Bulalo
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
4 Servings
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Calories
310 kcal
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Course
Main Course, Soup
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Cuisine
Filipino
Bulalo
Description
Bulalo is a hearty soup centered around bone-in beef shanks simmered gently in water to create a clear, rich broth. Onions, fish sauce, and peppercorns are added to deepen the flavor, while corn and pechay leaves introduce subtle sweetness and greenery. The broth is simmered slowly to develop flavor while keeping the meat fork-tender yet intact. Pork shank’s marrow enriches the broth with a gentle beefiness commonly associated with traditional Bulalo.
The soup balances savory, lightly sweet, and mild vegetal notes with the vegetables and seasoning. The use of fish sauce lends an umami depth, and the peppercorns add mild spicing. Corn cooks within the broth until tender, retaining its natural sweetness, and the quick-cooked pechay leaves soften without losing their color.
The combination is typically served hot, accompanied by a dipping sauce of fish sauce, fresh calamansi juice, and chopped chili peppers, allowing each diner to customize the flavor according to taste. This soup is a warming main dish that showcases the gentle richness of simmered beef broth paired with fresh vegetable components.
For clear broth, start with cold water and avoid boiling vigorously. Skimming impurities during simmering keeps the broth clean. Adjust seasoning with salt at the end to preference.
Ingredients
- 3 pounds beef shank bone-in
- water cold
- 1 onion large, peeled and quartered
- 2 tablespoons fish sauce
- 1 tablespoon peppercorns
- 2 corn husked and cut into halves
- 1 bunch pechay leaves separated
- 2 green onion stemmed and cut into halves
- salt to taste
Dipping Sauce
- fish sauce to taste
- calamansi juice to taste
- Thai Chili pepper chopped
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.
Notes
- Begin with cold water to ensure a clear broth and avoid cloudy or off flavors caused by hot water activating excess protein and dissolved minerals.
- Simmer the pot slowly rather than boiling to prevent broth cloudiness and to allow flavors to gently develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 49g | 98% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 974mg | 41% |
| Potassium | 1428mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 9429IU | 189% |
| Vitamin C | 97mg | 108% |
| Calcium | 285mg | 29% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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