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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 nashville filipino restaurant 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
- 3poundsbone-in beef shanks
- cold water
- 1large onion, peeled and quartered
- 2tablespoonsfish sauce
- 1tablespoonpeppercorns
- 2corn, husked and cut into halves
- 1bunchpechay, leaves separated
- 2green onions, stemmed and cut into halves
- salt to taste
Dipping Sauce
- fish sauce to taste
- calamansi juice to taste
- Thai chili peppers, chopped
Instructions
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In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
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Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.
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In the pot, return meat and enough cold ater to cover. Bring to a boil, skimming scum that accumulates on top.
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When the broth has cleared, add onions, fish sauce, and peppercorns.
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Lower heat, cover, and cook at a bare simmer for about 1 1/2 to 2 hours or until meat is fork-tender but not falling apart.
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Add corn and simmer for 20 minutes or until corn is tender.
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Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender.
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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.
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.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
