A comforting and flavorful Filipino soup, Beef Bulalo is made with tender beef shank, rich bone marrow, and fresh vegetables, all simmered to perfection.
Why You’ll Love This Recipe
- Rich and Flavorful Broth – The slow-simmering process extracts deep flavors from the beef shank and bone marrow, creating an incredibly savory broth.
- Tender and Juicy Beef – The long cooking time ensures that the beef shank becomes fall-off-the-bone tender.
- Nutritious and Filling – Packed with vegetables like cabbage, bok choy, and corn, this dish is both satisfying and nutritious.
- Perfect for Gatherings – This dish is commonly enjoyed with family and friends, making it an excellent centerpiece for a shared meal.
- Authentic Filipino Comfort Food – A beloved classic that brings a taste of the Philippines to your kitchen.
Ingredients
- 2 lbs beef shank (with bone marrow)
- 8 cups water
- 1 onion, quartered
- 4 cloves garlic, crushed
- 1 tablespoon whole peppercorns
- 2 ears corn, cut into thirds
- 2 medium potatoes, quartered
- 1 small cabbage, quartered
- 1 bundle bok choy
- 2 tablespoons fish sauce (patis)
- Salt and pepper to taste
- Optional: green onions for garnish
Directions
- In a large pot, bring water to a boil. Add the beef shank and let it simmer for 10 minutes. Discard the water and rinse the meat to remove impurities.
- Refill the pot with 8 cups of clean water. Add the beef shank, onion, garlic, and whole peppercorns. Bring to a boil, then reduce to a simmer.
- Let it simmer for about 2 to 3 hours, or until the beef is tender. Skim off any scum or excess oil that rises to the top.
- Add the corn and potatoes, and cook for another 15 minutes.
- Stir in the fish sauce and season with salt and pepper to taste.
- Add the cabbage and bok choy, and cook for another 3–5 minutes, or until the vegetables are tender but still vibrant.
- Serve hot, garnished with green onions if desired. Best enjoyed with steamed rice and a side of fish sauce with calamansi for dipping.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 15 minutes
- Calories per Serving: 380 kcal
Variations
- Spicy Bulalo – Add sliced chili peppers or chili flakes for a spicy kick.
- Creamy Bulalo – Stir in a small amount of evaporated milk for a richer broth.
- Seafood Twist – Add shrimp or mussels in the last few minutes of cooking for a unique take.
- Vegetable-Packed – Enhance the nutritional value by adding carrots, green beans, or pechay.
- Slow Cooker Bulalo – Let it cook on low for 6–8 hours for effortless preparation.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Reheat by thawing overnight and warming in a pot.
- Reheating: Warm on the stove over medium heat until fully heated. Add a bit of water or broth if necessary.
FAQs
How do I make the broth clearer?
Skim off impurities during the simmering process and avoid boiling too vigorously.
Can I use other cuts of beef?
Yes, you can use beef short ribs or oxtail for a different texture and flavor.
What can I substitute for fish sauce?
Soy sauce or salt can be used, but fish sauce gives the dish its authentic taste.
Can I cook this in a pressure cooker?
Yes, reduce the cooking time to about 45 minutes to 1 hour under high pressure.
What’s the best way to serve Bulalo?
Serve hot with steamed rice and a side of fish sauce with calamansi or lemon juice.
How do I make the marrow extra soft?
Ensure a slow and steady simmer for at least 3 hours to achieve a melt-in-your-mouth texture.
Can I use chicken instead of beef?
Traditionally, Bulalo is made with beef, but you can experiment with chicken for a lighter version.
What type of cabbage works best?
Napa cabbage or regular green cabbage both work well in this dish.
Why is my Bulalo too greasy?
Skim off excess fat during cooking or refrigerate the broth to remove solidified fat before reheating.
Can I add noodles to Bulalo?
Yes, egg noodles or rice noodles can be added for a heartier meal.
Conclusion
Beef Bulalo is a comforting and deeply satisfying Filipino soup that’s perfect for any occasion. With its rich broth, tender beef, and fresh vegetables, it’s a dish that warms both the body and soul. Whether you’re enjoying it on a rainy day or serving it at a family gathering, this recipe brings authentic Filipino flavors straight to your table. Try making it at home and savor the deliciousness of this beloved dish.
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Beef Bulalo
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
Description
Beef Bulalo is a hearty Filipino soup with tender beef shank, rich bone marrow, and veggies, simmered to perfection for a comforting meal.
Ingredients
- 2 lbs beef shank (with bone marrow)
- 8 cups water
- 1 onion, quartered
- 4 cloves garlic, crushed
- 1 tablespoon whole peppercorns
- 2 ears corn, cut into thirds
- 2 medium potatoes, quartered
- 1 small cabbage, quartered
- 1 bundle bok choy
- 2 tablespoons fish sauce (patis)
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- In a large pot, bring water to a boil. Add the beef shank and let it simmer for 10 minutes. Discard the water and rinse the meat to remove impurities.
- Refill the pot with 8 cups of clean water. Add the beef shank, onion, garlic, and whole peppercorns. Bring to a boil, then reduce to a simmer.
- Let it simmer for about 2 to 3 hours, or until the beef is tender. Skim off any scum or excess oil that rises to the top.
- Add the corn and potatoes, and cook for another 15 minutes.
- Stir in the fish sauce and season with salt and pepper to taste.
- Add the cabbage and bok choy, and cook for another 3–5 minutes, or until the vegetables are tender but still vibrant.
- Serve hot, garnished with green onions if desired. Best enjoyed with steamed rice and a side of fish sauce with calamansi for dipping.
Notes
- For a richer broth, cook the beef shank longer on low heat.
- Adding more bone marrow enhances the flavor.
- Serve with a dipping sauce of fish sauce, calamansi, and chili for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Boiling
- Cuisine: Filipino
