Still clinging to the last vestiges of spring and the unusually cool weather we’ve been having, I wanted to break out my pressure cooker for one last hurrah before summer fully sets in. This dish comes from a country where the average temperature rarely falls below 80 degrees, making Bulalo a filling stew that’s deceptively light. Perfect, even in warmer weather.
Native to the Southern Luzon region of the Philippines, Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth. The seasonings vary from chef to chef with some using only salt and black pepper while other variations call for patis, bay leaves or even garlic. But at its core, Bulalo a simple cattleman’s stew, best made in a large cauldron with whatever veggies are growing near by.
In that respect, it’s actually quite similar to the Mexican beef stew, Caldo de Res, which is not entirely surprising given the 250 years of trade that occurred between the two countries while under Spanish rule.
To get the soup extra clear, I’ve employed a two boil technique that uses a short boil to remove all the impurities from the beef, followed by a long simmer to extract all the flavour from the meat and bones. The pressure cooker, cuts the cooking time by about two thirds, but if you have the time/patience you can also do this in a large heavy bottomed stock pot or dutch oven.
For the veggies, I’ve used corn, sayote, and baby bok choy, but I’ve also seen this made with pechay (chinese cabbage), green beans, potatoes, carrots, etc.
Ingredients
- 2 beef marrow bones (cut to expose marrow on one end)
- 1 pound beef shank
- 1 onion quartered
- 3 cloves garlic
- 1 teaspoon black peppercorns
- 2 tablespoons patis (fish sauce)
- salt (to taste)
- 2 cobs corn (cut into 2-inch segments)
- 1 chayote (peeled and cubed)
- 3 baby bok choy (leaves separated)
Steps
- Boil a large pot of water. Add the marrow bones and beef shank and return to a boil. Continue boiling until you don't see any more red blood coming from the meat or bones (about 10 minutes), then remove the meat and bones with tongs and scrub under cold water to remove any scum. Dump the water in the pot out and rinse the pot. This process rids the meat of excess blood and will ensure your soup is nice and clear.
- Return the cleaned meat and bones to the pot then add the onion, garlic, peppercorns and patis. Cover with water then bring it to a rolling boil and skim off any scum that accumulates.
- Reduce the heat to medium low. If you are using a pressure cooker, afix the lid and let it cook for 1 1/2 hours. If you're not using a pressure cooker, simmer until the meat on the shank is fork tender (4-5 hours). Skim off any excessive fat from the top but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a bowl, then strain the stock through a fine mesh sieve, discard the solids then return the meat and bones to the strained stock.
- Add the corn and chayote and simmer for another 20 minutes or until the chayote is tender. Salt to taste, then add the bok choy at the last minute. Serve with rice.
i am so envious of your clear soup. Mine always tunr out foggy, but incredibly delicious. I suppose I do not boil my bones for long enough during the scrubbing process. The soup is SO clear.
I also like the green garlic. 😉
make sure to skim it when you boil the bones and meat for it to be clear.
I recall the usual instruction (which works perfectly for me) is to bring the meat/bones to an initial boil, remove the meat/bones, throw away the water, rinse and return meat/bones to pot with fresh clean water sufficient for soup, then the spices and patis, bring to to a boil then turn down heat and simmer until tender, maybe 2 hours or more depending on how you chopped your bulalo beef shank. If many kilos of huge shanks it could take maybe 4 or more hours – simmer slowwwly, *NOT*BOIL*!!! Add veggies a few minutes in enough time before serving. You… Read more »
Ooh, bone marrow soup. I feel like this is almost a subversive dish in this day and age of raw this and acai berry that. Well done for making it look beautiful, it certainly sounds delicious, I bet the flavour is out of this world. Had to google chayote, we call them choko over thisaway. They’re hardly a well-known vegetable but my grandad used to grow them – they’re delicious!
In the Philippines, perhaps you would be referring to “sayote” if you want to buy it at your local palengke (market).
Wow. That looks amazing. Bone marrow is one my favorite things. This basically looks like a beefed up (ha) version of beef stock.
