What is bulalo?
Bulalo is a beloved beef soup that comes from the Southern Luzon provinces, particularly Batangas and Tagaytay, where the cool highland weather makes a steaming bowl especially welcome. It is made by slowly simmering beef shanks, bones and all, until the meat falls off the bone and the prized marrow softens into a buttery richness. The broth stays clear but tastes profoundly beefy, and it is studded with sweet corn, potatoes, and leafy greens.
More than a recipe, bulalo is an experience. Diners scoop the marrow straight from the bone, spoon the hot broth over rice, and savor the tender meat with a dip of fish sauce and calamansi. It is pure comfort in a bowl and a proud centerpiece among the soups in our Kusina collection.
What ingredients do you need?
The star is the beef shank with its marrow bone, so ask your butcher for pieces with a generous center of marrow. Here is what you need for a pot that serves five to six:
- 2 to 3 lbs beef shank with bone marrow, cut into thick pieces
- 1 large onion, quartered
- 1 teaspoon whole black peppercorns
- 10 cups water
- 2 ears corn, cut into thirds
- 2 medium potatoes, quartered
- 1 bundle pechay (bok choy), leaves separated
- 2 cups cabbage, cut into wedges
- 1 cup string beans (optional), cut into 2-inch pieces
- 3 to 4 tablespoons fish sauce (patis)
- Salt to taste
- Chopped green onions for garnish
Corn adds a gentle sweetness that balances the rich beef, while pechay (bok choy) and cabbage bring freshness. Some cooks also add a few saba bananas or a small amount of chayote, depending on the region and family tradition.
How do you cook bulalo step by step?
Bulalo asks for time, not skill. The long, gentle simmer is everything, as it is what turns a tough shank tender and coaxes richness from the bones. Follow these steps:
- Place the beef shank in a large pot and cover with the 10 cups of water. Bring to a boil over high heat, then skim off the foam and impurities that rise to the surface.
- Add the onion and peppercorns. Lower the heat, cover, and simmer gently for 2 to 2 1/2 hours until the beef is very tender and the marrow is soft. Add hot water as needed to keep the meat submerged.
- Once the beef is fork-tender, season the broth with fish sauce and salt to taste.
- Add the corn and potatoes and simmer for 10 to 12 minutes until the potatoes are tender.
- Add the string beans, if using, and cook for 3 minutes.
- Add the cabbage and pechay last and simmer for just 2 to 3 minutes until the greens are wilted but still bright.
- Ladle the soup into bowls, making sure each serving has meat, marrow, and vegetables. Garnish with green onions and serve piping hot with rice.
What tips make bulalo better?
The first and most important step is skimming. Removing the foam and impurities in the first few minutes of boiling is what keeps the broth clean and clear rather than cloudy. Simmer gently rather than boiling hard, which also keeps the soup clear and the meat tender. Add the vegetables only near the end and stagger them by cooking time so the corn and potatoes soften while the greens stay bright. If you love long-simmered comfort soups, you will feel right at home with our nilagang baboy, which uses the same patient boiling method with pork.
For even deeper flavor, some cooks roast the bones briefly first or add a splash of fish sauce early in the simmer. Keep a kettle of hot water nearby to top up the pot so the meat always stays submerged.
What should you serve with bulalo?
Bulalo is a meal in itself, but it is traditionally served with steamed rice and a dipping sauce of fish sauce with calamansi and a little chili. Many Filipinos spoon the hot broth over their rice or eat the marrow spread on the grains. For a grand spread, you might serve it beside a richer dish such as our kare-kare, giving guests both a clean, brothy soup and a thick, peanutty stew to enjoy together.
How do you store and reheat bulalo?
Bulalo keeps well and the broth deepens in flavor overnight. Cool it completely and refrigerate in an airtight container for up to 3 days. The fat will rise and solidify when chilled, which you can lift off for a lighter soup or stir back in for richness. Reheat gently on the stove until piping hot. For best results, store the broth and meat separately from any leafy greens, since cabbage and pechay turn limp and dull once reheated; add fresh greens when you warm up a portion. Bulalo broth also freezes well for up to 2 months.
Why is my beef still tough?
The most common reason is simply not cooking it long enough. Beef shank is a tough, collagen-rich cut that needs 2 to 3 hours of gentle simmering to become tender; rushing it over high heat only makes it chewy. If your stovetop simmer is taking too long, a pressure cooker can do the job in about 45 minutes to an hour and still yield meltingly soft meat and soft marrow. Patience is the whole secret of bulalo, and the reward is a bowl of broth and beef so comforting it has become one of the most treasured soups in Filipino cooking.
