Beef Bulalo (Bone-in Beef Shank Soup)

Bulalo is basically beef shank soup with bone marrow still intact inside the bone. This is a very popular dish that is served in special occasions but you can order this dish in Filipino restaurants and fast foods all the time. My favorite part of bulalo is the tendon with the meat attached to the bone but what is really important in and what give the real flavor is the bone marrow. Just don’t eat too much of it because it is really high in cholesterol.  Want to try other beef shank recipe? try this beef bulalo mami recipe!

Beef Bulalo: A Nostalgic Filipino Classic

There’s something about a simmering pot of soup on the stove that brings back memories of family gatherings and Sunday lunches at my grandmother’s house. One dish that always stood out was bulalo, a bone-in beef shank soup that not only filled our bellies but warmed our hearts. While you can easily find this dish in restaurants or fast food joints across the Philippines, nothing quite compares to the homemade version. The flavors, tender meat, and the rich broth are worth the time and effort, and it’s a dish that’s close to the heart of many Filipino families, mine included.

Growing up, I would watch my Auntie prepare this dish during special occasions or when relatives from the province would visit. She would get the best beef shanks from the local market, ensuring they had plenty of marrow—the secret to a truly flavorful broth. Today, I carry on that tradition, often making it for my own family whenever I feel nostalgic or simply want to serve something comforting and hearty.

The Heart of Bulalo: Bone Marrow and Tender Meat

The star of this soup is the beef shank, which is cut crosswise to reveal the bone and its prized marrow. As the soup simmers, the marrow melts into the broth, enriching it with a depth of flavor that’s hard to beat. My favorite part, though, has always been the tender tendon attached to the meat. It’s a texture you grow to love—silky and rich, a true delicacy in every bite.

But of course, the bone marrow is what gives the soup its unique character. My brother always jokes that he could eat spoonfuls of it, but we all know it’s best to enjoy in moderation. After all, the marrow is high in cholesterol, so as much as we might want to indulge, it’s something to savor in small amounts.

The History Behind the Dish

Bulalo has its roots in the Batangas and Tagaytay regions of the Philippines, where the cool climate calls for hot, comforting soups. The abundance of cattle farms in these areas made beef a staple in the local diet, and bulalo became a beloved way to use beef shank cuts. It’s a humble dish, yet one that has gained national fame due to its hearty and nourishing qualities.

In traditional settings, bulalo is cooked low and slow to achieve the best texture and flavor. The broth, simmered with aromatics like onion, garlic, ginger, and peppercorns, becomes a fragrant, savory base that perfectly complements the beef. It’s a dish that brings people together, often served in large portions for sharing.

Cooking the Perfect Bowl of Bulalo at Home

Preparing bulalo may seem intimidating at first, but with a few simple tips, even beginners can master it. When buying the beef shank, it’s best to ask the butcher to cut it into 1 ½ inch thick pieces using an electric meat saw. This ensures that the marrow stays intact and the meat cooks evenly. If you’re new to cooking with beef shank, don’t worry—the key is patience. You’ll want to simmer it low and slow to allow the meat to become fork-tender.

Once you’ve placed the beef in a large pot and covered it with water, the real magic begins. Add aromatics like onion, garlic, ginger, bay leaves, star anise, and lemongrass. These ingredients infuse the broth with layers of flavor, making every sip a delight. Don’t forget to season with salt, and remember to skim off any scum that rises to the surface as the soup boils. This keeps the broth clear and clean-tasting.

After two hours of slow simmering—or if you’re short on time, about an hour and a half in a pressure cooker—the beef will be tender and ready to serve. Just strain the broth, reheat it, and get ready to add the vegetables.

Adding Vegetables: The Perfect Balance

No bulalo is complete without the addition of fresh vegetables. My mom always insisted that the combination of corn, cabbage, and pechay (bok choy) was what made the soup so special. The sweetness of the corn cuts through the richness of the broth, while the cabbage and pechay add a refreshing bite. When cooking the vegetables, be sure to simmer the corn for about five to seven minutes before adding the leafy greens, which only need a few minutes to soften.

