A comforting Filipino beef marrow soup made with tender beef shanks, fresh vegetables, and a simple dipping sauce—perfect for cold or rainy days.
Cooking Tips:
• Removing the first batch of cooking liquid ensures a cleaner, less greasy broth.
• Use low heat after adding vegetables to keep them crisp and vibrant.
• For a richer broth, simmer uncovered for a few extra minutes before adding the vegetables.
Ingredient Tips:
• Choose beef shank with a good amount of marrow for authentic bulalo flavor.
• Pechay can be replaced with napa cabbage if desired.
• Use freshly cracked pepper for a more aromatic soup.
Bulalo
Acomforting Filipino beef marrow soup made with tender beef shanks, freshvegetables, and a simple dipping sauce—perfect for cold or rainy days.
Equipment
- 1 Pressure cooker
Ingredients
For the Bulalo:
- 3 kg beef shank bulalo
- 1 tbsp whole peppercorns
- 4 pcs dried bay leaves
- 1 tbsp salt
- 2 liters water for initial boil
- Additional water for final cooking
- 1 beef cube
- 1 medium onion quartered
- 2 tbsp fish sauce
- 1 small cabbage quartered
- A handful of pechay bok choy leaves
- Salt and pepper to taste
For the Dipping Sauce:
- Fish sauce
- Chopped chili
- Kalamansi halves
Instructions
Tenderize the Beef:
- In a pressure cooker, combine beef shank, peppercorns, bay leaves, salt, and 2 liters of water.
- Pressure cook for 1 hour or until meat is fork-tender.
- Drain and discard the cooking liquid to remove excess fat and impurities.
Make the Broth:
- Add fresh water to the tenderized beef in the pot.
- Stir in beef cube, onion, and fish sauce.
- Bring to a boil, then simmer for 15–20 minutes to blend flavors.
Add Vegetables:
- Add cabbage and cook for 3 minutes.
- Stir in pechay and cook for another 1–2 minutes until wilted.
- Adjust seasoning with salt and pepper.
Serve:
- Transfer to a large serving bowl.
- Serve hot with steamed rice and the dipping sauce on the side.
