Bulalo (Beef Marrow Soup)
Bulalo is the ultimate Filipino comfort soup — beef shanks and marrow bones simmered for hours until the broth turns rich and gelatinous. Loaded with corn, cabbage, and leafy greens, it’s a one-pot meal best eaten piping hot, especially on a rainy day. Scoop out the marrow and spread it on rice for the best part of the dish.
Watch It Made
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Instructions
- In a large pot, combine beef shank, marrow bones, water, onion, ginger, and peppercorns. Bring to a boil, skimming off scum as it rises.
- Lower the heat, cover, and simmer for 2 to 2.5 hours until the beef is fork-tender, topping up water as needed to keep the meat submerged.
- Season with fish sauce and salt. Add the corn and simmer for 10 minutes.
- Add the cabbage and sitaw; simmer until the vegetables are just tender, about 5 minutes.
- Add the pechay last and simmer for 2 minutes. Adjust seasoning to taste.
- Ladle into bowls, garnish with spring onions, and serve hot with a fish sauce-calamansi dip and steamed rice.
Cook's Tip
Simmer the shank and marrow bones low and slow rather than boiling hard — a rolling boil clouds the broth and toughens the meat, while a gentle simmer renders a clear, rich stock and lets the marrow slowly release its fat.