Filipino Bulalo (Bone Marrow Soup)
Bulalo is Filipino soul food at its finest - beef shanks and marrow bones slowly simmered until the meat falls apart and the broth turns golden with flavor. Born in the cattle-rich provinces of Southern Luzon, this clear soup transforms humble ingredients into a bowl of luxury, where tender beef, buttery marrow, sweet corn, and crisp pechay come together in a steaming, soul-warming embrace that Filipinos swear can cure anything from homesickness to hangovers.Cultural SignificanceBulalo is more than just a soup in Filipino culture. It's a symbol of family gatherings and celebration, especially in regions like Tagaytay and Batangas where it originated.
Ingredients
For the Broth
- 3 lbs beef shanks with bone marrow buto-buto
- 2 whole onions quartered (sibuyas)
- 2 tablespoons whole black peppercorns paminta
- 2 tablespoons fish sauce patis
- salt to taste asin
- 12-14 cups water tubig
Vegetables
- 2 corn on the cob halved (mais)
- 1 large bundle Chinese cabbage/pechay pechay Baguio
- 2 medium potatoes quartered (patatas)
- 2 stalks celery cut into 2-inch pieces
- 2 green onions cut into 2-inch lengths (sibuyas dahon)
For Serving
- fish sauce patis
- calamansi or lime
- Thai chili peppers chopped (siling labuyo)
- Steamed rice kanin
Instructions
- Thoroughly clean the beef shanks under running water (Hugasan mabuti ang buto-buto). Fill a large pot with cold water and add the cleaned beef shanks. Bring the water to a full boil (Pakuluan hanggang kumulo) - this will take about 10 minutes.
- Once boiling, drain the water and rinse both the pot and the meat to remove impurities (Hugasan ang kaldero at karne). This first boiling helps achieve a clear broth later.
- Return the cleaned meat to the pot and add fresh cold water until the meat is completely covered (Lagyan ng sapat na tubig). Add the quartered onions, whole peppercorns, and fish sauce (Idagdag ang sibuyas, paminta, at patis). Bring to a boil again, then immediately reduce heat to maintain a gentle simmer at 85-90°C/185-195°F (Ibaba ang apoy at pakuluan ng banayad).
- Let the broth simmer gently for 2 to 2.5 hours (Pakuluan ng dahan-dahan ng dalawang oras), occasionally skimming any foam or impurities that rise to the surface (Alisin ang bumubula sa ibabaw). The meat should be tender but still holding its shape when pierced with a fork (Kapag malambot na ang karne pero hindi pa nagkakadurug-durog).
- After the meat is tender, add the quartered potatoes and corn (Idagdag ang patatas at mais). Continue simmering for 10-15 minutes until the potatoes are almost cooked through (Pakuluan hanggang malambot ang patatas).
- Add the celery pieces (Idagdag ang kintsay) and cook for another 3-5 minutes. The celery should retain some crunch (May crunch pa dapat ang kintsay).
- Finally, add the pechay and green onions (Idagdag ang pechay at dahon ng sibuyas). Cook for just 2-3 minutes until the vegetables are bright green and crisp-tender (Hanggang lumambot ng kaunti ang gulay).
- Taste the broth and adjust seasoning with salt as needed (Timplahan ng asin kung kinakailangan). The soup should be savory but not too salty, as diners can add more fish sauce to taste.
- Serve hot in large, deep bowls (Ihain ng mainit sa malalaking mangkok). Place small dishes of fish sauce, calamansi, and chopped Thai chilies on the table so each person can season their portion to taste (Lagyan ng sawsawan: patis, kalamansi, at siling labuyo). Always serve with hot steamed rice (Ihain kasama ang mainit na kanin).
- For the traditional way of eating bulalo, encourage diners to scoop out the bone marrow and add it to their rice or soup. The marrow can be seasoned with a little patis and calamansi for extra flavor (Masarap timplahan ng patis at kalamansi).
Notes
Clear Broth Secret (Malinaw na Sabaw)
Always start with cold water Blanch meat first to remove impurities Maintain gentle simmer, never rapid boil
- Always start with cold water
- Blanch meat first to remove impurities
- Maintain gentle simmer, never rapid boil
Flavor Enhancement
Add beef bones with more marrow for richer broth Don't skip the blanching step Season gradually throughout cooking
- Add beef bones with more marrow for richer broth
- Don't skip the blanching step
- Season gradually throughout cooking
Meat Selection
Look for shanks with visible marrow Choose cuts with some fat marbling Fresh meat is always better than frozen
- Look for shanks with visible marrow
- Choose cuts with some fat marbling
- Fresh meat is always better than frozen
Nutrition Information
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 67
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.003g | 0% |
| Sodium | 735mg | 31% |
| Potassium | 311mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5208IU | 104% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.