Bulalo is a Filipino beef soup or nilaga with a rich and flavorful broth, made by simmering beef shanks and marrow bones with ginger and an assortment of vegetables. This hearty dish is often enjoyed with steamed rice and is perfect for warming up on chilly days.
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Ingredients you'll need
Notes and substitutions
- Beef: People usually go for lots of marrow bones to flavor the broth, but this bulalo recipe uses both boneless and bone-in beef shanks (cross-section cuts). These types of meat require slow cooking, during which the collagen breaks down and results in tender, easily pulled-apart meat.
- Vegetables: I used potatoes, corn, green beans, napa cabbage, and Shanghai bok choy. You can add other vegetables like baby bok choy, carrots, regular cabbage, pechay, or spinach.
- Cilantro stems: This isn't typically added, but cilantro stems really does wonders for the soup. It gives it a fresh, aromatic kick that amps up the flavor beautifully.
How to make this recipe
Step 1: Sear meat
Season the meat with salt and pepper. In a large pot, heat a thin layer of oil over medium-high heat. Sear the meat until browned on both sides, then set aside.
Step 2: Sauté aromatics
Reduce to medium heat, then sauté the ginger until fragrant. Add the onion and garlic, then continue to sauté until slightly softened.
Step 3: Add meat and water
Return the beef to the pot, then pour enough water to fully submerge the meat, about 8 cups. Increase to high heat and bring the water to a near boil.
Step 4: Remove scum
As the water starts to heat up, you'll see some scum or impurities float to the top. Skim these off as they appear. Keep doing this until the water is fully boiling.
At that point, toss in the beef bouillon, a big pinch of salt, and some freshly cracked pepper or whole black peppercorns to taste.
Step 5: Simmer
Cover and simmer over medium-low for 2 to 2½ hours, until the meat is tender. It should be soft and easily pierced with a fork when done.
While the meat is gently simmering away, it's the perfect time to get the veggies ready. Cut them into bite-sized pieces and give them a good rinse.
After simmering, you may need to add more water, about 4 more cups or enough to achieve your desired broth level. Taste and adjust the seasoning as needed, using fish sauce, salt, and black pepper.
Step 6: Add potatoes and corn
Add the potatoes and corn on the cob. Continue to simmer for 10 minutes, or until the potatoes are tender and the corn is cooked through.
Step 7: Add green beans
Add the green beans, then simmer for another 3 minutes or until tender yet retain their color.
Step 8: Add bok choy and napa cabbage
Add the bok choy and napa cabbage, then simmer for about 2 minutes until the vegetables are tender but still vibrant. Turn off the heat.
Although not traditional, garnishing with cilantro stems is highly recommended. The cilantro stems add a fresh, aromatic flavor that beautifully complements the soup.
Serve and enjoy your Bulalo with steamed white rice and a side of fish sauce (patis) or calamansi as a dipping sauce.
Recipe FAQs
Bulalo is a Filipino beef soup primarily made with beef shanks and marrow bones. The bones are simmered for hours to create a flavorful broth, with vegetables like corn, cabbage, and potatoes.
Most people don't sear the beef for this soup, but giving it a quick brown in the pan really ramps up the flavor. When you brown the meat before boiling it, you get this tasty, caramelized crust that just makes the soup taste amazing.
Yes. A slow cooker will require a longer cooking time, about 8 hours on low, making it ideal for a set-it-and-forget-it meal. A pressure cooker can significantly reduce the cooking time to about 30-40 minutes under high pressure, with similar results.
Bulalo and Nilagang Baka are Filipino beef soups infused with ginger and aromatics. The main difference lies in their ingredients: Bulalo has a richer broth, made with beef marrow bones and shanks, while Nilagang Baka uses various beef cuts and has a lighter broth.
More Filipino soups
- Sinigang: Tangy tamarind-based soup, made with pork (Sinigang na Baboy), fish (Sinigang na Isda), or shrimp (Sinigang na Hipon).
- Tinola: Ginger-based soup with chicken, green papaya, and chili leaves or malunggay leaves. Tinolang Halaan is a version with clams.
- Batchoy: A noodle soup from the Visayas region with pork organs (liver, kidney, and heart), crushed chicharon, chicken or beef stock, noodles, and sometimes topped with a raw egg stirred into the broth.
- Molo Soup: Wonton soup is made with wontons filled with ground pork or shrimp, served in a chicken broth and topped with scallions and fried garlic.
- Sinampalukang Manok: Sour soup made with chicken and young tamarind leaves.
- Nilagang Baka: Similar to Bulalo, this beef soup uses various beef cuts simmered in a clear broth infused with ginger and aromatics.
Other beef recipes you may like
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📖 Recipe
Bulalo Recipe
Equipment
- Dutch oven or heavy-bottomed pot
Ingredients
- 3 pounds bone-in beef shank see note
- 2 thumb-sized pieces of ginger sliced
- 1 onion sliced
- 6 cloves garlic chopped
- 2 teaspoons beef base or bouillon
- 2 large potatoes quartered; see note
- 2 ears of corn cut into 2-inch pieces; see note
- Green beans (a bunch) trimmed; see note
- ½ head of cabbage cut into large pieces; see note
- Bok choy (a bunch) cut in half, if large; see note
- 8 cups water plus more after simmering
- Cilantro stems chopped; optional
- Fish sauce, salt, and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- Season the meat with salt and pepper. Heat oil in a large pot over medium-high heat. Sear the meat until browned on both sides, then set aside.
- Reduce the heat to medium, then sauté the ginger until fragrant. Add the onion and garlic, then sauté until slightly softened.
- Return the beef to the pot, then add enough water to fully submerge the meat, about 8 cups. Increase the heat to high and bring the water to a near boil.
- As the water heats, remove the scum that forms on the surface. Continue to do so until the water reaches a full boil.
- Add beef bouillon, a generous pinch of salt, and some fresh cracked pepper to taste.
- Cover and simmer over medium-low for 2 to 2½ hours, until the meat is tender. After simmering, add up to 4 cups of water to reach the desired broth level. Season with fish sauce, salt, and pepper to taste.
- Add the potatoes and corn. Continue to simmer for 10 minutes, or until the potatoes are tender and the corn is cooked through.
- Add the green beans, then simmer for another 3 minutes or until tender yet retain their color.
- Add the bok choy and napa cabbage, then simmer for about 2 minutes until the vegetables are tender but still vibrant. Turn off the heat.
- While not traditional, garnishing with cilantro stems is highly recommended for a fresh, aromatic flavor. Turn off the heat.
Video
Notes
- Beef: People usually go for lots of marrow bones to flavor the broth, but this recipe uses bone-in beef shank (cross-section cuts) and boneless shank. These types of meat require slow cooking, during which the collagen breaks down and results in tender, easily pulled-apart meat.
- Vegetables: I used potatoes, corn, green beans, napa cabbage, and Shanghai bok choy. Other vegetables that can be added like baby bok choy, carrots, regular cabbage, pechay, or spinach.
- Cilantro stems: While not traditional, adding cilantro stems gives the soup a fresh, aromatic kick that really amps up the flavor.
Dennis says
Sarap!!!!
Nora Reyes says
Maraming salamat, Dennis!