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Bulalo
Bulalo is a classic Filipino beef soup made with tender beef shanks and bone marrow slowly simmered until rich and flavorful. Combined with fresh vegetables such as corn, cabbage, potatoes, and pechay, this comforting dish features a clear, savory broth that is both hearty and nourishing. Perfect for family meals or rainy days, Bulalo is best served hot with steamed rice and a side of fish sauce with calamansi and chili.
Prep time15 min
Cook time2 hrs 30 min
Total time2 hrs 45 min
Serves6 persons
Ingredients
1kg beef shank with bone marrow (bulalo cut)
8 cups water
1 medium onion, quartered
2 medium potatoes, peeled and quartered
2 ears corn, cut into thirds
1/4 head cabbage, cut into wedges
1 bunch pechay (bok choy)
2 stalks spring onion, chopped
1 tbsp whole black peppercorns
2 tbsp fish sauce
Salt, to taste
Directions
- In a large pot, combine the beef shank, water, onion, and whole black peppercorns. Bring to a boil, skimming off any scum that rises to the surface for a clear broth.
- Reduce the heat to low, cover, and simmer for 2 to 2½ hours, or until the beef is tender and the marrow is soft. Add more water if needed.
- Stir in the fish sauce, then add the potatoes and corn. Simmer for 10–15 minutes until the vegetables are tender.
- Add the cabbage and cook for 3–5 minutes, then add the pechay and cook for another 2 minutes until just wilted.
- Season with salt to taste and sprinkle with chopped spring onions.
- Transfer the Bulalo to a serving bowl and serve hot with steamed rice and a dipping sauce of fish sauce, calamansi, and chili.
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