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Bulalo

Prep 15 min
Cook 3 hrs
Servings 6-8
Difficulty Easy
Recipe by Chef Mila |

Bulalo

Batangas-Style Beef Marrow Soup

Prep Time 15 min
Cook Time 3 hrs
Servings 6-8
Difficulty Easy
Bulalo

About This Recipe

Bulalo is the ultimate Filipino comfort soup, originating from Batangas province south of Manila. This hearty dish features beef shanks with the bone marrow still intact, simmered for hours until the meat is fall-off-the-bone tender and the broth becomes rich with collagen and fat from the marrow. The result is a deeply satisfying soup that warms you from the inside out.

Tagaytay, the popular highland destination near Batangas, has become famous for its bulalo restaurants where visitors enjoy this hot soup in the cool mountain air. The key to great bulalo is patience - the long cooking time extracts maximum flavor from the bones.

Ingredients

  • 3 lbs beef shank with bone marrow
  • 1/2 lb beef brisket (optional)
  • 10 cups water
  • 1 medium onion, quartered
  • 1 head garlic, crushed
  • 3 corn on the cob, cut into 2-inch pieces
  • 2 medium potatoes, quartered
  • 1 bundle pechay or bok choy
  • 1 bundle green onions
  • 1 tbsp whole peppercorns
  • 3 tbsp fish sauce (patis)
  • Salt to taste

Instructions

  1. 1

    Prepare the Beef

    Clean the beef shanks thoroughly. Some prefer to blanch first: boil in water for 5 minutes, then drain and rinse. This removes impurities for a clearer broth.

  2. 2

    Build the Broth

    In a large pot, combine beef shanks, water, onion, garlic, and peppercorns. Bring to a boil over high heat, then reduce to medium-low. Skim off any scum that rises to the surface.

  3. 3

    Slow Simmer

    Cover and simmer for 2.5-3 hours until meat is very tender and separating from the bone. The marrow should be soft and the broth should be rich and slightly fatty.

  4. 4

    Add Vegetables

    Add corn and potatoes. Continue cooking for 15-20 minutes until vegetables are tender. Season with fish sauce and salt to taste.

  5. 5

    Finish and Serve

    Add pechay and green onions in the last 2 minutes - they should just wilt. Serve hot with fish sauce and calamansi on the side. Don't forget to scoop out that luscious bone marrow!

Tips & Variations

The Marrow

The bone marrow is the best part! Scoop it out and spread on rice or eat directly. It's rich, fatty, and absolutely delicious.

Fresh Corn

Use fresh corn on the cob for sweetness. Some add banana (saba) for extra sweetness in the broth.

Pressure Cooker

Cut cooking time to 45 minutes using a pressure cooker. Release pressure before adding vegetables.