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
- 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)
Step-by-step instructions
Step 1 · Rinse the beef shanks under running water
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.
Step 2 · Once boiling
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.
Step 3 · Add the corn on the cob pieces and continue simmering for 10 minute...
Add the corn on the cob pieces and continue simmering for 10 minutes until the corn is sweet and tender.
Step 4 · Season the broth with fish sauce and salt to taste
Season the broth with fish sauce and salt to taste. Stir gently to combine.
Step 5 · Add green beans and simmer for 5 minutes until just tender
Add green beans and simmer for 5 minutes until just tender.
Step 6 · Add pechay and cook for 1-2 minutes
Add pechay and cook for 1-2 minutes, just until wilted but still bright green.
Step 7 · Ladle Bulalo into large bowls
Ladle Bulalo into large bowls, ensuring each serving has beef, marrow, vegetables, and broth. Garnish with chopped spring onions if desired. Serve hot.
Why this recipe 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.
A note on tradition
Bulalo is a cherished dish in the provinces of Batangas and Cavite, where cattle farming is prevalent. Traditionally, it’s served during family gatherings, fiestas, or cold weather, symbolizing warmth and communal sharing. The ritual of eating marrow from the bone is a nostalgic experience for many Filipinos. While Bulalo is now enjoyed nationwide, its roots remain deeply tied to the southern Luzon region.