Bulalo: Beef Shank and Marrow Soup
Bulalo is a clear, hearty soup of beef shanks simmered for hours until the broth is rich with bone marrow. Corn, potatoes and cabbage go in at the end. It is a cool-weather specialty from Batangas.
About Bulalo
Bulalo is a Filipino soup of beef shank and bone marrow simmered for hours until the broth is rich and clear. Corn, potatoes and cabbage are added near the end. It is closely associated with Batangas and Tagaytay, where it is eaten on cool days.
The star of bulalo is the marrow, which melts into the broth and gives it body. The cooking is simple but slow, and the clarity of the broth depends on skimming and gentle heat. It is a dish for a leisurely meal.
Ingredient notes
- Beef shank with marrow: the heart of the dish.
- Corn on the cob: sweet contrast.
- Napa cabbage or pechay: fresh greens.
Tips for the best Bulalo
- Blanch first. For a clear broth.
- Simmer gently. 3 hours or more.
What to serve with Bulalo
Serve in deep bowls with steamed rice, fish sauce, calamansi and chili.
Variations and substitutions
- With pechay: use bok choy.
- Pressure cooker: 50 minutes.
- Nilaga: see Nilagang Baka.
- With saba: a banana adds sweetness.
Storing and reheating
Refrigerate for 3 days.
Frequently asked questions
What is bulalo?
Beef shank with bone marrow in clear soup.
How do I eat the marrow?
Scoop it out and spread on rice.
Can I use another cut?
Short ribs or shank.
Why is my broth cloudy?
Boiled too hard or not skimmed.
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