Bulalo is the kind of dish that wraps you in warmth with its rich, savory broth and tender, marrow-filled beef shanks. Every spoonful captures the essence of Filipino home cooking, where simple ingredients transform into deeply flavorful, hearty meals.
Ingredients Breakdown
Selecting the best beef shanks is essential for a rich and hearty Bulalo. Look for cuts with large, marrow-filled bones surrounded by a good amount of meat. The marrow melts into the broth, giving it an unmistakable depth, while the meat stays juicy and flavorful after long, slow cooking.
Building the broth starts with cold water, allowing the beef to release impurities gently as it comes to a boil. Onions lend natural sweetness and body to the broth, while fish sauce and whole peppercorns add layers of umami and gentle spice that simmer into the liquid over time.
Vegetables like sweet corn, pechay, and green onions complete the dish with bright, fresh flavors and a touch of natural sweetness. The corn soaks up the broth beautifully, while the pechay and green onions bring color and a delicate bite, balancing the richness of the beef.
Essential condiments bring Bulalo to life. A dipping sauce made from fish sauce, a squeeze of tart calamansi juice, and chopped Thai chilies offers a vibrant, spicy-sour counterpoint that heightens every spoonful.
Step-by-Step Preparation Guide
Preparing the beef is the first step to a clean, clear broth. Start by boiling the beef shanks briefly, then draining and rinsing both the meat and the pot. This crucial step removes any impurities, ensuring a broth that’s pure and shimmering.
Simmering for tenderness is where the magic happens. Return the beef to the pot with fresh cold water and bring it to a slow, steady simmer. Skim any remaining foam carefully, then add the aromatics and let the broth cook low and slow for 1½ to 2 hours until the meat is meltingly tender but still intact.
Adding corn and greens at the perfect moment ensures all elements are cooked just right. The corn goes in first to soften and sweeten without becoming mushy. The pechay and green onions are added just before serving, preserving their vibrant color and delicate textures.
Final seasoning is key to a balanced broth. A simple sprinkle of salt, adjusted to your preference, ties together the savory richness of the meat and the natural sweetness of the vegetables, creating a broth that’s both hearty and refreshing.
Recipe Tips & Frequently Asked Questions
How to keep the broth clear and flavorful
Always start with cold water and skim impurities as the broth comes to a boil. Avoid vigorous boiling once simmering to maintain clarity.
Tips for ensuring the beef is tender but not falling apart
Maintain a gentle simmer, not a boil, and check for doneness around the 1½-hour mark to avoid overcooking.
Best practices for layering flavors without overpowering the broth
Use fish sauce sparingly at the beginning and adjust to taste at the end to prevent the broth from becoming too salty.
Adjusting the dipping sauce to match your spice preference
Add more calamansi juice for brightness or extra chopped chilies for a fierier kick.
Can I use other cuts of beef for Bulalo?
Yes, cuts like beef neck or oxtail can work well, though the marrow from shanks is traditional and highly prized.
How long can Bulalo be stored and reheated?
Store in an airtight container for up to 3 days. Reheat gently over low heat to maintain the broth’s clarity.
Can I cook Bulalo in a slow cooker or pressure cooker?
Absolutely. Both methods can tenderize the meat beautifully, just adjust the liquid levels and seasoning to suit.
What are good substitutes if calamansi isn’t available?
Use a mix of lemon and a splash of lime juice for a similar tangy effect.
What to Serve With This Recipe
Perfect pairings like steamed jasmine rice or garlic fried rice are ideal companions, soaking up the flavorful broth and adding hearty substance to the meal.
Rustic sides such as crispy fried fish or simple salted eggs make traditional and satisfying accompaniments, offering a delightful contrast in texture and taste.
Fresh accompaniments like a tomato-cucumber salad or a small serving of pickled vegetables bring brightness and crunch to the meal, balancing the richness of the broth.
Creative Variations
Adding root vegetables like potatoes, carrots, or even sweet potatoes can turn Bulalo into an even heartier stew, perfect for bigger gatherings or colder days.
