Filipino
Bulalo
Bulalo is a comforting Filipino beef shank soup simmered slowly until the meat is tender and the marrow enriches the broth. Sweet corn, cabbage, and pechay make it hearty while keeping the flavors clean and familiar.
Ingredients
- Beef shank with bone marrow700g
- Water8 cups
- Yellow onion, quartered1 medium
- Whole black peppercorns1 tsp
- Fish sauce2 tbsp
- Yellow corn, cut into rounds1 ear
- Potato, peeled and quartered1 medium
- Green cabbage, cut into wedges2 cups
- Pechay or bok choy2 small bunches
- Green onions, cut into 2-inch pieces2 stalks
- Saltto taste
- Calamansi, for serving2 pieces
- Fish sauce with sliced chili, for dippingas needed
Method
- Place the beef shank in a pot, cover with water, bring to a boil, and simmer for 10 minutes to draw out impurities.
- Drain the beef, rinse the pot, and rinse the beef pieces gently under running water.
- Return the beef to the clean pot and add 8 cups fresh water, the onion, and peppercorns.
- Bring to a boil, then lower to a gentle simmer and skim off any foam that rises to the surface.
- Add the fish sauce, cover partially, and simmer for 2 to 2 1/2 hours until the beef is tender and the marrow is soft, adding hot water as needed to keep the meat submerged.
- Add the corn and potato, then simmer for 15 to 20 minutes until both are tender.
- Taste the broth and adjust with salt or more fish sauce as needed.
- Add the cabbage, pechay, and green onions, then simmer for 3 to 5 minutes just until the vegetables are wilted but still bright.
- Serve hot in deep bowls with steamed rice, calamansi, and fish sauce with sliced chili on the side.
Common questions
Can I substitute another cut if I can’t find beef shank with marrow for bulalo?
Use beef shank or marrow bones if possible for the same rich broth. In a pinch, beef short ribs or oxtail work, but the soup will be less gelatinous and marrow-rich. Simmer longer until the meat is very tender.
How long does bulalo take to cook from start to finish?
Plan on about 3 to 3 1/2 hours total. The broth needs 2 to 2 1/2 hours for the beef to soften, plus about 15 to 20 minutes for the corn and potatoes, and a few minutes for the greens.
What are the most common mistakes when making bulalo?
Don’t skip the initial parboil and rinse, or the broth can taste muddy. Avoid a hard boil after the first step, which can make the broth cloudy. Also, add the vegetables near the end so they stay fresh and crisp.
How should I store leftover bulalo and reheat it?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. Reheat gently on the stove until steaming hot. If possible, store the vegetables separately so they don’t turn overly soft.
What’s the best way to serve bulalo?
Serve it very hot in deep bowls with steamed rice, calamansi, and fish sauce with sliced chili on the side. The calamansi brightens the broth, and the dipping sauce adds salt and heat for the beef and vegetables.