This traditional Tagalog soup combines braised beef shank with choi sum, bok choy and “a splash of fish sauce or vinegar,” according to chef Adam Tabura, author of “A Filipino Kitchen.”

BULALO (BEEF SHANK SOUP)

By Adam Tabura

• 2 to 3 pounds beef shanks (about 2 medium pieces)
• Salt and pepper, to taste
• 1/4 cup canola oil
• 1 large onion, sliced
• 1 tablespoon whole black peppercorns
• 2 tablespoons patis (fish sauce)
• 3 quarts water
• 3 medium potatoes, halved
• 2 to 3 cobs corn, halved
• 1 pound bok choy, cut into 1-inch pieces
• 1 pound choi sum, cut into 1-inch pieces
• 2 tablespoons sugar cane vinegar (optional)

>> Dipping sauce:

• 1/4 cup calamansi juice
• 2 tablespoons patis (fish sauce)
• 1 Hawaiian chili pepper, crushed

Rinse shanks. Season both sides with salt and pepper. Place in large pot over medium-high. When hot, add oil. Brown beef on both sides. Add onion, peppercorns and patis; cook 2 to 3 minutes.

Add water and bring to boil. Cook until fork tender, 60 to 75 minutes.

Add potatoes and corn; cook 10 minutes. Add bok choy and choi sum; cook 5 more minutes.

Taste and adjust seasonings with salt, pepper and vinegar if using. Serves 4 to 5.

To make dipping sauce, in bowl, combine ingredients, mix well and chill. Serve with beef.

Nutritional information unavailable.

Find “A Filipino Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.