Bulalo

5 from 5 votes

Bulalo, with tender beef shanks, bone marrow, vegetables, and flavorful broth, is a hearty and delicious soup the whole family will love. Perfect for cold weather!

Prep Time15

Cook Time5

Total Time5 15

Course: Main Entree, Soup

Cuisine: Filipino

Servings: Servings

Calories: 310kcal

Author: Lalaine Manalo

Ingredients

3 pounds bone-in beef shanks
cold water
1 large onion, peeled and quartered
2 tablespoons fish sauce
1 tablespoon peppercorns
2 corn, husked and cut into halves
1 bunch pechay, leaves separated
2 green onions, stemmed and cut into halves
salt to taste

Dipping Sauce

fish sauce to taste
calamansi juice to taste
Thai chili peppers, chopped

US Customary - Metric

Instructions

In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.
In the pot, return meat and enough cold water to cover. Bring to a boil, skimming scum that accumulates on top.
When the broth has cleared, add onions, fish sauce, and peppercorns.
Lower heat, cover, and cook at a bare simmer for about 1 ½ to 2 hours or until meat is fork-tender but not falling apart.
Add corn and simmer for 10 to 15 minutes or until corn is tender.
Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender.
Season with salt to taste. Serve hot with fish sauce and calamansi.

Video

Notes

Start with cold water. The higher initial temperature of hot water draws more protein from the meat and bones, creating a cloudy broth. Hot water also has more dissolved minerals from the pipes, which can add an off taste to the soup.
Cook at a simmer. Rapid boiling may cause agitation that can cloud the broth. Low and slow cooking allows flavors in the dish to develop and become concentrated.

Nutrition