As you can see from their mode of preparation, bulalo is much like nilaga but while the latter can be made with basically any cut of beef, pork or chicken, bulalo is specific in its use of beef shanks and beef marrow bones. Still, like nilaga, the glory of this boiled soup is its broth made rich by collagen-rich beef simmered for hours. In my version, I like to blanch the beef shanks first to rid of excess impurities and this step rewards me with a broth that’s deep in flavor yet clear and sediment-free. Try it and let me know what you think.
Bulalo
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 3 pounds beef shanks, bone-in
- water
- 1 medium onion, peeled and quartered
- 2 tablespoons fish sauce
- 1 tablespoon peppercorns
- 3 corn, husked and cut into 3
- 1 bunch pechay, leaves separated
- 1 green onion, cut into 3
- salt to taste
Dipping Sauce
- fish sauce to taste
- calamansi juice to taste
Instructions
- In a large pot over medium heat, bring enough water to cover meat into a boil. Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates on top. Remove meat from water and wash under cold water to remove impurities. Discard liquid and rinse pot.
- In the pot, return meat and enough water to cover. Bring to a boil, skimming scum that accumulates on top. When the broth has cleared, add onions, fish sauce and peppercorns.
- Lower heat to low, cover and cook at a bare simmer for about 3 hours or until meat is fork tender.
- Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Serve hot with fish sauce and calamansi.
Agnes Francisco Manlangit says
January 16, 2019 at 6:48 pmHi Lalaine,
On this stormy night, Am cooking bulalo right now!! But no available corn. Looking forward to the piping hot soup!!
Agnes
Lalaine says
January 16, 2019 at 7:47 pmEnjoy and keep warm 🙂
JC says
November 22, 2015 at 10:58 pmHello po,
Can I use Napa Cabbage instead of petchay? Can’t wait to try this recipe. Thank you so much.
Best,
JC
Lalaine says
November 22, 2015 at 11:05 pmHello JC
Yes, napa cabbage will be a good subsitute. Ginagamit ko rin pag wala akong pechay sa bahay 🙂 Enjoy!
Isa says
February 22, 2015 at 2:50 pmHi, I’d like to know if when cooking via preasure cooker, how long do I cook it for? Thanks.
Lalaine says
February 25, 2015 at 8:31 pmHi Isa
30 to 30 minutes is probably enough time to tenderize beef shanks in the pressure cooker.
edward says
November 3, 2014 at 2:34 amI have just visited your website and I like and love everything I read.i live in seattle and autumn and winter are my favorite seasons. I love making soups , pot roasts and stews. bulalo happens to be my favorite . i considered it to be my comfort food during the long cold winter nights .I like your version and I will be cooking it your way. thank you very much. from my kitchen to yours.
Lalaine says
November 3, 2014 at 6:45 pmHi Edward
It’s starting to get chilly here in Southern California as well. Definitely the time for soups and stews. I’ve taken out my crock pot already, nothing beats coming home to slow cooker roasts 🙂
Dina says
November 22, 2013 at 9:25 amsounds like a great winter soup!
Lalaine says
November 26, 2013 at 1:09 amYes, it’s perfect for chilly winter days 🙂
shobelyn says
November 18, 2013 at 8:01 amHello. My family will love this. Too bad, our stores do not carry this type of bones/meat. What does blanching means?
Lalaine says
November 18, 2013 at 9:34 pmHi Shobelyn
Blanching is “pre-boiling” the beef shanks to rid of impurities. Thanks for the visit 🙂
Aloha says
January 5, 2014 at 11:12 amHi, to add about “blanching” in Visayas Term— it means “LAPWAHAN”
^__^
Lalaine says
January 5, 2014 at 11:48 pmThanks 🙂