Fall-apart beef. A broth so clear you can see the corn at the bottom of the bowl. And a fat little puddle of bone marrow waiting to be scooped onto your rice. Beef bulalo is a Filipino soup made by simmering beef shank and marrow bones with onion, garlic and ginger until the meat is tender, then finishing it with fish sauce, sweet corn and cabbage. It takes about 3 hours on the stovetop or 45 minutes in a pressure cooker, and it needs zero bouillon cubes because the marrow does all the work.
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I make this both ways: low and slow when I have a lazy Sunday, pressure cooker when it is a Tuesday and I want it asap. The one step I refuse to skip is the minimum 30 minute soak. It pulls out the blood that turns bulalo broth cloudy and gray, and it is the difference between restaurant-clear soup and murky soup.
I used to eat this growing up especially if someone is about to get sick in the house I knew this would be on the menu.
Bulalo is a famous Filipino dish from Tagaytay and Batangas, where cattle country meets cool mountain air, and every Filipino family has their own version. Mine keeps it classic and clean, with a fish sauce in the background for umami and depth. If you love slow-simmered Filipino beef, my braised oxtail and beef kaldereta belong on your list too.
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- Step 1: Soak the beef shanks in cold water for at least 30 minutes, then drain and rinse. This is the secret to a clear broth.
- Step 2: Add the soaked beef shanks, ginger, onion, garlic and bay leaves to a large pot. Pour in water, bring to a boil. Reduce to low and simmer 2 to 3 hours until fork tender, skimming as it cooks. Pressure cooker: high pressure 45 minutes, then 15 minute natural release.
- Step 5: Season with fish sauce, soy sauce and black pepper, then add the corn and cabbage and cook about 10 minutes until tender.
- Step 6: Taste and adjust with more fish sauce, salt and pepper. Ladle into bowls with beef, marrow, veggies and broth, and serve with steamed rice.
What to serve
- Steamed jasmine rice (non-negotiable, the marrow goes on top)
- Sinangag (Filipino garlic fried rice) if you want to go all out
- Chicken lumpia for crunch next to all that soup
- Air fryer pork belly bites for the full Filipino feast
- Mango sago for dessert
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Beef Bulalo (Filipino Beef Shank and Bone Marrow Soup)
Ingredients
Equipment
Method
- Place the beef shanks in a large bowl, cover with cold water and soak for at least 30 minutes. Drain and rinse. This helps make a clear bone broth.5 pounds beef shank
- In a large pot or Dutch oven, add the soaked beef shanks, ginger, onion, garlic and bay leaves.1 onion, 4 cloves garlic, 1 thumb-size piece ginger, 2 bay leaves
- Pour in the 8 cups of water. Bring to a boil over high heat, then skim off the foam that rises to the top.8 cups water
- Reduce the heat to low, partially cover and simmer for 2 to 3 hours, until the beef is fork tender. Skim any fat or impurities from the broth as it cooks.
- Once the beef shanks are tender, stir in the fish sauce, salt and black pepper.2 tablespoons fish sauce, salt and black pepper
- Add the corn and cabbage and cook for about 10 minutes, until tender.4 ears corn, 1 head cabbage
- Taste the broth and adjust with more fish sauce, salt and pepper if needed.
- Ladle the soup into bowls, making sure each bowl gets a mix of beef shank, marrow, vegetables and broth. Serve with steamed rice.
- After the 30 minute soak, add the beef shanks, ginger, onion, garlic, bay leaves and 8 cups of water to the pressure cooker.
- Cook on high pressure for 45 minutes, then let the pressure release naturally for 15 minutes.
- Skim the broth, switch to the saute setting, then season and add the corn and cabbage. Cook for about 10 minutes, until tender.
- Garnish with lime wedges and cilantrolime wedges , cilantro
Notes
- Do not skip the 30 minute soak. It pulls out the blood that clouds the broth.
- Keep it at a gentle simmer, never a rolling boil, for a clear broth.
- Season with fish sauce after the beef is tender so the broth does not get too salty as it reduces.
- Make it a day ahead for the cleanest broth: chill overnight, lift off the solid fat, then reheat and add the vegetables.
- Store 3 to 4 days in the fridge. Freeze broth and beef (no cabbage) up to 3 months.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Beef Bulalo
What is the difference between bulalo and nilaga? Bulalo is made specifically with beef shank and marrow bones, while nilaga can be made with any cut of beef or pork. That marrow is why bulalo broth tastes richer and more buttery.
What cut of beef is best for bulalo recipe? Cross-cut beef shank with the marrow bone in the center is the best cut for bulalo. Look for pieces about 1 ½ to 2 inches thick, often labeled beef shank, osso buco or soup bones at Asian grocery stores like T&T, H Mart, 99 Ranch or Seafood City.
How do you keep bulalo broth clear? Soak the beef in cold water for 30 minutes, skim the foam after it boils, and keep it at a gentle simmer instead of a rolling boil. Hard boiling churns the fat into the broth, which is what makes it cloudy.
Can I make bulalo in an Instant Pot or pressure cooker? Yes, cook it on high pressure for 45 minutes with a 15 minute natural release. Then skim, season, and simmer the corn and cabbage on the saute setting for about 10 minutes.
How long does it take to cook bulalo? Bulalo takes 2 to 3 hours of simmering on the stovetop or 45 minutes in a pressure cooker. Add the 30 minute soak and 10 minutes for the vegetables when you plan your timing.
How do you eat the bone marrow in bulalo? Scoop the marrow out of the bone with a small spoon or tap the bone on your plate until it slides out. Spread it on hot rice with a splash of broth and a drop of fish sauce.
Can I freeze bulalo? Yes, freeze the broth and beef for up to 3 months, but leave out the cabbage. Thaw overnight in the fridge, reheat, then add fresh corn and cabbage so they stay bright and tender.
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