Warm your soul with this hearty, collagen-rich bone marrow soup – a Filipino classic perfect for rainy days or when you need nourishing comfort. Tender beef shanks, meltingly soft marrow, and fresh vegetables simmered in a clear, flavorful broth make this dish a beloved staple in Filipino households.
Why You’ll Love This Bulalo:
🍖 Rich & Nutritious – Bone marrow adds deep flavor and health benefits 🌧️ Rainy-Day Magic – Warms you up from the inside out ⏳ Slow-Cooked Goodness – Beef shanks become fork-tender 🍚 Perfect with Rice – Serve with patis & calamansi for extra zest
Secrets to the Best Bulalo:
✔️ Blanch the beef first – Removes impurities for a cleaner broth ✔️ Simmer for hours – Low and slow for maximum flavor extraction ✔️ Add veggies last – Keeps them vibrant and crisp-tender
How to Serve It Like a Pro:
🍋 With calamansi & patis – The classic Filipino dipping sauce 🌶️ Side of chili paste – For those who love heat 🥢 Extra scallions – For fresh, oniony crunch
Fun Fact: The marrow is the prized part – scoop it out with a spoon and spread it on rice!
Prep Time:
15 minsCook Time:
3 minsTotal Time:
18 mins
Servings6
Calories1051
Best Season
Suitable throughout the year
Description
Beef Bulalo recipe is a soup made with beef shanks and regular cabbage or Napa cabbage. One of the most popular dishes, especially during rainy days. Bulalo isn't complete without bone marrow. It's not healthy, but it's so delicious. It's best served hot and accompanied by rice, soy sauce, and calamansi on the side.
Ingredients
3kg Beef shank bulalo
1bch Napa cabbage pechay baguio
2 Sweet corn (divided into 3 parts)
1bch Scallion (chopped)
4 Yellow onions (wedged)
20 Long green beans (string beans)
1tbsp Whole peppercorn
3tbsp Fish sauce
1 Beef cube (any brand)
15cup Water
Instructions
In a large cooking pot, bring water to boil. Add beef shanks. Cover and cook for 15 minutes.
Remove the scums from the cooking pot with a scraper. Add the onion and whole peppercorns. Cover the pot with a lid. Cook for another 2 to 3 hours on low heat, or until the beef is tender.
Note that you can tenderize the beef in a pressure cooker. It should take no more than 45 minutes.
Scoop and discard the fats or oil floating on top of the soup then add beef cube.
Add in the corn and scallion. Cook for 15 minutes with the lid on.
Add long green beans Baguio beans and season with fish sauce.
Arrange the fresh Napa cabbage on the serving bowl. Pour hot broth and arrange the beef shank, corn, and long green beans in the bowl.
Serve hot and enjoy eating!
Nutrition Facts
Servings 6
Amount Per Serving
Calories1051kcal
% Daily Value *
Total Fat50g77%
Saturated Fat19.2g96%
Cholesterol267mg89%
Sodium1092mg46%
Potassium1959mg56%
Total Carbohydrate40.9g14%
Dietary Fiber8.9g36%
Sugars15.6g
Protein109.6g220%
Calcium 20 mg
Iron 72 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.