Beef Bulalo

Prepare the Beef Shank / Bone:
Wash the beef shank thoroughly. In a large pot, combine beef shanks and enough cold water.
Bring to a boil. Drain the water as soon as it boils.
This helps remove impurities.
Remove meat and rinse out the pot.

Cook the meat with salt and pepper. In the rinse out large pot, heat 2 tablespoon of vegetable oil over medium heat.
Sear the beef shank in the pot until all sides are brown.
Add in the onions and sear until fragrant translucent.
This will help bring out sweetness of the onions.
add in Kikkoman Soy sauce and immediately pour enough water to cover the whole meat.
Bring to a boil, skimming the scums that accumulates on top.
When the broth is cleared, add fish sauce, bay leaves, peppercorns and lemon grass (if using)
Bring to a boil, then reduce the heat to low and let it simmer. Simmer for 1 1/2 to 2 hours until the meat is tender, and the marrow is soft.
Note: Continue to skim out the scum if needed.

Add the Corn and Vegetables
Add the corn and continue simmering for another 30 minutes until corn is tender.
Add in the cabbage. Continue simmering until all vegetables are tendre. About 10 to 15 minutes.
Add in the spring onions and season with salt and pepper to taste.

Serve:
Taste the broth and adjust seasoning if necessary.
Serve hot with dipping sauce and with steamed rice on the side.
Enjoy the tender beef shank, marrow and flavorful broth!