Let me tell you why Bulalo holds such a special place in my heart. Nothing beats the moment when that steaming bowl of crystal-clear soup hits our dining table, especially during those rainy afternoons when the whole family’s home. I’ve spent years perfecting my Lola’s Bulalo recipe, and let me tell you, that moment when the beef just slides off the bone and the marrow melts into the golden broth? Pure magic!
This hearty Filipino bone marrow soup isn’t just food; it’s a warm hug in a bowl that brings back memories of weekend trips to Tagaytay, family gatherings where everyone fights over the utak (bone marrow), and late-night recovery meals after inuman sessions with friends.
While this bulalo recipe takes a bit of patience (good things can’t be rushed, ‘di ba?), it’s absolutely worth every minute. I’ve broken down my Lola’s secrets for achieving that perfectly clear broth and melt-in-your-mouth tender meat that rivals even the best bulaluhan in Batangas.
Get ready to create your own family food memories with this authentic Bulalo recipe that’s been tested, tweaked and loved in my own kitchen.
Why You’ll Love This Recipe
- Fall-off-the-bone Tender: The long, slow cooking process ensures incredibly tender meat
- Crystal Clear Broth: Our special technique guarantees a pristine, restaurant-style clear soup
- Rich in Flavor: Natural beef goodness without artificial seasonings
- Complete Meal: Protein, vegetables, and soup all in one dish
- Budget-Friendly: Makes the most of affordable beef cuts
- Perfect for Any Weather: Comforting in rain or shine
- Family-Style Serving: Ideal for Filipino family gatherings
- Health Benefits: Rich in collagen, minerals, and protein
Filipino Bulalo (Bone Marrow Soup)
Equipment
- Large stock pot (malaking kaldero)
- Skimmer or strainer (sandok)
- Sharp knife (kutsilyo)
- Cutting board (chopping board)
- Serving bowls (mangkok)
Ingredients
For the Broth
- 3 lbs beef shanks with bone marrow buto-buto
- 2 whole onions quartered (sibuyas)
- 2 tablespoons whole black peppercorns paminta
- 2 tablespoons fish sauce patis
- Salt to taste asin
- 12-14 cups water tubig
Vegetables
- 2 corn on the cob halved (mais)
- 1 large bundle Chinese cabbage/pechay pechay Baguio
- 2 medium potatoes quartered (patatas)
- 2 stalks celery cut into 2-inch pieces
- 2 green onions cut into 2-inch lengths (sibuyas dahon)
For Serving
- Fish sauce patis
- Calamansi or lime
- Thai chili peppers chopped (siling labuyo)
- Steamed rice kanin
Instructions
Stage 1: Preparing the Broth
- Clean the beef shanks thoroughly under running water
- Place beef in pot and cover with cold water
- Bring to boil and drain (first blanching to remove impurities)
- Rinse pot and return meat with fresh cold water
- Bring to boil again, reduce heat to simmer
- Add onions, peppercorns, and fish sauce
- Simmer for 2-2.5 hours or until meat is tender
Stage 2: Adding Vegetables
- Add potatoes and corn, cook for 10-15 minutes
- Add celery, cook for 3-5 minutes
- Add pechay and green onions, cook for 2-3 minutes
- Season with salt to taste
Perfect Bulalo Checklist:
- Broth: Crystal clear, golden tint
- Meat: Falls off bone but holds shape
- Marrow: Soft but not dissolved
- Vegetables: Crisp-tender, bright
- Aroma: Rich beef fragrance
- Taste: Clean, beefy, not greasy
Tips from Lola’s Kitchen
- Clear Broth Secret (Malinaw na Sabaw)
- Always start with cold water
- Blanch meat first to remove impurities
- Maintain gentle simmer, never rapid boil
- Flavor Enhancement
- Add beef bones with more marrow for richer broth
- Don’t skip the blanching step
- Season gradually throughout cooking
- Meat Selection
- Look for shanks with visible marrow
- Choose cuts with some fat marbling
- Fresh meat is always better than frozen
Traditional Serving Suggestions
- Main Serving Style
- Serve in large, deep bowls
