Ingredients:

• 2 medium sized marrow bones (trim one end, pwede pa hiwa na sa market)
• 1 garlic head (about 8 cloves, crushed)
• 1 large red onion (quartered)
• 400-500 grams beef shank (kasama karne)
• 2 medium sized corn (cut into 3 each)
• 1 bay leaf
• 16 pcs black peppercorn
• Seaweed salt
• 1 cup kangkong leaves
• 1/2 cup alugbati leaves
• 1/2 cup spinach leaves
• 2 tbsp vegetable oil
• Water for boiling (room temp lang po, mga isang pitsel)

Procedure:

• In a large cooking pot (if may pressure cooker, better) sauté onion garlic and bay leaf in vegetable oil over low-medium heat.
• Sauté meat and cook for about 2-3 minutes over the same heat. Add the rest of the ingredients except corn and greens.
• Add water and simmer/cook for an hour- an hour and a half until meat is tender and broth is flavorful.
• Season with seaweed salt and pepper. Add corn and greens.