Filipino beef shank and marrow bone soup with corn (Bulalo)

1. Blanch the shank and marrow bones in boiling water for 5 minutes, then rinse – this keeps the soup clear.

2. Put the meat and bones into a large pot with fresh water, the quartered onion and whole peppercorns, bring to the boil, skim, then cover and simmer gently for 2½-3 hours until the meat is tender.

3. Season with fish sauce and salt.

4. Add the corn cobs cut into 3-4 pieces and the quartered potatoes and cook for 15 minutes.

5. Add the cabbage wedges and spring onions and cook for 3-4 more minutes until the cabbage is just tender.

6. Ladle into deep bowls so everyone gets a marrow bone; serve with rice and fish sauce with calamansi.

Tip: The famous soup of Batangas province – the marrow is scooped out and spread on the rice. The slower you cook it, the clearer and tastier the broth.