Spicing it up by tossing whole green chilies into the simmering broth infuses a gentle heat that blends beautifully with the savory flavors.
Serving Bulalo “dry” by separating the broth from the meat and vegetables offers a different presentation style, allowing guests to savor the marrow and beef with just a drizzle of the rich, concentrated broth.
Bulalo captures everything wonderful about Filipino comfort food: simple, hearty ingredients, slow-cooked into a broth that’s brimming with warmth and flavor. Whether shared around a festive table or savored quietly on a rainy day, this timeless dish brings people together, celebrating the beauty of home-cooked simplicity.
Ingredients
3 pounds Bone-in beef shanks
Cold water, as needed
1 large Onion, peeled and quartered
2 tablespoons Fish sauce
1 tablespoon Whole peppercorns
2 ears Corn, husked and cut in halves
1 bunch Pechay (bok choy), leaves separated
2 Green onions, trimmed and cut into halves
Salt, to taste
Dipping Sauce
Fish sauce, to taste
Calamansi juice, to taste
Thai chili peppers, chopped
Instructions
Place the beef shanks in a large, heavy-bottomed pot and pour in enough cold water to fully submerge the meat. Bring the pot to a rolling boil over medium-high heat. Once it reaches a boil, drain the beef and rinse it thoroughly under cold running water to remove any scum and impurities. Discard the cloudy water and rinse the pot clean.
Return the cleaned beef shanks to the pot and again cover with fresh cold water. Bring to a gentle boil, diligently skimming off any froth or impurities that rise to the surface. Once the broth is clear, add the quartered onion, fish sauce, and whole peppercorns.
Lower the heat, cover the pot partially, and allow the broth to simmer at a bare bubble for about 1½ to 2 hours. The beef should become tender and flavorful, yet still hold its shape without falling apart.
When the meat is tender, add the halved corn pieces and continue to simmer for another 10 to 15 minutes, until the corn is cooked through and sweet.
Introduce the pechay and green onions to the pot, letting them wilt and soften gently in the broth for about 2 to 3 minutes.
Season the broth with salt according to your preference. Serve the Bulalo piping hot, accompanied by a small bowl of fish sauce mixed with calamansi juice and chopped Thai chili peppers for dipping.
Bulalo Recipe
Ingredients
- 3 pounds Bone-in beef shanks
- Cold water as needed
- 1 large Onion peeled and quartered
- 2 tablespoons Fish sauce
- 1 tablespoon Whole peppercorns
- 2 ears Corn husked and cut in halves
- 1 bunch Pechay bok choy, leaves separated
- 2 Green onions trimmed and cut into halves
- Salt to taste
Dipping Sauce
- Fish sauce to taste
- Calamansi juice to taste
- Thai chili peppers chopped
Instructions
- Place the beef shanks in a large, heavy-bottomed pot and pour in enough cold water to fully submerge the meat. Bring the pot to a rolling boil over medium-high heat. Once it reaches a boil, drain the beef and rinse it thoroughly under cold running water to remove any scum and impurities. Discard the cloudy water and rinse the pot clean.
- Return the cleaned beef shanks to the pot and again cover with fresh cold water. Bring to a gentle boil, diligently skimming off any froth or impurities that rise to the surface. Once the broth is clear, add the quartered onion, fish sauce, and whole peppercorns.
- Lower the heat, cover the pot partially, and allow the broth to simmer at a bare bubble for about 1½ to 2 hours. The beef should become tender and flavorful, yet still hold its shape without falling apart.
- When the meat is tender, add the halved corn pieces and continue to simmer for another 10 to 15 minutes, until the corn is cooked through and sweet.
- Introduce the pechay and green onions to the pot, letting them wilt and soften gently in the broth for about 2 to 3 minutes.
- Season the broth with salt according to your preference. Serve the Bulalo piping hot, accompanied by a small bowl of fish sauce mixed with calamansi juice and chopped Thai chili peppers for dipping.
