Bulalo celebrates the deep flavor that can be drawn from simple ingredients through slow cooking. Beef shanks and marrow bones are gently simmered for hours, allowing the meat to become tender and the marrow to enrich the broth. Sweet corn adds a subtle sweetness, while pechay and green onions provide freshness and balance.
The dish is particularly identified with Batangas and nearby areas of Southern Luzon, where cattle-raising traditions helped make beef dishes an important part of regional cooking. Today, bulalo is served throughout the Philippines, from family kitchens to restaurants specializing in classic Filipino comfort food.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Beef Bulalo Recipe
Description
Nothing beats a steaming bowl of homemade Filipino Beef Bulalo, especially when the broth is rich, the beef is incredibly tender, and the bone marrow practically melts in your mouth.
There’s something about Beef Bulalo that instantly feels like home.Maybe it's the comforting aroma of beef slowly simmering in the kitchen, the sweetness of fresh corn, or that first sip of hot, flavorful broth that warms you from the inside out.
Ingredients
Instructions
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Blanch the beef — 10 minutes
Place the beef shanks and bones in a large pot and cover with cold water. Bring to a boil and simmer for 5–10 minutes. Discard the water, rinse the bones and meat, and wash the pot.
This removes much of the scum and gives you a cleaner, clearer broth.
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Build the broth — 15 minutes
Return the cleaned beef and bones to the pot. Add 10 cups fresh cold water, onion, white scallion parts, and whole peppercorns. Bring just to a boil, then immediately reduce the heat.
Add 1 tablespoon fish sauce. Keep the remaining fish sauce and salt for later.
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Slow-simmer the beef — 3–4 hours
Cover partially and simmer very gently until the beef is fork-tender. Skim foam and excess surface fat occasionally.
Add a little hot water if the liquid drops too far, but avoid diluting the broth unnecessarily.
The meat should pull apart easily, and the broth should taste naturally rich and beefy.
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Add the vegetables — 15–20 minutes
Once the beef is tender, add the corn and simmer 10–12 minutes. Add green beans, if using, and cook 3–4 minutes.
Add the cabbage and cook another 3–5 minutes. Add bok choy and green scallion tops for the final 2 minutes, until just tender.
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Perfect the seasoning and serve
Add the remaining tablespoon of fish sauce. Taste, then add salt gradually until the beef flavor comes alive. Add the optional beef cube only if you want a stronger, more seasoned broth.
Combine the sawsawan ingredients in a small bowl. Serve the bulalo piping hot with steamed white rice and dipping sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 380kcal
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Five secrets to exceptional bulalo
- Use marrow-rich beef shanks. Extra knuckle or marrow bones give the broth more body and depth.
- Never boil aggressively. A barely bubbling simmer helps keep the soup clear and prevents the marrow from breaking apart too quickly.
- Don't rush the beef. Texture matters more than the clock. Some shanks need 4 hours or longer.
- Season toward the end. As water evaporates, flavors concentrate. Adding all the salt immediately can make the broth too salty.
- Don't overcook the vegetables. The greens should stay vibrant, and the corn should taste naturally sweet.
