Bulalo

Name: Bulalo
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1.5 kg beef shank with bone marrow; 2 ears of corn, halved; 1 small cabbage, quartered; 200g green beans, trimmed; 1 large onion, quartered; 2 tbsp fish sauce; 2L water; Whole black peppercorns; Salt; Steamed rice for serving

Bulalo (boo-LAH-lo)

Beef Bone Marrow Soup

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 522 kcal

A magnificent clear beef broth with massive bone marrow shanks, corn on the cob, cabbage, and green beans — Batangas province's gift to the Filipino soul, rich with melting marrow.

Nutrition & Info

Protein 38.0g

Carbs 25.0g

Fat 30.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ none

Equipment Needed

large stock pot ladle skimmer

Presentation Guide

Vessel: large deep bowl

Garnishes: scallion rings, whole peppercorns

Accompaniments: steamed rice, fish sauce with calamansi, chili peppers

Ingredients

1.5 kg beef shank with bone marrow
2 ears of corn, halved
1 small cabbage, quartered
200g green beans, trimmed
1 large onion, quartered
2 tbsp fish sauce
2L water
Whole black peppercorns
Salt
Steamed rice for serving

Instructions

1
Place beef shanks in a large pot, cover with water. Bring to a boil and skim off all scum and impurities.
2
Add onion and peppercorns. Reduce heat to a gentle simmer and cook 2-2.5 hours until beef is fall-off-the-bone tender.
3
Add corn and cook 10 minutes.
4
Add green beans and cook 5 minutes.
5
Add cabbage wedges and fish sauce, cook 3 more minutes until cabbage is just wilted.
6
Season with salt. Serve in large bowls, ensuring each gets a marrow bone. Scoop marrow onto rice.

💡

Did You Know?

The town of Mahogany Market in Tagaytay is famous as a bulalo destination, where visitors drive from Manila specifically to eat this soup in the cool highland air.

Chef's Notes

Equipment Tips

large stock pot
ladle
skimmer

Garnishing

scallion rings, whole peppercorns

Accompaniments

steamed rice, fish sauce with calamansi, chili peppers

The Story Behind Bulalo

Bulalo is the signature dish of Batangas province in southern Luzon, where cattle farming has been a way of life for centuries. The dish showcases the Filipino philosophy of extracting maximum flavor and nutrition from every part of the animal. The bone marrow, considered the most prized element, melts into the broth and is also scooped out and eaten directly with rice. Bulalo restaurants in Tagaytay have become a culinary pilgrimage destination.

🕐 Traditionally enjoyed rainy season, cold mornings in tagaytay 📜 Origins: Batangas tradition, pre-colonial

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