📝 About This Recipe
Hailing from the cattle-raising province of Batangas in the Philippines, Bulalo is the pinnacle of Filipino comfort food. This clear, savory broth is achieved through hours of gentle simmering, extracting the deep essence of beef bones and collagen until the meat is fork-tender and the marrow is buttery. It is a soul-warming masterpiece that celebrates the purity of ingredients, balanced by the sweetness of corn and the crisp bite of leafy greens.
🥗 Ingredients
The Beef
- 1.5 kg Beef Shank (Bulalo) (cut into 2-inch thick rounds with visible marrow)
- 500 g Beef Bone Marrow (extra center-cut bones for richness)
Aromatics and Base
- 10-12 cups Water (enough to fully submerge the meat)
- 2 large White Onion (quartered)
- 2 tablespoons Whole Black Peppercorns (slightly crushed to release oils)
- 3-4 tablespoons Fish Sauce (Patis) (plus more for dipping)
- 2 inch piece Ginger (sliced and bruised)
Vegetables
- 2-3 ears Sweet Corn (cut into 3 segments each)
- 3-4 pieces Saba Bananas (optional, for a hint of sweetness)
- 10-12 pieces Baguio Beans (ends trimmed)
- 2 bunches Pechay (Bok Choy) (leaves separated)
- 1/2 head Cabbage (cut into large wedges)
- 3 stalks Green Onions (chopped for garnish)
👨🍳 Instructions
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1
Place the beef shanks and marrow bones in a large stockpot and cover with cold water. Bring to a rolling boil for 5-10 minutes.
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2
Drain the water and rinse the beef thoroughly under cold running water to remove all grey scum and impurities. This ensures a clear, golden broth.
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3
Clean the pot and return the rinsed beef to it. Add 10-12 cups of fresh water, the quartered onions, ginger, and crushed peppercorns.
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4
Bring the pot to a boil, then immediately lower the heat to a very gentle simmer. Do not let it boil vigorously, as this will make the broth cloudy.
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5
Skim any remaining foam that rises to the surface during the first 30 minutes of simmering.
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6
Cover and simmer for 2.5 to 3.5 hours. The beef is ready when it is tender enough to pull apart with a fork but not falling off the bone.
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7
Once the meat is tender, add the sweet corn segments and saba bananas (if using). Simmer for another 10-15 minutes until the corn is cooked through.
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8
Season the broth with fish sauce (patis). Taste and adjust, adding more salt if necessary.
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9
Add the Baguio beans and simmer for 3 minutes.
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10
Add the cabbage wedges and the white stalks of the pechay. Cook for 2 minutes.
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11
Finally, add the green leaves of the pechay. Turn off the heat and cover the pot for 1-2 minutes to let the residual heat wilt the greens.
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12
Carefully ladle the broth and meat into a large serving bowl, ensuring the marrow stays inside the bones. Garnish with chopped green onions.
💡 Chef's Tips
For the clearest broth possible, never skip the initial 'blanch and rinse' step for the beef bones. If you are worried about the marrow falling out during cooking, you can tie the bones with kitchen twine or cook them separately in a small strainer submerged in the broth. Using a pressure cooker can reduce time to 45-60 minutes, but the slow-simmer method yields a superior, more developed flavor. If the broth becomes too fatty for your liking, you can refrigerate it overnight and skim the solidified fat off the top before reheating. Always use 'Patis' (Fish Sauce) rather than just salt; it provides the essential umami depth that defines Filipino soups.
🍽️ Serving Suggestions
Serve piping hot with a side of steamed white jasmine rice. Prepare a dipping sauce (sawsawan) of fish sauce, a squeeze of calamansi, and crushed red bird's eye chilies. A side of crispy 'Lechon Kawali' or fried fish provides a great texture contrast to the soft stew. Pair with a cold glass of iced tea or a local San Miguel beer to cut through the richness of the marrow. Provide a small spoon or a butter knife specifically for scooping out the decadent bone marrow.