Let’s be honest, nothing makes you feel at home on a gray, rainy day quite like a steaming bowl of beef bone marrow soup. The Filipino bulalo recipe is my not-so-secret way to turn practically any “blah” day into something warm and special. If you’ve ever wondered why some soups just hit different, well, bulalo is the reason. I started making it, honestly, because my grandma told me I would crave it as an adult (granny was right again). If you’re always craving comforting eats like me, you might want to check out these healthy Filipino recipes or go see how this dish compares with other kid-friendly Filipino recipes.

What makes a good bulalo?

Alright, so not all bulalo is what I’d call “legendary.” A good one feels like a bear hug for your insides. It’s about beef shank that gets fall-off-the-bone tender, and marrow so soft you can slide it right out (and I mean, who can resist that part?). The soup’s not just ordinary broth, either. It’s got this rich, almost buttery beef taste, but isn’t too heavy. And hey, it’s gotta be clear—if it’s cloudy or greasy, something went sideways.

The Filipino bulalo recipe really shines when you let it simmer low and slow. Cutting corners just makes a mediocre soup. Add that to the must-list: patience. Oh, and don’t forget about the magic veggies—corn (trust me), green beans, cabbage, and sometimes potatoes if you’re feeling wild. Everything’s cooked perfect, not mushy, not raw, just right.

Once, I had bulalo at a birthday party—totally not fancy but felt like a five-star restaurant meal, no kidding. Sometimes, it’s the people you’re slurping with but mostly, it’s a good recipe done with love.

“Best comfort food EVER! After trying bulalo at your place, I keep craving that deep beefy goodness. Even my picky eater husband loved it.” – My friend Anna

Ingredients and preparation

Okay, don’t be weirded out by the “bone marrow” bit. It sounds hardcore but honestly, it just needs the right beef shank cuts (look for the bone in the middle—can’t skip this part!).

Here’s what you’ll toss into the pot:

Beef shank with bone marrow chunks (ask your butcher if you’re not sure, they’ll know)
Water (cold, not hot at the start)
Ginger (about an inch, chopped rough)
Onion (one whole, peeled, quartered)
Corn on the cob, cut into chunks
Baby potatoes (or literally, whatever potato you have lying around)
Cabbage (just half the head, sliced into wedges)
Green beans (a handful, ends snapped off)
Fish sauce or salt (I say fish sauce, for that Filipino vibe)
Whole peppercorns

So yeah, pretty straightforward! Oh, and seriously, rinse your beef shank before it hits the pot. Makes a big difference, less “meaty funk,” you know? If you want to level up your game, read up on making a super rich version of bulalo (they do it so well over at this beef bulalo rich bone marrow soup recipe).

Boiling beef and marrow

This part’s the “hurry up and wait.” Grab a big, heavy pot. Dump your beef shank in, fill up with cold water, and put in your ginger, onions, and peppercorns. Bring it slowly to a boil—don’t rush it or the broth gets all weird.

Skim off that foamy stuff that pops up—yeah, it looks pretty gross, but if you don’t do this your soup will be…eh…not clear. After it boils, drop the heat real low and just let it bubble gently for like two to three hours. Seriously, longer if you want that beef to really melt. Don’t forget to poke it with a fork to check for “falling apart” status.

Oh, funny story: my smoke alarm went off once because I let it boil too wild. Don’t walk away and forget. Your family will never let you live it down.

Cooking vegetables

Now, veggies go in last, not at the start. If you put them in too soon, you’ll get “bulalo mush”—nobody wants that. After the beef’s tender, drop in your corn and potatoes. Let those go for about ten minutes.

Then, toss in green beans, and just before you’re about to serve, wedge in the cabbage. Let it wilt a little, but don’t let it go limp. It’ll soak up the broth like a tasty sponge. I learned the hard way that my family straight-up boycotts mushy cabbage—they’re dramatic about it, too.

Sometimes, if there’s extra at the table, I get creative and add whatever green stuff I find in the fridge. It’s never failed me.

Flavor tips

Here’s where you get all chef-y, but in a chill way. Once the veggies are almost soft, taste that broth. Add fish sauce or salt until you say “oh, that’s tasty.” Not a little, not too much—just right.

A quick hack? Add a little squeeze of calamansi or lemon if the taste’s a bit flat. It lights things up! But don’t go overboard—bulalo is about gentle flavors, not sour punch. Cracked black pepper on top… never a bad move!

If you want to see how this compares with other Filipino beef dishes, check out my experience with Pinoy beef tapa—super different, but both are so hearty.

