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