- Include separate small bowls for patis-calamansi dipping sauce
- Provide small spoons for scooping bone marrow
- Essential Side Dishes
- Hot steamed rice
- Fresh calamansi
- Chopped chilies in fish sauce
Troubleshooting
- Tough Meat
- Solution: Extend cooking time at low heat
- Tip: Cut meat into smaller pieces next time
- Cloudy Broth
- Solution: Strain and skim more frequently
- Prevention: Maintain lower heat
- Bland Taste
- Solution: Add fish sauce gradually
- Tip: Season in layers while cooking
Ingredient Alternatives
- Meat Options
- Beef leg bones (if shanks unavailable)
- Beef neck bones
- Mix of different beef bones
- Vegetable Substitutes
- Cabbage instead of pechay
- Carrots instead of potatoes
- String beans for added variety
Storage & Reheating
- Storage
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Separate vegetables if storing long-term
- Reheating
- Stovetop: Low heat until hot
- Microwave: 2-3 minute intervals, stirring between
- Add fresh vegetables if needed
Variations
- Bulalo Mami
- Add egg noodles
- Include more green vegetables
- Bulalo Steak
- Reduce liquid for a thicker sauce
- Add mushrooms and butter
- Spicy Bulalo
- Add whole chilies while cooking
- Include ginger and lemongrass
Health Notes
- Rich in collagen and minerals
- High in protein
- Contains healthy fats
- Good for joint health
- High in calories – consume in moderation
Cultural Significance
Bulalo is more than just a soup in Filipino culture. It’s a symbol of family gatherings and celebration, especially in regions like Tagaytay and Batangas where it originated.Frequently Asked Questions
Q: How do I know when the meat is done? A: The meat should be fork-tender but not falling apart. Q: Can I cook this in a pressure cooker? A: Yes, reduce cooking time to 45-60 minutes on high pressure. Q: Why is my broth not clear? A: Follow the blanching technique and maintain low heat while cooking.Nutrition
The Story Behind Filipino Bulalo (Bone Marrow Soup)
Bulalo (Beef Marrow Soup) stands as a testament to the ingenuity of Filipino highland cuisine, particularly celebrated in the cooler regions of Southern Luzon like Batangas and Tagaytay. What makes this dish extraordinary isn’t just its rich, clear broth, but how it transforms tough beef shanks and marrow bones into a luxurious soup through hours of patient simmering. The result is a crystal-clear broth that carries the essence of beef, made even more indulgent by the buttery marrow that’s considered liquid gold by Filipino food enthusiasts.
The brilliance of bulalo lies in its elegant simplicity—unlike many Filipino dishes that layer multiple flavors, bulalo lets the natural sweetness of corn, the tenderness of the beef, and the richness of the marrow take center stage. Its popularity in cooler regions isn’t just about comfort; it’s rooted in the history of cattle farming in these areas, particularly Batangas, where the dish became a symbol of local pride and culinary excellence. The addition of native pechay, corn, and potato doesn’t just add nutrition—they become vehicles for delivering that rich, beefy flavor in every spoonful.
Today, while bulalo can be found throughout the Philippines, true aficionados still make the pilgrimage to Tagaytay or Batangas for the authentic experience—sitting at a roadside bulalohan in cool weather, sipping hot soup, and experiencing that magical moment when the marrow melts into the broth. Whether enjoyed at midnight after a long drive or as a warming lunch in cool mountain air, bulalo remains a testament to how Filipinos can elevate simple ingredients into something truly extraordinary.
Remember: Perfect bulalo isn’t about fancy ingredients—it’s about the patience to let the bones slowly release their flavor and the skill to achieve that pristine, clear broth that marks a master’s touch.