Bulalo is a comforting Filipino beef soup, a specialty of Batangas, known for its rich, marrow-filled broth and tender beef shank. This hearty dish features slow-cooked beef bones with marrow, corn, cabbage, and potatoes, simmered to extract deep flavors. Often enjoyed on chilly days or as a family meal, bulalo is a soul-warming dish that highlights the simplicity and depth of Filipino cuisine, typically served with a side of fish sauce and calamansi for dipping.
This step-by-step recipe focuses on Classic Beef Bulalo, an authentic version that’s perfect for a cozy gathering. With detailed instructions, you’ll create a flavorful pot of bulalo that captures the essence of Filipino comfort food.
Ingredients (Serves 4-6)
- Protein:
- 1.5 kg (3.3 lbs) beef shank with bone and marrow, cut into 2-inch thick pieces
- Vegetables:
- 2 medium corn cobs, each cut into 3 pieces
- 2 medium potatoes, peeled and halved
- 1 small head of cabbage, cut into wedges
- 1 bundle bok choy (pechay), leaves separated
- 1 medium onion, halved
- 1 bunch green beans, trimmed (optional)
- Seasonings:
- 1 tablespoon whole black peppercorns
- 2 tablespoons fish sauce (patis)
- 1 teaspoon salt, or to taste
- 1 small bunch of scallions, chopped (for garnish)
- Other:
- 10 cups water (or enough to cover the beef)
- 3 cloves garlic, crushed
- For Dipping Sauce (Sawsawan):
- 2 tablespoons fish sauce
- 2 calamansi (or 1 tablespoon lemon juice)
- 1-2 bird’s eye chilies (siling labuyo), chopped (optional)
Equipment Needed
- Large pot (at least 6-quart capacity)
- Wooden spoon
- Knife and cutting board
- Ladle for skimming and serving
- Measuring cups and spoons
- Small bowl (for dipping sauce)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients to ensure a smooth cooking process. Rinse the beef shank under cold water to remove any blood or bone fragments, then pat dry with paper towels. Ask your butcher to cut the shank into 2-inch thick pieces, ensuring each piece has bone and marrow for maximum flavor. For the vegetables, cut each corn cob into 3 pieces, peel and halve the potatoes, and cut the cabbage into wedges. Trim the green beans (if using), separate the bok choy leaves, halve the onion, and crush the garlic cloves.
Tip: Keep the vegetables in separate bowls, as they’ll be added at different stages to avoid overcooking. Soak the cabbage and bok choy in cold water to keep them fresh.
Step 2: Boil the Beef Shank
In a large pot, place the beef shank pieces and cover with 10 cups of water, ensuring the meat is fully submerged. Add the halved onion, crushed garlic, and 1 tablespoon of whole black peppercorns. Bring the water to a boil over high heat, then reduce to a simmer. As the water heats, scum and impurities will rise to the surface—skim these off with a ladle to keep the broth clear. This step usually takes 5-10 minutes.
Once the broth is clear, cover the pot and simmer the beef on low heat for 2-3 hours, or until the meat is fork-tender and the marrow is soft. Check occasionally, adding more water if needed to keep the beef submerged.
Tip: A pressure cooker can reduce the cooking time to 45-60 minutes. If using one, release the pressure naturally to keep the broth clear.
Step 3: Season the Broth
After the beef is tender, season the broth with 2 tablespoons of fish sauce and 1 teaspoon of salt. Stir well and taste the broth, adjusting with more fish sauce or salt as needed. The broth should be savory and slightly peppery, with a deep beefy flavor from the slow simmering. Continue simmering for another 10 minutes to let the flavors meld.
Tip: Don’t overseason at this stage, as the vegetables will absorb some of the saltiness. You can adjust the seasoning again later.
Step 4: Add the Hard Vegetables
Add the corn pieces and potatoes to the pot. These denser vegetables need more cooking time, so simmer for 15-20 minutes until they’re tender but not falling apart. The corn should be soft enough to bite into easily, and the potatoes should hold their shape when pierced with a fork.
Tip: If the corn is fresh, it will release a subtle sweetness into the broth, enhancing the overall flavor. If using older corn, you may need to cook it a bit longer.
