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