andrejthechef
PhilippinesSoupDinnerGluten-freeDairy-free

Bulalo

A clear beef soup built on bone-in shank and marrow bones, simmered for hours with cabbage, corn and vegetables.

prep
20 min
cook
3 h
total
3 h 20 min
serves
6
level
easy
Bulalo, a dish from Batangas and Tagaytay

Bulalo is a clear, long-simmered beef soup built on bone-in shank and marrow bones, strongly associated with the cool mountain air of Tagaytay and Batangas, where a hot bowl feels especially good.

The marrow inside those bones is half the reason people order this. Scoop it out with a small spoon once the bones are soft and spread it straight onto your rice.

Part of our 20 best Filipino recipes list.

method

  1. Place the beef shank and marrow bones in a large pot with the water, onion and peppercorns.

  2. Bring to a boil, then skim off any scum. Lower the heat and simmer gently, covered, for 2.5 to 3 hours, until the meat is very tender.

  3. Add the corn and cook for 10 minutes.

  4. Add the cabbage and green beans, and simmer for another 8 to 10 minutes.

  5. Add the bok choy in the last 2 to 3 minutes, just long enough to wilt.

  6. Season with fish sauce and salt to taste.

  7. Serve hot in deep bowls, with the marrow bones upright so everyone can scoop out the marrow, and fish sauce on the table for extra seasoning. Finish with spring onion.

chef's tips

  • The marrow inside the bones is half the point of bulalo; scoop it out with a small spoon and spread it on rice or just eat it straight.
  • A long, gentle simmer is what makes the broth clear and the shank meat properly tender; boiling hard clouds the broth and toughens the meat.
  • Bulalo is strongly associated with Tagaytay and Batangas, where the cool mountain air makes a hot bowl of this especially appealing.
  • Keep the seasoning simple while cooking; most of the salt adjustment happens at the table with fish sauce, the way it's traditionally served.