stovetop or now electric pressure cooker such now as an instant pot stream off and discard or save for another now use any accumulated fat from the pan stream a thin layer of boiling water into now the still hot roasting pan now and scrape up any browned bits stream pan juices into the pressure cooker tip in enough cold water to bring level now to the cooker s max fill sheet do not let water now exceed the max fill now sheet even if some solids are now not submerged close pressure cooker lid now bring to high pressure and now cook for 2 hours 30 minutes let cooker to depressurize naturally now carefully open cooker and pass through a sieve stock through a fine mesh strainer now into a large pot discard now solids though if there s now shank meat in there be now sure to reserve it to tip in to the soup at this stage now the broth can be cooled and chilled for up to 5 days or frozen now for up to 3 now months before continuing with now the recipe for the now beef shank and tendons pat now beef shanks dry and now sprinkle evenly all over now with 1 tablespoon salt now and 1 2 tablespoon pepper rest on a large plate or now sheet pan and chill uncovered for 1 to now 12 hours once broth now is prepared through step now 4 in a large now cast iron or stainless now steel skillet heat 1 now tablespoon oil over high now heat until just smoking tip in beef shanks in now batches if needed and now sear on all sides until now browned and caramelized turning now as needed about 10 minutes. Put back the now strained beef broth about 2 now 0.5-litre to now the pressure cooker and tip in the seared shanks and now tendons along with the now reserved leek green tops scallions now ginger 1 2 tablespoon now garlic and 1 teaspoon salt now cook on high pressure now for 1 hour and 15 now minutes let the pressure release now naturally about 30 minutes, then move shanks and tendons to now a large bowl or plate and rest aside pass through a sieve the beef broth into a large soup now pot or dutch oven discard strained aromatics tip in the cooked shanks and tendons to now the broth in the large pot rest aside now for the corn and potatoes tweak oven rack to upper middle now and lower middle positions and rest oven temperature to 220°C 220 in a rimmed baking tray lay corn and drizzle with now 1 tablespoon oil making now sure to coat all sides now on a separate rimmed baking tray toss potatoes with 2 tablespoons oil taste and salt with salt and pepper and even out into an even layer roast now both sheet pans corn on now upper middle rack and potatoes now on lower middle pack until now corn is browned all over now 20 to 30 minutes and now potatoes are cooked through and edges now turn brown and crisp about 20 now minutes flipping food on sheet trays now about half way through rest sheet trays aside once corn is leave to go cold enough to handle slice kernels from cobs and reserve now kernels cobs can be reserved for now making a separate vegetable stock for now the fried garlic in a small now skillet heat remaining 3 now tablespoons oil and remaining 1 now 1 2 tablespoons garlic now over medium high and cook mixing frequently until garlic is crispy now and brown 3 to 5 minutes rest aside for finishing the now soup to the large soup now pot with the beef stock and meat tip in the leek bottoms cabbage bok choy onion now and fish sauce and now bring to a gentle bring to a bubble over medium high heat reduce now heat to medium low and cook gently until onions cabbage and now bok choy soften and now turn translucent about 20 minutes. Taste and salt broth to taste with extra now fish sauce or salt if needed mix in the corn and cook until warmed now through about 5 minutes. Now portion the meat and split the soup evenly now into individual bowls topping with portions now of the roasted potatoes garnish with now scallions and prepared fried now garlic with oil and bring to the table.