Bulalo Batangas Recipe always reminds me of those sudden cravings on rainy days when all you want is something hot and soothing. Ever tried making it at home and ended up with meat that’s tougher than your dad’s slippers? Yep, been there. A few years back, I struggled to get the broth right. Luckily, I finally nailed a routine after chatting with some Batangueño friends. By the way, if you want your little ones to eat more soup (without grumbling), I found a cool list of kid-friendly Filipino recipes here. Now, let’s talk about the legit Batangas Bulalo, just how locals love it.

Ingredients for Bulalo

Ready for the grocery? Seriously, you won’t need anything fancy for authentic Batangas Bulalo. I can’t stand recipes with weird extras. Here’s what you’ ll actually use:

Beef shanks with bone marrow (ask the butcher, don’t be shy)
Corn on the cob, sliced into chunks
Whole peppercorns (just toss them in, don’t bother cracking)
Small head of cabbage (the regular round one, not those fancy curly types)
A couple of potatoes, peeled and quartered
Fish sauce (patis) for that classic Filipino kick
Two onions, peeled and halved
Water, lots of it (don’t skimp!)
Salt to taste

Full honesty—I sometimes add green beans or carrots if I feel like sneaking in extra veggies. That’s not super authentic, but hey, my kitchen, my rules.

Step by Step Cooking

Okay, here’s where it gets real. This isn’t a recipe you rush, like eggs on a busy Monday. But it’s relaxing in a weird way if you enjoy lazy Sunday cooking.

First, put the beef shanks in a big pot. Add just enough water to cover everything, and bring it to a boil. Skim off the icky stuff that floats up. Seriously, don’t skip that step. Some folks get grossed out by that scum.

When it’s looking clearer, add your onions and whole peppercorns. Lower the heat to a simmer—just lazy little bubbles.

Leave that pot alone for two and half hours, or until the meat gets so tender it tries to jump off the bone. Toss in the potatoes and corn. Wait another twenty minutes.

Last thing, cabbage and maybe a splash of fish sauce. Yup, cabbage wilts fast, so keep it in for five to ten minutes max.

I always taste the broth before serving. Sometimes I’ll tweak it with more salt. Or a bit more fish sauce if I’m feeling salty (pun intended). Trust me, there’s nothing worse than a bland Bulalo.

Oh, and here’s a tip. If you want a richer version for a special Sunday dinner, check out this beef bulalo rich bone marrow soup recipe.

“I never thought homemade Bulalo could taste just like Batangas until I followed this step by step. My kitchen smells like a five-star restaurant for hours!” — Leah, family friend

Tips for Rich Broth

Some say the magic of authentic Batangas Bulalo is really in the broth—not what floats in it. I agree 100 percent! So, let’s not mess it up.

First, slow simmer is your best buddy. Like, don’t even look at high heat. Just keep it slow and low. Patience isn’t just a virtue, it’s THE reason the broth gets that golden savory oomph.

Second, don’t crowd the pot. Too much stuff kills the flow. And please, start with cold water when you first set your meat in there.

Third, never rush the marrow. Give those bones time, and they’ll reward you with flavor you’ll never get from cubes.

At the end, maybe add a bit of extra fresh pepper and salt. If you’re brave, try tasting the marrow straight from the bone—next level experience!

Serving Ideas

Honestly, serving authentic Batangas Bulalo is the fun part. Everyone huddles around, waiting for their share.

Here’s what works best:

Serve piping hot with steamed white rice. Nobody wants cold broth, trust me.
Add a little dipping sauce of fish sauce, calamansi, and chili. Simple, but wow.
Don’t forget the bone marrow—you gotta scoop it out onto your rice.

Makes me hungry just writing this. Sharing a pot of Bulalo with family just feels different. Cozy, right?

Variations

Now, purists will shake their heads, but hear me out. There’s life beyond just beef and marrow. I mean, sometimes you gotta experiment, make it your own.

You can toss in some Batangas lomi noodles for a fun twist—sort of combining two local favorites. Or add more root veggies for a richer flavor (try sweet potato cubes if you feel adventurous).

If you really want to lean healthy, go light on the beef fat and cram in more greens. Eh, I’m not always in the mood for salad soup, but it works for some folks.

Oh, and I’ve tried swapping cabbage for pechay. Pretty tasty, not gonna lie.

Common Questions

Does Bulalo need a pressure cooker?
Honestly, you don’t have to. Old school style just takes longer but you get that deep, real flavor. I only use a cooker if I’m in a rush.

What cut of beef is best?
Always beef shank, with marrow! No shortcuts, okay? The bones bring all the taste. Don’t even think about stew meat.

Can I make it less fatty?
Sure, you can cool the broth, skim the fat, and reheat it. Or maybe just eat smaller portions—but who are we kidding?

Is Batangas Bulalo supposed to be clear or cloudy?
Traditionally, it’s somewhere in between. As long as it’s full of flavor, don’t sweat the details.

Can I reheat leftovers?
Oh, it’s even better the next day. Just be gentle—reheat slowly so the meat doesn’t dry out.

Bulalo Happiness: Why You Have To Try This At Home

So, if you’re tired of Bulalo that misses the mark, or just sick of pricey restaurant versions, try this. The magic’s in the simple steps and rich broth. I swear, once you make it right, you’ll skip expensive bowls forever. If you want more ideas, check some classic versions like Batangas Bulalo Recipe – Panlasang Pinoy, and there’s also a nice take on Bulalo at Foxy Folksy. For more homemade style, check this Beef Bulalo Recipe. Trust your instincts, make it your own, and let your kitchen smell like home.

Print Recipe

Bulalo

A comforting Filipino beef soup, perfect for rainy days, made with beef shanks, bone marrow, and vegetables simmered to perfection.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Course, Soups

Cuisine: Filipino

Keyword: Beef Soup, Bulalo, comfort food, Filipino Recipe, rainy day recipe

Servings: 4 servings

Calories: 500kcal

Ingredients

Main Ingredients

1 kg Beef shanks with bone marrow Ask the butcher for the best cut.
2 pieces Corn on the cob, sliced into chunks
2 tablespoons Whole peppercorns Just toss them in without cracking.
1 small head Cabbage Use regular round cabbage.
2 pieces Potatoes, peeled and quartered
2 tablespoons Fish sauce (patis) For that classic Filipino flavor.
2 pieces Onions, peeled and halved
10 cups Water Ensure ample water to cover all ingredients.
to taste none Salt Add salt as desired.

Instructions

Preparation

Place the beef shanks in a big pot and add enough water to cover.
Bring to a boil and skim off the scum that floats to the surface.
Once the broth looks clearer, add the onions and whole peppercorns.
Lower the heat to a simmer and cover. Cook for about two and a half hours.

Cooking

After two and a half hours, when the meat is tender, add the potatoes and corn.
Cook for another twenty minutes.
Finally, add the cabbage and a splash of fish sauce, cooking for an additional five to ten minutes.

Serving

Taste the broth and adjust seasoning if necessary before serving.
Serve hot with steamed white rice and a dipping sauce of fish sauce, calamansi, and chili.
Don't forget to scoop out the bone marrow onto rice!

Notes

For a richer broth, allow a slow simmer and avoid overcrowding the pot. Add extra fresh pepper and salt to taste. Leftovers taste even better the next day!