Once everything is ready, arrange the vegetables around the beef in individual bowls. The vibrant colors of the corn, cabbage, and pechay make the dish not only appetizing but also visually pleasing. Pour the hot, flavorful broth over everything, and you’re ready to serve.

Serving and Enjoying Bulalo

Whenever I serve this dish, I can’t help but feel a sense of pride. Bulalo is more than just a meal—it’s a reminder of family traditions and a dish that connects generations. I often think back to the times when we would gather around the table, bowls of steaming soup in front of us, and the laughter and stories that filled the air. Today, when my own family enjoys bulalo, those memories come flooding back.

Whether you’re new to Filipino cuisine or have grown up with it, this dish is sure to become a favorite. It’s simple, comforting, and absolutely delicious. So the next time you’re looking for something to warm your soul, consider giving this recipe a try. You might just find yourself falling in love with this classic Filipino soup, just like I did.

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5 from 2 votes

How to Cook Beef Bulalo

Beef Bulalo is a Filipino delicacy, a bone-in beef shank soup with tender meat, aromatic spices, and rich bone marrow, creating a hearty and comforting dish that's perfect for any occasion.

Prep Time10 minutes mins

Cook Time1 hour hr 50 minutes mins

Total Time2 hours hrs

Course: Beef Recipe

Cuisine: Filipino

Keyword: beef bulalo, beef shank soup, bulalong baka

Servings: 4 servings

Calories: 447kcal

Author: Manny

Ingredients

• 1 and 1/2 kilo beef bulalo bone-in beef shank
• 1 whole white onion
• 6 cloves garlic crushed
• 3 pcs bay leaf
• 1 tsp black peppercorns cracked
• salt to taste
• 2 bunches pechay Chinese cabbage or pei tsai
• 1/2 head cabbage Napa variety
• 2 pcs corn in a cob slice 3 pcs each
• 1 stalk lemongrass pounded and tied into a knot
• 2 stalks leeks cut into 1 inch
• 3 pcs star anise
• 1 thumbsized ginger sliced
• 1 beef cube optional

Instructions

How to Cook Beef Bulalo :

• When buying in a supermarket ask the meat vendor cut the shank crosswise into 1 1/2" thick pieces.
• The best way to do this is to have it cut with an electric meat saw.
• Place the beef shanks in a large casserole. Cover with water.
• Add the onion, garlic, bay leaf, star anise, ginger, lemongrass and peppercorns.
• Season with salt. Set over high heat and bring to a boil, removing scum as it rises.
• Lower the heat, cover and simmer for two hours or until the beef is fork-tender.
• Alternatively, pressure-cook for one hour and 30 minutes.
• Using a slotted spoon, carefully remove the beef shanks and arrange at the center of individual soup bowls.
• Strain the broth. Reheat to boiling point. Cut corn into 3 pcs each.
• Core the cabbage and cut in half. Trim the ends of the pechay.
• Add the corn to the broth and simmer for 5-7 minutes.
• Add the cabbage and pechay leaves and simmer for another 3 minutes.
• Scoop the vegetables out and arrange around the bulalo.
• Pour in hot broth and serve at once.

Video

Notes

Cooking Tips for Beef Bulalo:

1. Choose the Right Cut of Beef Shank Selecting the right cut of beef shank is crucial for a successful Beef Bulalo. Ask your meat vendor to cut the shank crosswise into approximately 1 1/2" thick pieces. This ensures that the meat cooks evenly and reaches the perfect tenderness. Using an electric meat saw for this purpose is highly recommended.

2. Remove Scum for a Clear Broth When you bring the beef shanks to a boil, be diligent about removing any scum that rises to the surface. This step is essential for achieving a clear and flavorful broth. Skimming off the impurities helps maintain the purity of the soup, ensuring that the aromatic spices and seasonings shine through.

3. Serve Immediately Beef Bulalo is best enjoyed fresh and hot. As soon as the vegetables are tender and the broth is rich and aromatic, serve it immediately. The hot broth not only enhances the flavors but also ensures that the beef shanks remain tender. Waiting too long to serve may cause the beef to overcook and lose its desirable texture. Enjoy your Beef Bulalo piping hot for the ultimate culinary experience.