Warm up your tummy with a hearty bowl of Bulalo! Made with tender beef shanks, veggies, and a flavorful broth, this classic Filipino soup is filling and delicious.
Bulalo is one of the many broth soups in Filipino cuisine, like tinola and sinigang. It's similar to nilaga in the preparation, but while the latter can be made with any pork, beef, or chicken cut, bulalo specifically uses beef shanks and beef marrow bones.
The dish is said to have originated from Southern Luzon, and opinions vary on whether it is from Cavite or Batangas province. Tagaytay, a top travel destination in Cavite for its temperate weather and majestic views of Taal volcano, is known as the Bulalo Capital of the Philippines, with a plethora of food establishments serving the soup 24/7 backing this claim. On the other hand, the cattle industry in the nearby Batangas makes it the perfect go-to for bulalo aficionados.
Ingredient notes
- Meat- bone-in beef shanks with collagen-rich bone marrow; no substitutions!
- Vegetables- the recipe uses pechay, onions, green onions, and corn on the cob; you can also include produce that is abundant in the area, such as cabbage, potatoes, Bagiuo beans, carrots, or sweet potatoes.
- Seasonings- salt, pepper, and fish sauce round off flavors
- Water- the low and slow cooking of the meat and bone marrow turns it into a rich, flavorful stock
Blanching technique
Bulalo is a very easy dish to make. Other than prepping the vegetables, it's mostly waiting for the meat to slow cook to tenderness. However, an extra step takes the soup from good to great: blanching.
I like to parboil the beef shanks first to rid of blood, coagulated protein, and excess impurities that may cloud the soup. This technique requires a bit more effort but rewards me with a broth that's deep in flavor yet clear and sediment-free.
- Place beef in a pot with enough cold water to cover. Over medium heat, bring to a boil.
- Drain meat and rinse well. Discard liquid. Wash the pot
- Return meat to the pot with enough water to cover. Cook per recipe.
Cooking tips
- Start with cold water. The higher initial temperature of hot water draws more protein from the meat and bones, creating a cloudy broth. Hot water also has more dissolved minerals from the pipes, which can add an off taste to the soup.
- Tend to the pot closely during the first minutes of boiling. Skim any froth or scum that may accumulate on top.
- Cook at a simmer. Rapid boiling may cause agitation that can cloud the broth. Low and slow cooking allows flavors in the dish to develop and become concentrated.
Serving suggestions
Bulalo is traditionally served with steamed rice on the side and patis with chili peppers as a dipping sauce. It’s also common to provide an extra helping of the hot broth in a separate mug or bowl to slurp while partaking in the meal.
Storage and reheating suggestions
- Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F or microwave at 2 to 3-minute intervals, stirring well to distribute heat.
More beef recipes
Ingredients
- 3 pounds bone-in beef shanks
- cold water
- 1 large onion, peeled and quartered
- 2 tablespoons fish sauce
- 1 tablespoon peppercorns
- 2 corn, husked and cut into halves
- 1 bunch pechay, leaves separated
- 2 green onions, stemmed and cut into halves
- salt to taste
Dipping Sauce
- fish sauce to taste
- calamansi juice to taste
- Thai chili peppers, chopped
Instructions
- In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
- Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.
- In the pot, return meat and enough cold 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, cover, and cook at a bare simmer for about 1 ½ to 2 hours or until meat is fork-tender but not falling apart.
- Add corn and simmer for 10 to 15 minutes or until corn is tender.
- Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender.
- Season with salt to taste. Serve hot with fish sauce and calamansi.
Notes
- Start with cold water. The higher initial temperature of hot water draws more protein from the meat and bones, creating a cloudy broth. Hot water also has more dissolved minerals from the pipes, which can add an off taste to the soup.
- Cook at a simmer. Rapid boiling may cause agitation that can cloud the broth. Low and slow cooking allows flavors in the dish to develop and become concentrated.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mriam says
Bakit pag nagluto po ako, natatanggal ung utak ng bulalo?
Craig says
I have a bunch of beef shanks in the freezer I've been saving to cook special for my wife and another couple. Can't wait to try this 😋
Lalaine Manalo says
Enjoy!
Zeny Sabado says
So tasty! My family love it. Thanks for a simple recipe.
Lalaine Manalo says
You're welcome. Glad the family enjoyed it. 🙂
angelita delosreyes says
good
Eia Fids says
hello miss lalaine, can i ask what dessert or food creals can be paired to the bulalo?
Lalaine Manalo says
I love it with steamed rice and a creamy leche flan for dessert 🙂
Julita Ocumen says
Love it, thanks.
Agnes Francisco Manlangit says
Hi Lalaine,
On this stormy night, Am cooking bulalo right now!! But no available corn. Looking forward to the piping hot soup!!
Agnes
Lalaine says
Enjoy and keep warm 🙂
JC says
Hello po,
Can I use Napa Cabbage instead of petchay? Can't wait to try this recipe. Thank you so much.
Best,
JC
Lalaine says
Hello JC
Yes, napa cabbage will be a good subsitute. Ginagamit ko rin pag wala akong pechay sa bahay 🙂 Enjoy!
Isa says
Hi, I'd like to know if when cooking via preasure cooker, how long do I cook it for? Thanks.
Lalaine says
Hi Isa
30 to 30 minutes is probably enough time to tenderize beef shanks in the pressure cooker.
edward says
I 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
Hi 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
sounds like a great winter soup!
Lalaine says
Yes, it's perfect for chilly winter days 🙂
shobelyn says
Hello. My family will love this. Too bad, our stores do not carry this type of bones/meat. What does blanching means?
Lalaine says
Hi Shobelyn
Blanching is "pre-boiling" the beef shanks to rid of impurities. Thanks for the visit 🙂
Aloha says
Hi, to add about "blanching" in Visayas Term--- it means "LAPWAHAN"
^__^
Lalaine says
Thanks 🙂