π΅π Philippines Β· Food
Bulalo (Beef Bone Soup)
By eatmundo Β· August 4, 2026
π΅π PHA legendary Filipino soup featuring beef shank simmered for hours until tender, releasing deep flavors from the marrow bone. It is simple, clear, and immensely restorative.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 1kg of beef shank in a large pot with 2 liters of water and bring to a boil.
- 2
Skim off the foam that rises to the surface using a mesh spoon to ensure a clear broth.
- 3
Add 2 chopped onions and 1 tsp whole peppercorns to the pot.
- 4
Reduce heat to low, cover, and simmer for at least 2 hours until the beef is fork-tender.
- 5
Add 2 peeled and quartered potatoes and cook for 10 minutes.
- 6
Season the soup with 3 tbsp fish sauce and 1 tsp salt, stirring well.
- 7
Add 200g of roughly chopped cabbage to the pot and cook for 2-3 minutes until just wilted.
- 8
Serve hot, ensuring each bowl gets a piece of the shank and some of the rich, marrow-infused broth.
Frequently Asked Questions
Why use beef shank?+
The shank contains the marrow bone and connective tissue, which are essential for creating the rich, gelatinous soup characteristic of Bulalo.
How to get a clear broth?+
The key is to skim the impurities as they rise to the surface during the initial boil and never let it boil vigorously.
Can I use a pressure cooker?+
Yes, a pressure cooker reduces the time significantly to about 45 minutes of cooking time, but simmering is more traditional.
What if the soup isn't salty enough?+
Adjust with fish sauce towards the end; it adds a savory depth that salt alone cannot provide.
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