I could see how this could work just fine in warmer weather.
i am so envious of your clear soup. Mine always tunr out foggy, but incredibly delicious. I suppose I do not boil my bones for long enough during the scrubbing process. The soup is SO clear.
I also like the green garlic. 😉
Looks wonderful. Even though I am Indian (and they are a pressure cooker obsessed lot) I have a slight fear of them. Maybe this is the year to get over that–because the broth looks wonderful.
I love caldo de rez! I’ve never had the Filipino version. I’ve been thinking about making it sometime soon; I’ve been scoping out beef shanks. Thanks for the recipe!
Ooh, bone marrow soup. I feel like this is almost a subversive dish in this day and age of raw this and acai berry that. Well done for making it look beautiful, it certainly sounds delicious, I bet the flavour is out of this world. Had to google chayote, we call them choko over thisaway. They’re hardly a well-known vegetable but my grandad used to grow them – they’re delicious!
nice… soup looks clear, simple, clean and tasty. Sometimes I crave for soups like this. yum!
You had me at “bu”. ;D
Wow. That looks amazing. Bone marrow is one my favorite things. This basically looks like a beefed up (ha) version of beef stock.
I could see how this could work just fine in warmer weather.
Looks wonderful. Even though I am Indian (and they are a pressure cooker obsessed lot) I have a slight fear of them. Maybe this is the year to get over that–because the broth looks wonderful.
I love caldo de rez! I’ve never had the Filipino version. I’ve been thinking about making it sometime soon; I’ve been scoping out beef shanks. Thanks for the recipe!
nice… soup looks clear, simple, clean and tasty. Sometimes I crave for soups like this. yum!
You had me at “bu”. ;D
Yay for Filipino recipes! You’ve certainly employed a technique that’s new to me– most home cooks I know don’t care about the clarity, heh. But it does make for a very attractive soup. And mind you, it may not get actually cold, but it does rain hard sometimes– that’s cold enough for us to break out the soup! 🙂
Yay for Filipino recipes! You’ve certainly employed a technique that’s new to me– most home cooks I know don’t care about the clarity, heh. But it does make for a very attractive soup. And mind you, it may not get actually cold, but it does rain hard sometimes– that’s cold enough for us to break out the soup! 🙂
That’s definitely a new one for me. Sounds very unique and great flavors!
I do not need to read a recipe here, the photo speaks for this bowl of yummy goodness! Love the corn, so now gotta make some corn on the cob!
That’s definitely a new one for me. Sounds very unique and great flavors!
This is new, the flavours must be wonderful with the bone marrow. I just got my pressure cooker a week ago actually. Loving it.
I do not need to read a recipe here, the photo speaks for this bowl of yummy goodness! Love the corn, so now gotta make some corn on the cob!
The secret to a clear broth is never let your soup come to a rolling boil, it must be held at a simmer. When I cook meat for tamales (usually pork or beef with garlic, onion, and peppercorns) I cook it overnight on very low heat and I constantly skim the stock as it cooks, and my stock is always crystal clear.
This is new, the flavours must be wonderful with the bone marrow. I just got my pressure cooker a week ago actually. Loving it.
OMG Marc, this is remind me of my favorite soup when I was growing up. Delicious, we would eat this hot steam rice and of course the chili sambal. YUMMY!
The secret to a clear broth is never let your soup come to a rolling boil, it must be held at a simmer. When I cook meat for tamales (usually pork or beef with garlic, onion, and peppercorns) I cook it overnight on very low heat and I constantly skim the stock as it cooks, and my stock is always crystal clear.
OMG Marc, this is remind me of my favorite soup when I was growing up. Delicious, we would eat this hot steam rice and of course the chili sambal. YUMMY!
Gosh, you can cook bulalo better than I do 🙂 True, Philippine cuisine has a lot of Mexican + Spanish influence in it. When you visit the Philippines, I recommend that you go to Tagaytay for that ultimate bulalo experience. 🙂
Gosh, you can cook bulalo better than I do 🙂 True, Philippine cuisine has a lot of Mexican + Spanish influence in it. When you visit the Philippines, I recommend that you go to Tagaytay for that ultimate bulalo experience. 🙂
wow – you really did this justice. looks really delicious. oh my god… me wants now. this is ridic that you can justify making a stew in june! this weather blows… but that bulalo most definitely doesn’t
wow – you really did this justice. looks really delicious. oh my god… me wants now. this is ridic that you can justify making a stew in june! this weather blows… but that bulalo most definitely doesn’t
I loved ur blog. Hard work always pays off.
