Bulalo Recipe – Easy Filipino Beef Soup at Home

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What is Bulalo?

Bulalo is a traditional Filipino beef soup known for its clear, flavorful broth made by slowly simmering beef shank until tender. The bone marrow gently melts into the sabaw, creating a naturally rich and satisfying base. Usually cooked with corn and leafy vegetables, this dish is a staple in many Filipino households—simple to prepare, yet deeply comforting.

Often compared to other well-loved sabaw dishes like Nilaga, bulalo stands out for its deeper beef flavor and indulgent marrow, making it a go-to dish when something warm and filling is needed.

Why Masarap?

The secret to this dish’s appeal lies in patience. As the beef shank cooks slowly, it releases flavor into the broth without needing heavy seasoning. The peppercorns add mild heat, the corn gives a touch of sweetness, and the vegetables keep the soup balanced and fresh.

Each spoonful feels clean but comforting—malinamnam without being overwhelming. Similar to how Kansi offers richness with a regional twist, this version keeps things classic and homey, perfect for everyday cooking.

Best Enjoyed For

This Bulalo dish is best enjoyed for lunch or dinner, especially during cooler weather, rainy days, or family weekends. Bulalo is filling enough to serve as the main ulam and is best shared habang mainit-init pa ang sabaw.

Ingredients

2 lbs beef shank
34 ounces water
1 onion, peeled and halved
2 tablespoons whole peppercorn
2 corn cobs, each cut into 3 pieces
½ cabbage, leaves separated
1 bundle bok choy (pechay)
½ cup green onions, cut into 1½-inch pieces
Fish sauce, to taste (optional)

How to Cook Bulalo

Pour the water into a large pot or pressure cooker and bring it to a boil.
Add the beef shank, onion, and whole peppercorns.
Lower the heat and let the meat cook until tender—about 1½ hours on the stovetop or 30 minutes in a pressure cooker.
Once the beef is soft, add the corn and simmer for another 10 minutes to flavor the broth.
Season lightly with fish sauce, adjusting to taste if needed.
Add the cabbage, bok choy, and green onions, cooking just until the vegetables soften.
Turn off the heat and serve immediately while hot.

Serving Suggestions

This Bulalo soup is best enjoyed with plain white rice and a side of patis with calamansi and sili for dipping the beef. For contrast, pairing it with a crispy dish like Lumpiang Shanghai adds texture and makes the meal more satisfying.

If you enjoy soup-based Filipino meals, this also pairs well as part of a spread alongside sour soups like Sinigang na Beef for variety.

Storage Tips

Let the soup cool before transferring to a container.
Store in an airtight container and refrigerate for up to 2–3 days.
Reheat slowly on the stove to maintain the broth’s flavor.

Frequently Asked Questions

What cut of beef is best for bulalo?

Beef shank is the best choice because it has bone marrow, which gives the soup its rich, naturally flavorful broth.

How long does bulalo take to cook?

On the stovetop, it usually takes about 1½ to 2 hours. Using a pressure cooker can shorten the cooking time to around 30 minutes.

Can bulalo be cooked ahead of time?

Yes. This dish tastes even better the next day as the flavors deepen after resting.

Do I need to add fish sauce?

Fish sauce is optional. The broth is already flavorful, but a small amount can enhance the overall taste if preferred.

Can I freeze leftover bulalo?

Yes. Allow it to cool completely, store in freezer-safe containers, and freeze for up to one month. Reheat gently before serving.