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Brief Overview
Bulalo is one of those dishes that carries comfort in every sip. A steaming bowl of clear broth, rich with the flavour of slow cooked beef shank, is the kind of food that makes you slow down. It is warm, deeply savoury and rooted in Filipino home cooking.
This soup has a rustic appeal that makes it as welcome at a roadside eatery as it is on a family table. It is a dish that feels generous without being complicated. The sight of bone marrow melting into the broth is enough to stir any appetite.
There is a patience to Bulalo that makes it special. It is not rushed. Each hour of slow cooking leaves a broth that is both light and full of character, the sort of meal that invites conversation as much as it does eating.
What Is Bulalo?
Bulalo is a traditional Filipino soup that features beef shank simmered slowly until the meat turns tender and the marrow enriches the broth. It is typically served hot, straight from the pot, with vegetables added in the final stages.
Unlike heavy stews, Bulalo keeps its broth clear. The beef does all the work, giving the soup a rich depth. The vegetables bring freshness to the bowl while the marrow gives a silky finish. It is food that relies on patience rather than heavy seasoning.
Bulalo is usually enjoyed with rice, a spoon for the broth and a fork for the meat. It is the sort of meal that encourages diners to savour every part, from the tender beef down to the last spoonful of the warm soup.
Ingredients and Taste
The heart of Bulalo is the beef shank. Long simmering draws out the flavour and softens the meat until it falls from the bone. Marrow from the bone gives the broth a gentle creaminess without making it heavy.
Vegetables are added towards the end, usually corn on the cob, cabbage, potatoes and green beans. These bring texture and sweetness, keeping the broth fresh rather than overly rich. The balance is part of what makes Bulalo appealing.
The taste is clean but deeply satisfying. The broth carries a natural savoury flavour from the beef, a sweetness from corn and vegetables, and a touch of salt. The result is a bowl that feels nourishing while staying light on the palate.
A Taste of History
Bulalo has its roots in the cattle raising regions of southern Luzon, particularly Batangas. It began as a way to make use of tougher cuts of beef, turning what was once humble into something generous through long cooking.
Over time, it became a favourite in eateries known locally as bulalohan. Travellers would stop to rest and share a steaming bowl before continuing their journey. It was food built for warmth and strength in equal measure.
Today Bulalo remains an iconic dish, especially in cooler provinces where a hot soup is a welcome comfort. It speaks of community, of family meals, and of a tradition that turns simple ingredients into a dish worth lingering over.
How to Make Bulalo (Beef Shank Soup)
Bulalo is a classic Filipino slow cooked soup with rich bone marrow, tender beef shank, and vegetables simmered in a clear and deeply savoury broth. Expect a comforting bowl with delicate sweetness from corn and cabbage. See the recipe card at the bottom for printable directions
Ingredients
For the soup
- 1.5 kg beef shank with bone marrow
- 2 sweetcorn cobs, cut into thick rounds
- 1 medium white onion, halved
- 6 garlic cloves, lightly crushed
- 1 tbsp whole black peppercorns
- 3 bay leaves
- 1 tbsp fish sauce (patis)
- 2 tbsp sea salt (adjust to taste)
- 2.5 litres water
Vegetables for finishing
- 2 medium potatoes, peeled and halved
- 2 medium carrots, cut into thick batons
- 1 small green cabbage, quartered
- 1 small bunch pak choi or pechay
For serving
- Extra fish sauce or calamansi (optional)
Cooking Instructions
Step 1: Prepare the beef shank
To begin, rinse the beef shank thoroughly under cold water to remove any loose bone fragments. Pat dry with a clean kitchen towel. Move to initial simmering.
Step 2: Blanch the beef
Place the beef shank in a large pot, cover with water and bring to a boil for 10 minutes. This draws out impurities. Discard the water and rinse the beef and pot before continuing.
Step 3: Start the broth
Return the beef to the cleaned pot. Add 2.5 litres of fresh water, onion, garlic, peppercorns and bay leaves. Bring to a boil over medium heat, then reduce to a gentle simmer. Skim off any foam that rises to keep the broth clear. Transition to long simmering.
