A beef soup comprised of shank with bone marrow still inside the bone, Bulalo is considered to be one of the most favorite main dishes in the Philippines. Because of the popularity of this Filipino food, restaurants and eateries specializing in cooking Bulalo were put-up.Some of the famous “Bulalohan” can be found in Tagaytay City (Cavite) and Sto. Tomas (Batangas). Commercial restaurants also include Bulalo in their menu.
You do not need to exert much effort to prepare this dish. However, time and patience is necessary. you see, the key in preparing good bulalo is all in the meat. You should choose the appropriate meat (we are using shanks) and make it as tender as possible. Simmering beef or any other meat for longer periods of time makes it tender and releases all of its flavor. This is probably the reason why traditionally cooked Filipino Recipes tastes better — time and patience is always part of the ingredient.
I like to have bulalo during cold days. Sipping the soup alone makes me feel comfortable. This bulalo recipe that we have here is my favorite because it is the simplest yet it produces an excellent dish.
Try this Bulalo recipe and let me know what you think.
Bulalo Recipe
Ingredients
- 2 lbs beef shank
- ½ pc small cabbage whole leaf individually detached
- 1 small bundle Pechay
- 3 pcs Corn each cut into 3 parts
- 2 tbsp Whole pepper corn
- 1/2 cup Green onions
- 1 medium sized onion
- 34 ounces water
- 2 tbsp fish sauce optional
Instructions
- In a big cooking pot, pour in water and bring to a boil
- Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
- Add the corn and simmer for another 10 minutes
- Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
- Serve hot. Share and Enjoy!
vanjom says
Thanks Chef Paoix. It’s nice of you to drop by. BTW, the ukoy looks great.
paoix says
nice looking bulalo! now you’re making me hungry
kiko says
hello again pare! I find it interesting that you put “whole” onions…i’ll try it next time i make bulalo… what do you think it does na naiiba if i use sliced onions?
panfilo escueta says
hi,me and my family we’re staying here in italy, and it is only here that i’ve learned how to cook and it is bcoz of u and ur recipe…thanks BRO..! and MORE POWER 2 U..!!
adelaida acosta says
during the boiling process of the beef shank, i usually add ginger and garlic to add flavor and aroma
Elodie Jane Amora says
nothing better than a big bowl of Bulalo in this rainy season!
robie says
In making the Bulalo .,no need to put a salt? coz you didnt indicate …so what would be its taste…???
Vanjo Merano says
The fish sauce in the recipe replaces salt.
Eircka Grace Murcia says
I really miss home as well as the Filipino food. I will make Bulalo this weekend after work. I am craving a lot and I can’t wait.
Aida Bulan Huber says
I missed the bulalo recipe,and I try to search in the panlasang pinoy which I am just guessing to type panlasang pinoy,and i was so happy that i found your bulalo recipe,now I start cooking but i did not know what kind of beef meat but i had the beef ribs, and i don’t have corn,but i have cbbage, bokchoy, i will try again now i found your recipe.and i will tell you.thanks again, its wonderful.
Vanjo Merano says
Aida, you might want to cook Nilagang Baka (boiled beef soup) for now, since you have most of the ingredients for it. You can always cook bulalo when you have the ingredients available.
Jody Paguirigan says
Can i cook bulalo without sweet corn?
Melrose says
Ive been wondering the same thing! Its out of season now in Canada.
Joeviella Moss says
May I ask chef kung ano po pwede pangreplace sa pechay? Thanks.
Vanjo Merano says
You can use Napa Cabbage or regular cabbage.
Lili says
Bulalo is life. I tasted it while i was at a bday party, and wow. That’s just amazing, and this recipe is exactly like it. I did mine in a crockpot, over night, maybe 8-9hrs on low. Wow.
Thx again