Where does bulalo come from?
Bulalo is strongly associated with the cool highlands of Southern Luzon, especially Batangas and the mountain city of Tagaytay, where chilly air makes a steaming bowl of beef soup irresistible. The region’s cattle-raising tradition meant beef shanks and bones were readily available, and resourceful cooks turned these humble cuts into a soup prized for its rich marrow and deeply flavored broth. Roadside restaurants along the way to Tagaytay built their reputations on bulalo, and today a trip to the highlands feels incomplete without stopping for a bowl. It remains a dish that gathers people around the table, generous and unhurried by design.
What variations can you try?
While the classic version keeps the broth clear and simple, regional cooks add their own touches. Some include saba bananas or chayote for subtle sweetness, while others toss in a few leaves of pechay and a handful of green beans for color. A squeeze of fish sauce with calamansi and chili is the standard dipping sauce, but some diners prefer toyo (soy sauce) with calamansi instead. For a heartier meal, cooks sometimes add bone marrow bones alongside the shank to intensify the richness. There is also a grilled offshoot, where leftover bulalo beef is seared and served with the broth on the side, giving two dishes from one pot.
A few notes before you begin
Choose beef shank pieces with a good center of marrow and a decent amount of meat, and do not trim away all the fat, as it carries much of the flavor. The single most important habit is patience: a long, gentle simmer is what turns a tough shank meltingly tender and keeps the broth clear, so avoid a hard, rolling boil. Keep hot water on hand to top up the pot and maintain the liquid level. Season only after the beef is tender, since the broth concentrates as it cooks. Add the quick-cooking greens at the very end so they stay fresh, and serve the soup piping hot for the best experience.
What common mistakes should you avoid?
The number one mistake is rushing the simmer. Beef shank is a tough, collagen-rich cut that only turns tender over long, gentle cooking, so boiling it hard to save time will leave the meat chewy and the broth cloudy. Forgetting to skim the foam in the early minutes is another error that muddies the soup; take the time to remove those impurities for a clean, clear broth. Adding the leafy vegetables too early overcooks them into limp, dull greens, so always add cabbage and pechay at the very end. Finally, seasoning before the beef is tender can throw off the balance, since the broth concentrates as it reduces, so wait and adjust near the finish.
Why is bulalo such a comforting dish?
There is something deeply restorative about a bowl of bulalo, from the warmth of the broth to the simple pleasure of scooping soft marrow from the bone. It is a dish meant to be shared slowly, around a table, on cool evenings or lazy weekends, and it carries the unhurried hospitality of the Filipino highlands where it is beloved. The long simmer fills the kitchen with a rich, beefy aroma that signals comfort before the first spoonful is even served. For many Filipinos, bulalo is the ultimate cold-weather and feel-good soup, generous in both portion and spirit.
How do you choose the best beef shank?
The quality of your bulalo depends largely on the cut you start with, so take care at the butcher. Look for beef shank pieces with a generous, intact center of marrow, since that soft, rich marrow is one of the great pleasures of the dish. A good amount of meat around the bone and some marbling of fat will give you both tender bites and a flavorful broth. Cross-cut shank pieces about two inches thick are ideal, as they hold together through the long simmer while releasing plenty of flavor. If you can, ask for a mix of meatier and more marrow-heavy pieces so every bowl has a little of each. Starting with the right beef makes all the difference between an ordinary soup and a truly memorable pot of bulalo.
Frequently asked questions
How long does it take to make bulalo tender?
Beef shank needs 2 to 3 hours of gentle simmering on the stove to become fork-tender and the marrow soft. A pressure cooker can shorten this to about 45 minutes to an hour.
How do I keep the broth clear?
Skim off the foam and impurities during the first few minutes of boiling, then simmer gently rather than boiling hard. A rolling boil makes the broth cloudy.
What vegetables go in bulalo?
Corn, potatoes, cabbage, and pechay (bok choy) are standard. String beans, chayote, or saba bananas are common regional additions. Add leafy greens last so they stay bright.
Can I use a pressure cooker for bulalo?
Yes. Pressure cook the beef shank with onion, peppercorns, and water for about 45 minutes to an hour, then release the pressure and add the vegetables to finish on the stove.
How should I store leftover bulalo?
Refrigerate the broth and meat for up to 3 days, storing leafy greens separately. Skim the solidified fat if you like, and reheat gently until piping hot. The broth also freezes for up to 2 months.