Beef Bulalo: Rich Bone Marrow Soup for Cold Days
- What is Bulalo?
- Recipe Rundown
- Cooking Tips
- Special Equipment
- Make-Ahead and Storage
- Common Questions
Bulalo beef bone marrow soup is honestly my number one lifesaver once the weather dips below tropical. I mean, have you ever come home soaked from surprise rain, toes half-frozen, nose red? You want something that warms you from the inside out – not another boring cup of coffee. That’s the kind of day when all I crave is a huge bowl of bulalo, steaming hot, with crazy-rich bone marrow you scoop right out. (And oh, if you’ve never done that, let me convince you!) If you’re looking to make bulalo at home, you want real tips, not just a recipe. You’re in the right spot.
What is Bulalo?
Here we go. Bulalo is one of those classic Filipino soups, basically a hug in a bowl. It’s made from beef shank and, more importantly, those glorious bones packed with marrow. A little bit wild, a little bit comforting. Filipinos swear by this as a top fix for chilly or rainy days – and trust me, nothing else satisfies that craving quite the same way.
You get a clear broth that tastes meaty and soothing. Those huge beef shanks? They simmer for ages so the meat just falls apart. You want marrow? Bulalo is where you get a spoonful and savor it, no shame. Every family puts their own twist on the stuff. Sometimes it’s loaded with corn. Other folks toss in leafy greens, potatoes, even bananas (cardaba, if you know, you know). Whenever I serve it, someone always argues over who gets the biggest bone. No joke.
Honestly, bulalo beef bone marrow soup is not fancy. It’s everyday cooking, but it tastes like five-star magic when you need comfort. Call it the Philippines’ answer to cold weather misery.
Recipe Rundown
Alright, let’s keep this straightforward. You don’t need to panic about fancy kitchen skills here. Here’s the simple way I make bulalo beef bone marrow soup at home:
- Beef shank with bone marrow: Get the meaty ones, about 2-3 large pieces. If you see more marrow, grab them. It’s the best part.
- Water: Around 12 cups (lots, bulalo is a brothy soup).
- Onion & whole peppercorns: Just slice one onion in half and throw in a spoonful of peppercorns.
- Fish sauce or salt: Fish sauce packs more punch, but salt works fine.
- Vegetables: Corn on the cob (cut into chunks), potatoes, green beans, cabbage, and pechay (or bok choy) – up to you, just don’t skip the greens!
Wash and boil the beef and bones first, dump that water (keeps it clear). Fill up with fresh water, return beef and bones, add peppercorns and onion. Simmer low and slow – really, let this take several hours. Once the meat’s tender, throw in potatoes and corn, cook til they’re soft, then the green veg at the end.
Here’s my family’s trick: right before serving, I scoop out the marrow if anyone hesitates (but usually there’s a race for it). Marrow melts fast, so don’t leave it in for ages.
Eat with plain white rice. Dip your beef in fish sauce with calamansi (lemon’s fine if you can’t find it). Sip the broth. Ahhh.
| IngredientPurpose | |
| Beef shank | Main protein, flavor base |
| Bone marrow | Unbeatable richness |
| Corn, cabbage | Add sweetness and crunch |
| Fish sauce/salt | Savory depth |
Hands down, this bulalo recipe changed weekday dinners for our family. We make it every time it rains, and my kids beg for extra marrow!
Cooking Tips
So you want real flavor, not bland soup, right? Here’s what helps, from all my mistakes (and wins).
First, get the beef shank cut thick, about two inches. Then, rinse that meat, throw it in cold water, boil it, and dump the water out. Serious. It helps skim off all that weird foamy sludge that ruins the broth’s clarity. I learned that the hard way when mine turned gray and… just, nope.
Refill the pot with water and your meat, and do a long, slow simmer. More time, more flavor. Some folks rush this part, but patience pays off. I let mine go at least 2-3 hours, sometimes more if the beef’s still tough. If the marrow’s about to fall out into the soup, fish the bones out to stop it from melting away completely!