Serving hot

There are a few ways I love to serve bulalo, but these hit the spot every single time:

Piping hot, with a bowl of white rice (mission critical in the Philippines)
Scoop out some marrow from the bone, spread it on your rice, then drizzle soup over it (trust me, it’s next-level)
If you’re feeling fancy, throw in some fish sauce mixed with calamansi juice on the side for dipping

If you’re prepping this for a group, a big pot in the middle of the table just invites people to dig in. There’s something about communal eating that makes the soup taste better. Just prepare lots of napkins—I promise marrow is wild stuff to eat neatly…

Health aspects

People ask me if Filipino bulalo recipe is healthy or just rich indulgence. I get it, marrow sounds, uh, decadent. But here’s the thing—it’s loaded with good stuff like collagen, minerals, and protein. That said, too much marrow all the time, maybe not so great for your cholesterol—so I usually save this soup for special afternoons or family weekends.

Veggies add fiber and vitamins, and as for the soup itself, it’s magic for when you feel run-down. Especially if you have a cold, or you’re just tired of blah takeout food.

What I like? You control the salt, so it’s not like eating instant noodles with mystery powder. Homemade bulalo just makes you feel human again.

Common Questions

Q: Can I use other cuts of beef if I can’t find shank?
A: Absolutely, but shank with the bone gives you the marrow and deep flavor. Chuck works in a pinch, but not quite the same magic.

Q: Is there a way to make bulalo in a pressure cooker?
A: Oh, for sure! It’ll take less than half the time and the meat gets super tender, just keep an eye on the veggies so they don’t go mushy.

Q: How do I keep the broth clear?
A: Start with cold water, skim off the scum early, and don’t let it boil too hard. Grandma wisdom, honestly.

Q: What’s the best rice to eat with bulalo?
A: Easy—plain steamed white rice. Garlic fried rice is a fun twist (here’s my garlic sinangag hack if you wanna try).

Q: Can I freeze leftovers?
A: Yup! Bulalo freezes well. Just leave out the cabbage and add fresh when reheating for the best taste.

Wrapping Up (Honestly, Are You Hungry Yet?)

So that’s the Filipino bulalo recipe, just how I do it at home, no kitchen secrets kept. It’s seriously become my number one comfort pick when the weather (or my mood) gets stormy. There’s no need to be precise or perfect with bulalo—just let it simmer, fill it with love, and share it with your favorite folks.

And hey, if you wanna compare with others out there, my always-trusted references include this super clear Bulalo Recipe (Filipino Beef Marrow Stew) | Pinoy Recipes and the approachable steps at Bulalo (Filipino Bone Marrow Soup) | Iankewks. Try one, try all—just don’t skip the rice. Eat, laugh, slurp, repeat.

Print Recipe

Bulalo

A comforting Filipino beef bone marrow soup that's perfect for rainy days, rich in flavor, and loaded with tender meat and vegetables.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course, Soup

Cuisine: Filipino

Keyword: Beef Soup, Bone Marrow Soup, Bulalo, comfort food, Filipino Recipes

Servings: 6 servings

Calories: 500kcal

Ingredients

Main Ingredients

2 lbs Beef shank with bone marrow chunks Ask your butcher for the right cuts.
12 cups Water Use cold water to start.
1 inch Ginger, chopped rough
1 Onion, peeled and quartered
2 ears Corn on the cob, cut into chunks
2 cups Baby potatoes Or any potatoes you have on hand.
1/2 head Cabbage, sliced into wedges
1 handful Green beans, ends snapped off
2 tablespoons Fish sauce or salt Fish sauce adds an authentic Filipino flavor.
1 teaspoon Whole peppercorns

Instructions

Preparation

Rinse the beef shank pieces under cold water to remove any impurities.
In a large heavy pot, add beef shank, cold water, ginger, onion, and peppercorns.
Bring the mixture to a boil slowly, skimming off any foam that rises to the top.
Once boiling, reduce the heat to low and let it simmer gently for 2 to 3 hours, or until the beef is very tender.

Cooking Vegetables

After the beef is tender, add corn and potatoes to the pot and cook for about 10 minutes.
Next, add green beans, and just before serving, introduce the cabbage wedges, letting them wilt slightly.

Flavoring

Taste the broth and adjust seasoning with fish sauce or salt to your preference.
For added brightness, a squeeze of calamansi or lemon can be beneficial.

Serving

Serve the bulalo hot in bowls, accompanied by a side of steamed white rice.
Scoop marrow onto rice, then pour broth over it for a delightful experience.

Notes

For best results, avoid adding vegetables too early to prevent them from becoming mushy. Bulalo freezes well without the cabbage, which can be added fresh upon reheating.

Traditional Filipino Bulalo (Beef Bone Marrow Soup)