Bulalo
Soups • Philippines
About Bulalo
Rich beef shank and bone marrow soup with corn and cabbage
How to Make Bulalo (Traditional & Healthy Version)
Bulalo is a beloved Filipino beef shank soup known for its rich, clear broth and simple, nourishing ingredients. Originating from the cattle-raising regions of Batangas and Cavite, this classic dish is a staple in Filipino households, especially during cool, rainy days. What makes Bulalo special is the slow simmering of beef shanks, which releases marrow and creates a naturally flavorful broth without the need for artificial flavorings. This healthy Bulalo recipe brings the authentic taste of the Philippines to your kitchen while keeping nutrition in mind. By using lean beef shank and a bounty of local vegetables like pechay (Filipino bok choy), corn on the cob, and green beans, this soup delivers both comfort and sustenance. The clear broth is light, and the hearty vegetables add vitamins and minerals, making Bulalo a satisfying yet guilt-free choice. Enjoying Bulalo is more than just eating—it’s a cultural experience that brings families together around the dining table, sharing warmth and tradition.
Ingredients(for 1 large bowl with beef shank, vegetables, and broth)
- 500g Beef shank (with bone marrow) (locally known as 'bulalo cut')
- 1.5 liters Water
- 1 ear Corn on the cob (cut into 2-3 pieces)
- 1 bunch Pechay (Filipino bok choy) (washed and trimmed)
- 100g Green beans (trimmed)
- 1 medium Onion (peeled and quartered)
- 1 tablespoon Peppercorns (whole)
- 2 tablespoons Fish sauce (locally known as 'patis')
- to taste Salt
- 2 tablespoons Chopped spring onions (for garnish) - optional
Instructions
- 1
Rinse the beef shanks under running water. Place in a large pot with 1.5 liters of water. Bring to a boil, skimming off any scum that rises to the top to keep the broth clear.
10 minutes
Skimming ensures a clean, clear broth essential for authentic Bulalo.
- 2
Once boiling, lower the heat and add the quartered onion and whole peppercorns. Cover and simmer gently for 1.5 to 2 hours, or until the beef is tender and the marrow softens.
90 minutes
Simmer on low heat—gentle cooking extracts flavor without clouding the broth.
- 3
Add the corn on the cob pieces and continue simmering for 10 minutes until the corn is sweet and tender.
10 minutes
Adding corn later keeps it vibrant and naturally sweet.
- 4
Season the broth with fish sauce and salt to taste. Stir gently to combine.
2 minutes
Adjust the seasoning gradually to suit your taste preference.
Why This Dish is Healthy
This healthy Bulalo recipe is lower in fat by skimming excess oil and using lean cuts of beef. The abundance of vegetables provides essential micronutrients and fiber, making it filling and nutritious. It’s free from artificial additives and relies on natural flavors, perfect for those tracking calories or seeking wholesome Filipino comfort food.
Bulalo is rich in protein from the beef shank, which helps in muscle repair and satiety. The addition of corn, green beans, and pechay boosts the soup’s fiber, vitamins A, C, and K, as well as minerals like magnesium and potassium. By simmering the bones, you also extract collagen and minerals that benefit joint and bone health. Keeping the broth clear and limiting added fat makes this a light yet nourishing meal.
Pro Tips
- 💡Chill the broth after cooking and skim off solidified fat for an even lighter soup.
- 💡Use a pressure cooker to reduce simmering time while keeping the beef tender.
- 💡For maximum marrow enjoyment, use a small spoon to scoop it out of the bone.
Storage & Serving
Store cooled Bulalo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed to refresh the broth.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 95.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 4.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.0 g |