Add your harder veggies (like potatoes, corn) once the beef is almost there, and greens at the very end. Overcooked greens are bland and sad. Taste before you serve – add more fish sauce if it’s dull.
Oh, and don’t forget to keep skimming the broth every now and then. You want it clear, not murky. Yes, it’s a bit of work, but so worth it.
Personal warning: your kitchen will smell intensely beefy. You’ll probably get random hungry neighbors knocking (it happened to me – more than once).
Special Equipment
Honestly, you don’t need much, but a few things help:
Big soup pot – the kind that’s a pain to store but perfect for boiling up beef bones. Don’t go for a shallow one or you’ll regret it once you start ladling. I sometimes use a slow cooker if I’m out all day (life saver, by the way).
A good spoon or ladle – for digging into the marrow at the end (the best part, really).
Knife and chopping board – obviously, unless you like struggling with cabbage leaves everywhere.
If you have it, a strainer helps skim off nasty broth bits, but it’s not required. Some folks even bust out a special marrow spoon (I wish I had one, but a teaspoon is fine). That’s all, no wild gadget shopping. Just basics. Old school.
Make-Ahead and Storage
Bulalo beef bone marrow soup actually gets tastier after it sits. If you have leftovers (rare in my house!), let it cool, then stash it in the fridge. The fat might harden up on top but that’s easy to scrape off and actually good flavor for reheating.
Pro-tip: Store the bones and the veggies separately. Otherwise, your greens will go noodle-limp and strange. Marrow doesn’t reheat great, though. It sort of disappears. If you want big marrow moments, scoop it right before serving, every time.
Soup lasts a solid 3-4 days covered in the refrigerator. Some say you can freeze it, but I honestly don’t – somehow, mine is always gone way before I even try.
I usually reheat over low heat on the stove, never in the microwave. Keeps the broth tasting just right. If it thickens, add a splash of water. Still delicious, maybe even more so.
Common Questions
Q: Can I replace beef shank with another cut?
A: Not if you want the real bulalo beef bone marrow soup vibe. Shank has the best marrow and meaty taste. Brisket will work, but it’s honestly not the same.
Q: My soup tastes bland. What do I do?
A: Give it more time! And don’t be shy with fish sauce or salt. Sometimes a dash of crushed black pepper at the end helps, too.
Q: Can I use a pressure cooker?
A: Sure, especially if you’re in a rush. Cut the simmer time down by half. Just watch the marrow so it doesn’t all melt.
Q: Is bulalo healthy?
A: I mean, it’s packed with protein. But let’s be real, marrow is RICH. Enjoy it like a treat on cold days, not every single week.
Q: Any good sides with bulalo?
A: Rice, of course. But also try it with a zingy dip of calamansi and fish sauce. Heaven.
Bulalo
Ingredients
Main Ingredients
- 2-3 large pieces Beef shank with bone marrow Choose meaty shanks for the best flavor.
- 12 cups Water Needed for the soup base.
- 1 whole Onion Slice in half.
- 1 tablespoon Whole peppercorns Adds a flavorful punch.
- to taste to taste Fish sauce or salt Fish sauce is preferred for authenticity.
Vegetables
- 2 cobs Corn Cut into chunks.
- 2 medium Potatoes Cut into pieces.
- 1 cup Green beans Fresh or frozen.
- 1 cup Cabbage Chopped.
- 1 cup Pechay (bok choy) For added greens.
Instructions
Preparation
- Wash the beef shank and bones, then boil in cold water for a few minutes. Discard the water to maintain broth clarity.
- Refill the pot with fresh water, add the beef shank, peppercorns, and halved onion. Bring to a simmer.
Cooking
- Simmer on low for 2-3 hours until the beef is tender.
- Add potatoes and corn, cooking until they are soft.
- Finally, add the green vegetables (cabbage, pechay) to the pot and simmer for a few more minutes.
Serving
- Scoop marrow from the bones before serving.
- Serve hot with plain white rice and a dipping sauce of fish sauce with calamansi.
