Bulalo Recipe
A beef soup with a rich and flavorful broth, made by simmering beef shanks and marrow bones with ginger and vegetables.
Servings 8
Calories 342kcal
Cost $25-$30
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.
Nutrition
Calories: 342kcal | Carbohydrates: 19g | Protein: 25g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 567mg | Potassium: 828mg | Fiber: 3g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 3mg