Bulalo

Directions

1. 1
   In a bowl, soak the brisket in water to draw out blood. Refrigerate until ready to use.
2. 2
   Rinse the beef bone marrow and then place in a pot and fill with enough water to cover. Bring to a boil over high heat then lower the heat to let it simmer for 5 minutes to let the scums out.
3. 3
   Drain and discard the water and clean the pot. Rinse the bones again to make sure no scum is left.
4. 4
   Return the beef marrow to the clean pot and fill with 8-10 cups of water to cover. Bring to a boil over high heat. Once it boils cover the pot and reduce heat to achieve a medium boil.
5. 5
   Let it boil for an hour
6. 6
   Add the soaked meat (drained), fish sauce, onion, the white part of onion leek, and peppercorns and boil until meat is fork-tender, about 1.5 to 2 hours more.
7. 7
   Add more water if needed to cover the meat.
8. 8
   Add the potatoes and cook for 10 minutes or until tender. Then add the corn and cabbage and cook for 3-5 minutes. Lastly, add the green part of the onion leeks and salt if still needed then turn off the heat.
9. 9
   Transfer to serving bowls.