INGREDIENTS

2-3 Lbs Beef shanks (about two medium pieces)
3-4 Bunches of Bok choy (trimmed/cut and rinse thoroughly)
1 Tbs. Whole black peppercorns
2 Tbs. Patis (fish sauce)
1 large onion
3 Medium potatoes (halves)
2-3 Corn on the cob (halves)
12 cups water
Calamansi for dipping sauce

DIRECTIONS

1. Rinse beef shanks before cooking. Bring water to a boil and then add beef shanks.
2. Bring water back to a boil and then skim off any scum that rises while the water starts to boil.
3. After skimming off the scum, you can go ahead and add the onions, peppercorns, and patis (fish sauce).
4. Let it cook for ten minutes, then add the corn, and bring it back to a boil. At this time, it should cook for twenty minutes.
5. After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes.
6. Then go ahead and add the bokchoy.
7. Cook the bokchoy for 2 minutes and remove the pot from the heat.
8. That is it, you’re done!