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.
Units
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)
Instructions
- 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.
Asawa says
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!
Ann of Pressure Cooker Reviews says
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.
Didi McKeague-Foster says
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.
Didi McKeague-Foster says
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.
Cocoy says
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.
Marc Matsumoto says
Just to clear this up, I think kolokoy was confused, They’re looking at the photo before it was cooked, which is why there’s a raw onion and garlic in it (2nd one from the top). The photo at the top is the finished product without any changes. Straining the soup works too, but it’s a lot easier if you prevent the soup from getting cloudy to begin with. This can be achieved by doing a pre-boil and then dumping the murky water before cooking the bones and meat as specified in the steps above.
Jackolero says
nakakagutom po!!!
JOWJOW says
IM HUNGRY!!
yhow says
yeah i like bulalo and i like to zip the marrow shet..,,, hhhhmmmnnn….
Brian says
Amerikano ako. I went to the Philippines with my wife last year and fell in love with the food. This recipe is as good or better than any bulalo I had over there. I am becoming a pinoy chef now LOL. I am thinking about adding some shaved ginger root. What do you all think?
Marc Matsumoto says
Maybe not the most traditional thing to add, but I say go for it! I think it
will compliment the beefy flavor nicely:-)
Edslowhand says
Hello! My name is Edwin and I’m also a chef currently residing here in Toronto, Canada. Been here for more than 2 decades and my roots are from Angeles City, Pampanga. I’ve acquired my late father’s secret recipe in preparing the real tasty Capampangan Bulalo. No offense to anybody, but my best advice for a much more tastier recipe is to refrain from using pressure cooker, not only forces the blood out from the bones(the taste) a lot quicker, and a lot more different taste to it than using a palayok with lump charcoal. Since all chefs have secret recipes, this is one of my tips I can share. Enjoy and more power to you guys!
Jushinjungwest says
hi guy’s does anyone here know’s how to cook butt & balls of the cow? thanks guys
Skin_peeling says
I have a Bulalo house in Cavite…and one in tagaytay..different styles yet the core end..zip soup delicious bulalo!
Faisal says
MSARAP: please try it once and i hope u would like to eat always…very delicious and healthy….i am very thankful of my one friend who changed my eating habbits nd forsed me to eat nd like to Folipino Food.
E Torres says
not sure bout the heathy part. 🤣