I also love cooking.
I loved ur blog. Hard work always pays off.
I also love cooking.
Wow!love the clear broth!Thanks for the tip,I’d love to make this soon!
Wow!love the clear broth!Thanks for the tip,I’d love to make this soon!
I am filipino by the way and I am happy to know you have featured one of our very own favorite dish. Marc, isn’t the marrow the same as the shank cut?
I’m not Marc, but yes, the leg bone with the marrow is the “shank cut”. I have my preferred tindero at the palengke here who always has the best shanks – he specializes in bulalo shanks. Good dude!
I am filipino by the way and I am happy to know you have featured one of our very own favorite dish. Marc, isn’t the marrow the same as the shank cut?
Technically they come from the same part of the cow (leg), but marrow bones are typically stripped of their meat and longer while a cross cut shank is the meat and bone cut together.
Hi Marc! I’m Filipino and I’m an avid follower of your blog. Kudos for featuring a great Filipino recipe like the bulalo, and kudos too for the technique on making the soup extra clear. That can be the tricky part for a beef-based dish such as this. More power!
Hi Marc! I’m Filipino and I’m an avid follower of your blog. Kudos for featuring a great Filipino recipe like the bulalo, and kudos too for the technique on making the soup extra clear. That can be the tricky part for a beef-based dish such as this. More power!
This kind of bulalo looks very delicious. Thank you for sharing this great article. It is very useful for those who loves cooking.
This kind of bulalo looks very delicious. Thank you for sharing this great article. It is very useful for those who loves cooking.
Bulalo Recipe (Filipino Beef Marrow Stew)…
Native to the Southern Luzon region of the Philippines, Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth. The seasonings vary from…
Bulalo Recipe (Filipino Beef Marrow Stew)…
Native to the Southern Luzon region of the Philippines, Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth. The seasonings vary from…
this would never be the real picture of this dish! in order for the picture to appear good, they added water, raw onion and raw garlic for the effect 🙁
Thanks for the yummy recipe! My parents butchered a cow last week and I got the shanks – this was absolutely delicious and my (chef) husband loved it. He said the flavors reminded him of his grandparents’ cooking in his childhood. First time I ever ate chayote fruit (we eat the green shoots here). I’ll definately make it again, and p.s. the broth does come out that clear!
Thanks for the yummy recipe! My parents butchered a cow last week and I got the shanks – this was absolutely delicious and my (chef) husband loved it. He said the flavors reminded him of his grandparents’ cooking in his childhood. First time I ever ate chayote fruit (we eat the green shoots here). I’ll definately make it again, and p.s. the broth does come out that clear!
Seeing this picture make me miss the bulalo from Batangas…where I am originally from…Here in US, I cook mine in my pressure cooker too…definitely faster but tastier and flavorful.
Stayed with my parents for about three months and the shanks I purchased in the filipino store were enormous. Needless to say, mom made the soup and I was in heaven. She also adds sherry but I don’t know at what point. I had a dish of plain steamed rice on the side and scarfed for breakfast and lunch the next day…Mom said I better learn how to make it- she’s 80 years old.
Stayed with my parents for about three months and the shanks I purchased in the filipino store were enormous. Needless to say, mom made the soup and I was in heaven. She also adds sherry but I don't know at what point. I had a dish of plain steamed rice on the side and scarfed for breakfast and lunch the next day…Mom said I better learn how to make it- she's 80 years old.
Actually, one can attain a clear broth… it’s actually an art how to make broth this clear. It’s the art of slow cooking–no hard boils, just little simmer for a long period of time. For the Vietnamese pho broth, the final broth is strained in 4 to 6 layers of cloth (cheese cloth). I do the same for my bulalo broth and what you’ll get is this elegant, expensive-looking, aromatic and flavourful 5 star-restaurant style broth. Try it.