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Beef Bulalo
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5 from 5 votes

How to Cook Beef Bulalo

Bulalo is basically beef shank soup with bone marrow still intact inside the bone.
Prep Time10 mins
Cook Time1 hr 50 mins
Total Time2 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 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.

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