Bulalo (Filipino Beef Shank and Bone Marrow Soup)
In short: Beef shanks and marrow bones simmered for hours into a clear, rich broth, finished with corn, cabbage and bok choy, the Filipino soup for cool, rainy days. It takes about 3 h 35 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 3 h 20 min
- Total
- 3 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 560 kcal
Bulalo is a soup of beef shanks with their marrow bones, simmered for hours until the meat is falling off the bone and the broth is clear, rich and slightly sweet. Corn on the cob, cabbage and bok choy go in near the end. The marrow is the prize: scoop it out and spread it over hot rice with a little fish sauce. Bulalo is a favorite on cool days, especially in the highlands south of Manila.
Instructions
- Put the beef shank and bones in a large pot, cover with water and bring to a boil. Boil hard for 5 minutes, then drain and rinse the meat and the pot to remove the grey scum.
- Return the beef to the clean pot with the onion, peppercorns and 3 liters (12 cups) of water. Bring to a boil, skim off any foam, then reduce the heat to the gentlest simmer.
- Cover partly and simmer for 2 1/2 to 3 hours, skimming now and then, until the meat pulls away from the bone with a spoon and the marrow is soft and wobbly.
- Stir in the fish sauce, then add the corn and the potatoes, if using. Simmer for 12 to 15 minutes, until the corn and potatoes are tender.
- Add the cabbage and simmer for 5 minutes, then add the bok choy for 2 to 3 minutes, until the greens are tender but still bright.
- Taste and add fish sauce or salt as needed. Serve in deep bowls with a marrow bone in each, with rice, calamansi wedges and a dish of fish sauce and chili.
Tips
- The first boil and rinse removes impurities, which is what makes the broth clear. After that, keep the heat low, because a hard boil makes the soup cloudy.
- The meat and bones can be simmered the day before. Chill the pot overnight, lift off the solid fat from the top, then reheat and add the vegetables.
Questions and answers
What is bulalo?
Bulalo is a Filipino soup of beef shank and marrow bones, simmered until very tender, with corn, cabbage and leafy greens.
Can I make bulalo in a pressure cooker?
Yes. After the first boil and rinse, cook the shank and bones under high pressure for 50 to 60 minutes, release naturally, then add the vegetables and simmer for a few minutes.
How do you eat the bone marrow in bulalo?
Tap the marrow out onto a spoon, mix it with a little fish sauce and calamansi juice, and spread it on hot rice, or stir it into the soup.
How long does it take to make Bulalo (Filipino Beef Shank and Bone Marrow Soup)?
About 3 h 35 min in total: 15 min of preparation and 3 h 20 min of cooking.
How many calories are in Bulalo (Filipino Beef Shank and Bone Marrow Soup)?
About 560 kcal per serving, with 39 g of protein, 58 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 58 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
