Bulalo is a Filipino beef soup made with beef shank, bone marrow, corn, cabbage, potatoes, and a clear savory broth. It is simple in ingredients but deep in flavor because the beef bones are slowly simmered until the broth becomes rich and comforting.
For me, bulalo is slow food in the most honest way. The flavor does not come from shortcuts. It comes from time, bones, gentle heat, and patience. When the broth is clean, the beef is tender, and the marrow is soft, the dish feels complete without needing too much garnish.
Recipe at a glance
- Servings
- 6 portions
- Prep Time
- 20 minutes
- Cook Time
- 3 hours
- Drying Time
- 10 minutes
- Cuisine
- Filipino
- Course
- Main Course, Soup, Dinner
- Cooking Method
- Simmering, Boiling
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large stockpotpaid link
- Ladlepaid link
- Skimmerpaid link
- Knifepaid link
- Chopping boardpaid link
- Kitchen scalepaid link
- Measuring jugpaid link
- Soup bowlspaid link
Ingredients
For the Beef Soup
- Beef shank with marrow bone: 1,000 g
- Water: 3,500 ml
- Red onion, quartered: 180 g
- Garlic, crushed: 50 g
- Whole black peppercorns: 6 g
- Corn, cut into pieces: 500 g
- Potatoes, cut into chunks: 400 g
- Cabbage, cut into wedges: 400 g
- Green beanspaid link: 200 g
- Fish sauce: 60 ml Shop paid link
- Fine saltpaid link: 12 g, or to taste
For Serving
- Calamansi: 100 g
- Fish sauce: 80 ml Shop paid link
- Red chili, sliced: 8 g
- Steamed ricepaid link: as needed
Method
Start the beef broth Place the beef shank in a large stockpot. Add the water. Bring to a boil over medium-high heat. As the water heats, foam and impurities will rise to the surface.
Skim the broth Use a ladle or skimmer to remove the foam from the top of the broth. This step helps keep the soup clearer and cleaner in flavor. Do not skip this step if you want a better-looking broth.
Add aromatics Once the broth is cleaner, add the quartered onion, crushed garlic, and whole black peppercorns. Lower the heat to a gentle simmer. Do not boil aggressively because a hard boil can make the broth cloudy.
Simmer until the beef is tender Cover the pot partially. Simmer gently for 2 to 2 1/2 hours, or until the beef is tender. The meat should pull away easily from the bone, and the marrow should be soft. If the liquid reduces too much, add more hot water as needed.
Add corn and potatoes Add the corn and potatoes. Simmer for 15 to 20 minutes, or until the potatoes are tender. Keep the heat gentle so the vegetables do not break apart.
Add cabbage and green beans Add the cabbage wedges and green beans. Cook for 5 to 8 minutes, or until the vegetables are tender but still fresh-looking. Do not overcook the cabbage.
Season the broth Add fish sauce and salt. Taste the broth and adjust the seasoning. The final flavor should be beefy, clean, lightly salty, and comforting.
Rest and serve Turn off the heat and let the soup rest for 10 minutes. Serve hot with steamed rice. For dipping, mix fish sauce, calamansi, and sliced chili.
Beginner Technique Notes
Start the beef in cold water. This helps draw out impurities slowly and gives you a cleaner broth.
Skim the broth during the first part of cooking. This makes a big difference in the final appearance and taste.
Keep the soup at a gentle simmer. A hard boil can make the broth cloudy and can make the meat tough.
Add vegetables in stages. Corn and potatoes need more time, while cabbage and green beans only need a few minutes.
Tips and Variations
Chef Tip: Skim the broth carefully during the first boil for a cleaner and clearer soup.
Richer Version: Add extra marrow bones for a deeper broth.
Lighter Version: Chill the soup after cooking, remove the solidified fat from the top, then reheat before serving.
Vegetable Variation: Add pechay, bok choy, saba banana, or napa cabbage.
More Savory Version: Add a small amount of beef stock or roasted beef bones.
Spicy Version: Serve with fish sauce, calamansi, and chopped red chili on the side.
Serving Ideas
Serve bulalo with
- Steamed jasmine rice
- Fish sauce with calamansi
- Sliced red chili
- Fried garlic
- Grilled eggplant
- Ensaladang talong
- Tomato and onion salad
- Crispy fried fish on the side
Storage
Chiller: Up to 4 days
Freezer: Up to 2 months
Best reheating method: Stovetop over low heat
For better storage, keep the beef and broth separate from the vegetables if possible. Vegetables can become too soft after reheating.
To reheat, bring the broth and beef to a full simmer, then add fresh cabbage or greens before serving.
Nutritional Value
Nutrition values are estimates and may vary depending on the beef shank, marrow content, trimming, broth reduction, and final serving size.
Allergen Notes
Contains fish if fish sauce is used.
For a fish-free version, season with salt instead of fish sauce.
This recipe is naturally dairy-free and gluten-free if all packaged ingredients are certified gluten-free.
Frequently Asked Questions
What beef cut is best for bulalo?
Beef shank with marrow bone is best because it gives tender meat, rich broth, and soft bone marrow.
How do I make the broth clear?
Start with cold water, skim the foam well, and keep the soup at a gentle simmer instead of a strong boil.
Can I pressure cook bulalo?
Yes. Pressure cook the beef until tender, then transfer to a pot and add the vegetables separately so they do not overcook.
Can I cook bulalo ahead?
Yes. Bulalo can be cooked ahead and reheated. For best texture, add fresh vegetables when reheating.
What is the best dipping sauce for bulalo?
A simple mix of fish sauce, calamansi, and sliced chili works best.
