Bulalo (Filipino Beef Marrow Soup) Recipe – Complete Guide
Bulalo (Filipino Beef Marrow Soup) Recipe – Complete Guide
Contents
Bulalo is a traditional Filipino beef soup from Batangas and Cavite, made by slow-cooking beef shanks and marrow bones until the collagen melts into a rich, clear broth. It typically includes corn, leafy greens like pechay or cabbage, and is served with rice and a dipping sauce of fish sauce and calamansi. The key distinguishing ingredient is the bone marrow, which sets it apart from similar dishes like nilagang baka.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6
Ingredients
- 1.5 kg beef shanks (cut into 2–3 inch pieces)
- 500 g beef marrow bones (cut to expose marrow)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2-inch piece ginger, sliced (optional – see note on conflicts)
- 4 stalks scallions, white and green parts separated
- 2 tablespoons fish sauce (patis)
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt (or to taste)
- 10 cups water (enough to cover meat)
- 2 corn cobs, each cut into 3 pieces
- ¼ head green cabbage, chopped
- 2 heads bok choy or pechay, halved lengthwise
For the dipping sauce (optional)
- 3 tablespoons fish sauce
- 1 tablespoon calamansi juice (or lemon juice)
- 1–2 red chili peppers, sliced
Instructions
- Parboil the beef – Place beef shanks and marrow bones in a large pot and cover with cold water. Bring to a rolling boil. Boil for 5–10 minutes, skimming off any scum that rises to the surface. Drain, discard the water, and rinse the beef and bones under cold running water. Rinse the pot as well.
- Start the broth – Return cleaned beef and bones to the pot. Add onion, garlic, ginger (if using), white parts of scallions, fish sauce, peppercorns, salt, and 10 cups water. Bring to a boil.
- Simmer until tender – Reduce heat to medium-low, cover, and simmer for 1.5 to 2 hours (or 1 hour in a pressure cooker – see table below) until the meat is fork-tender and starts to pull away from the bone. Skim off excess fat occasionally, but leave some for flavor.
- Cook the corn – Add corn pieces to the pot and simmer for 5 minutes.
- Add greens – Stir in cabbage and bok choy (or pechay). Simmer for another 3–5 minutes, just until the leaves wilt. Taste and adjust salt or fish sauce.
- Serve – Transfer to serving bowls. Garnish with green parts of scallions. Serve hot with steamed rice and the fish sauce–calamansi dipping sauce on the side.
Cooking Method Comparison
| Method | Simmer Time | Total Time (including prep) | Broth Clarity | Flavor Intensity |
|---|---|---|---|---|
| Stovetop (regular pot) | 1.5–2 hours (after parboil) | ~2.5–3 hours | Clear (if scum removed) | Deeply beefy, rich |
| Pressure cooker | 1 hour (after parboil) | ~1.5–2 hours | Very clear (faster extraction) | Slightly lighter but still full |
| Slow cooker | 6–8 hours on low | 6.5–8.5 hours | Cloudier (no parboil often) | Mellow, well-blended |
Note: Times are based on source recipes (NoRecipes.com, Iankewks.com). The pressure cooker method can reduce simmer time by about two-thirds.
Tips and Notes
- What gives bulalo its signature flavor? The bone marrow. As the bones cook, the fat and collagen melt into the broth, creating a silky, savory soup. Be careful not to stir too vigorously or the marrow may fall out of the bones.
- Why parboil? The first boil removes impurities (blood and scum) from the meat, resulting in a clearer, more visually appealing broth.
- Ingredient conflicts:
- Some sources (e.g., Wikipedia, NoRecipes) do not include ginger in traditional bulalo, claiming it changes the dish to nilagang baka. However, other sources (e.g., YouTube channel Recipes by Nora) and many home cooks add ginger for warmth. This is a known conflict – if you add ginger, some purists may no longer consider it true bulalo.
- Beef bouillon cubes (optional, per Iankewks) are not traditional but are sometimes used to intensify beefiness. Use with caution so as not to overpower the natural marrow taste.
- Vegetable substitutions: You can use pechay (Chinese cabbage), sayote (chayote), potatoes, carrots, or green beans – whatever is in season. Corn and leafy greens are the most common.
Frequently Asked Questions
What is the difference between bulalo and nilaga?
Bulalo always includes beef marrow bones; the marrow is the star. Nilagang baka uses meaty cuts like brisket or short ribs without marrow. Nilaga may also include saba bananas or potatoes, which are not typical in bulalo.
Can I make bulalo in a slow cooker?
Yes. After parboiling the beef (to keep broth clear), transfer to a slow cooker with the aromatics and water. Cook on low for 6–8 hours or on high for 4–5 hours until the meat is tender. Add vegetables in the last 30 minutes.
How do I keep the bone marrow from falling out?
Keep the pot at a gentle simmer, not a rolling boil. When stirring, do so gently. If some marrow escapes, it simply enriches the broth – still delicious.
How should I store leftovers?
Store bulalo in an airtight container in the refrigerator for up to 5 days. The broth will gel when cold due to collagen – that’s normal. Reheat gently on the stove or in the microwave.
Can I freeze bulalo?
Yes. Freeze the broth and meat (without vegetables, which become mushy) for up to 3 months. Thaw overnight in the fridge, then reheat and add fresh vegetables.
Related guides
- The Complete Guide to Beef Caldereta (Kalderetang Baka)
- Beef Mechado: A Classic Filipino Tomato-Based Beef Stew Recipe
- Beef Pares: The Ultimate Filipino Braised Beef Recipe
- Filipino Beef Tapa: The Ultimate Breakfast Cure
- Bistek Tagalog: The Ultimate Filipino Beef Steak Recipe