Bulalo is one of the main dishes Filipinos are proud of. It is made out of a bone marrow and shank in a stew with melted collagen in clear broth.
Southern Luzon especially Tagaytay and Batangas are known for restaurants serving the best bulalo.
It is effortless to cook bulalo though patience is a main part of the ingredients. Though this food has a lot of cholesterol, you cannot deny the fact that it is very delicious!
The bone marrow simmered for long period of time is the key to its tender meat and savory flavor. Bulalo is best for cold season, especially its broth. It’s really nice and comfy to take a sip of a hot beef soup especially during rainy days.
Here are the steps on how to make your very own flavorful bulalo:
3 lbs beef shank
½ pc small cabbage, whole leaf individually detached
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
1/2 cup Green onions
34 ounces water
1 medium onion, peeled and quartered
1 bundle of chinese cabbage (pechay), leaves separated
2 tbsp fish sauce (optional)
- In a large cooking pot, pour in water to cover meat into a boil over medium heat.
- Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates to top.
- Remove meat from water and wash under cold water to remove impurities. Discard liquid and rinse pot.
- In the pot, return meat and enough water to cover and bring to a boil. Skim 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 2 to 3 hours or until meat is fork tender.
- Add corn and simmer for 20 minutes or until corn is tender.
- Season with salt to taste. Add the cabbage, pechay and green onions and cook for about 3 minutes or until vegetables are tender yet crispy.
- Serve hot in a bowl.
- fish sauce
- soy sauce with calamansi
Share with your family and friends and tell us how they love your bulalo!