Step 4: Slow simmer the beef
Cover and simmer gently for 2 to 2.5 hours until the meat is very tender and the marrow is soft. Add more water if needed to keep the shanks submerged. Move to seasoning.
Step 5: Season the broth
Add fish sauce and salt to taste. The broth should be savoury with a hint of natural sweetness from the beef. Continue to the vegetable additions.
Step 6: Add corn and root vegetables
Place the corn, potatoes and carrots into the pot. Simmer for 20 minutes or until these vegetables begin to soften. Proceed to adding leafy vegetables.
Step 7: Add the greens
Add the cabbage quarters and pak choi. Cook for 5 to 7 minutes until just tender. Avoid overcooking to retain texture and colour. Move to finishing.
Step 8: Adjust final taste
Taste the broth and adjust seasoning with more fish sauce or a pinch of salt. The broth should taste balanced before serving. Transition to final plating.
Final step: Serve hot
Ladle the hot broth, vegetables and beef into bowls. Serve immediately with rice. Presentation tip: Offer fish sauce with calamansi on the side for extra brightness.
Variations and substitutions
- Substitute pak choi with savoy cabbage or Swiss chard if unavailable.
- Use oxtail or beef short ribs when beef shank is not available.
- If fish sauce is unavailable, use light soy sauce but the flavour will be less traditional.
- Add sliced green beans for more vegetable variety.
- For a clearer broth, transfer the simmered broth through a fine sieve before adding vegetables.
Cooking Tips for Perfect Bulalo
- Simmer gently, never at a rolling boil, to achieve a clear broth and tender meat.
- Blanch the beef at the start to avoid a cloudy soup.
- Skim regularly during simmering for a cleaner flavour.
- Serve immediately once vegetables are just tender to maintain their freshness.
Filipino Bulalo (Beef Shank Soup)
Ingredients
For the soup
- 1.5 kg beef shank with bone marrow
- 2 sweetcorn cobs cut into thick rounds
- 1 medium white onion halved
- 6 garlic cloves lightly crushed
- 1 tbsp whole black peppercorns
- 3 bay leaves
- 1 tbsp fish sauce patis
- 2 tbsp sea salt adjust to taste
- 2.5 litres water
Vegetables for finishing
- 2 medium potatoes peeled and halved
- 2 medium carrots cut into thick batons
- 1 small green cabbage quartered
- 1 small bunch pak choi or pechay
For serving
- Extra fish sauce or calamansi optional
Instructions
- To begin, rinse the beef shank thoroughly under cold water to remove any loose bone fragments. Pat dry with a clean kitchen towel. Move to initial simmering.
- Place the beef shank in a large pot, cover with water and bring to a boil for 10 minutes. This draws out impurities. Discard the water and rinse the beef and pot before continuing.
- Return the beef to the cleaned pot. Add 2.5 litres of fresh water, onion, garlic, peppercorns and bay leaves. Bring to a boil over medium heat, then reduce to a gentle simmer. Skim off any foam that rises to keep the broth clear. Transition to long simmering.
- Cover and simmer gently for 2 to 2.5 hours until the meat is very tender and the marrow is soft. Add more water if needed to keep the shanks submerged. Move to seasoning.
- Add fish sauce and salt to taste. The broth should be savoury with a hint of natural sweetness from the beef. Continue to the vegetable additions.
- Place the corn, potatoes and carrots into the pot. Simmer for 20 minutes or until these vegetables begin to soften. Proceed to adding leafy vegetables.
- Add the cabbage quarters and pak choi. Cook for 5 to 7 minutes until just tender. Avoid overcooking to retain texture and colour. Move to finishing.
- Taste the broth and adjust seasoning with more fish sauce or a pinch of salt. The broth should taste balanced before serving. Transition to final plating.
- Ladle the hot broth, vegetables and beef into bowls. Serve immediately with rice. Presentation tip: Offer fish sauce with calamansi on the side for extra brightness.
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