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2 lbs marrow bones cut to expose marrow on one end

1 lb beef shank with meat

1 onion quartered

3 cloves of garlic

1 tsp black peppercorns

2 Tbs patis (fish sauce)

salt to taste

2 cobs of corn cut into 1.5″ segments

1 sayote (chayote) peeled and cubed

3 baby bok choy, leaves separated

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