Step 5: Add the Soft Vegetables
Once the corn and potatoes are tender, add the cabbage wedges and green beans (if using). Simmer for 5-7 minutes until they soften but retain some crispness. Finally, add the bok choy leaves and simmer for an additional 2 minutes until they wilt but stay vibrant green. The vegetables should be cooked through but not mushy, adding texture to the dish.
Tip: Bok choy cooks quickly, so add it last to preserve its color and crunch. Overcooking can make the vegetables soggy and dull.
Step 6: Taste and Adjust
Taste the broth again and adjust the seasoning with more fish sauce or salt if needed. The broth should be rich and savory, with the beef, marrow, and vegetables contributing to its depth. If the broth tastes too light, simmer uncovered for another 5 minutes to concentrate the flavors.
Step 7: Prepare the Dipping Sauce
While the bulalo finishes cooking, prepare the sawsawan (dipping sauce). In a small bowl, mix 2 tablespoons of fish sauce with the juice of 2 calamansi (or 1 tablespoon lemon juice). Add chopped bird’s eye chilies for heat, if desired. Stir well and set aside. This tangy, salty dip enhances the beef and marrow when dipped.
Tip: If calamansi is unavailable, lime juice works as a substitute, though calamansi gives the most authentic Filipino flavor.
Step 8: Serve and Garnish
Turn off the heat and let the bulalo rest for 5 minutes to allow the flavors to settle. Ladle the soup into a large white serving bowl, ensuring each portion has beef shank, marrow, corn, potatoes, cabbage, and bok choy. Sprinkle chopped scallions on top for a fresh, aromatic garnish. Serve hot with steamed jasmine rice and the sawsawan on the side.
Serving Suggestion: Serve bulalo family-style in a large bowl, letting everyone scoop out their desired portions. Encourage diners to dip the beef and marrow in the sawsawan for an extra burst of flavor. For a traditional touch, provide small spoons for scooping out the marrow directly from the bone.
Cooking Tips for Perfect Bulalo
- Beef Variations: If beef shank is unavailable, you can use beef knee bones or short ribs, but shank with marrow is traditional. The marrow adds a luxurious richness to the broth.
- Clear Broth: Skimming the scum is key to a clear broth. For an even clearer result, blanch the beef in boiling water for 5 minutes before the main cooking, then rinse and start with fresh water.
- Vegetable Substitutions: Swap cabbage for napa cabbage or add green beans for variety. Some versions include saba bananas for a subtle sweetness.
- Marrow Extraction: If the marrow doesn’t slide out easily, use a small spoon or knife to scoop it out. Spread it on rice or mix it into the broth for extra richness.
- Make It Spicier: Add whole green chilies (siling pansigang) during the simmering process for a mild heat that complements the broth.
- Enhance the Broth: For a deeper flavor, add a beef bouillon cube or a splash of soy sauce, though traditional bulalo relies on the natural beef flavor.
Why You’ll Love This Bulalo
Bulalo is the epitome of Filipino comfort food, offering a rich, marrow-filled broth that’s both nourishing and satisfying. The tender beef, sweet corn, and crisp vegetables create a balanced meal that’s perfect for sharing with family. This recipe keeps things authentic, focusing on slow cooking to draw out the best flavors from the beef bones. Whether you’re new to Filipino cuisine or craving a taste of home, this bulalo will warm your heart and soul.
Nutritional Information (Per Serving, Approx.)
- Calories: 450-500 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 4g
- Sodium: 700mg (varies with fish sauce and salt)
Storage and Reheating
- Storage: Store leftover bulalo in an airtight container in the fridge for up to 3 days. The broth may gelatinize when cooled due to the collagen from the bones.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of water if the broth has thickened. Avoid microwaving to preserve the vegetables’ texture and the broth’s clarity.
Final Thoughts
Bulalo is a dish that brings people together, its steaming broth and hearty ingredients creating a sense of warmth and connection. This recipe captures the essence of the Batangas classic, with tender beef, rich marrow, and a flavorful broth that’s perfect for any occasion. Serve it with love, and watch it become a favorite at your table.
