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How to Cook Bulalo

This is a recipe for bulalo or beef shank soup.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Beef
Cuisine: Filipino
Servings: 8
Author: Vanjo Merano


  • 7.5 lbs. Beef shank bulalo
  • 1 Knorr beef cube
  • 1 bunch Napa cabbage pechay Baguio
  • 2 pieces sweet corn divided into 3 parts
  • 15 to 20 pieces long green beans Baguio beans
  • 4 medium yellow onion wedged
  • 1 tablespoon whole peppercorn
  • 3 tablespoons fish sauce patis
  • 12 to 15 cups water


  • Boil water in a large cooking pot.
  • Add beef shank. Cover the pot and boil for 15 minutes.
  • Scrape the scums out of the cooking pot. Add whole peppercorn and onion. Cover the pot. Continue to cook in low heat for 2 to 3 hours or until the beef becomes tender. Note: you can use a pressure cooker to tenderize the meat. It should only take around 45 minutes.
  • Scoop the fats (oil) floating on top of the soup and discard.
  • Add corn. Cover and cook for 15 minutes.
  • Add long green beans (Baguio beans) and season with fish sauce (patis).
  • Arrange the fresh Napa cabbage (pechay baguio) on the serving bowl. Pour hot broth and arrange the beef shank, corn, and long green beans in the bowl.
  • Serve hot. Share and enjoy!


Serving: 8g