A comforting, deeply savory Filipino broth, slowly simmered with beef shanks, corn, and bok choy for a wonderfully flavorful soup.
In the bowl, a golden, crystal-clear broth sends up delicate wisps of steam; the clean aroma of beef mingles with sweet onion and the gentle heat of whole peppercorns. The shanks pull apart into long, tender strands, and the silky marrow melts into the bowl—perfect with steaming rice.
A splash of patis and calamansi—sometimes with a spoonful of sambal oelek—instantly lifts all that richness. In Tagaytay, a town on the border between Cavite and Batangas, having a steaming bowl of bulalo with a view of Taal Lake is practically a ritual.
Bulalo: what is it?
In Tagalog, bulalo means “bone marrow”. In some dialects, the word can also refer to the knee bone (the kneecap), which neatly captures the spirit of the dish: a beef shank soup where marrow takes center stage. Few ingredients, plenty of time.
It starts with plain water. Bone-in beef shank slices simmer slowly with minimalist seasoning: salt and/or patis for saltiness and umami, whole peppercorns, and onion quarters that eventually melt into the broth. The goal is a clear broth with no overpowering spices. It should taste cleanly of beef and marrow, yet still feel light on the palate despite its gelatinous richness.
In its most traditional form—especially in Batangas—no vegetables are added: some cooks even insist the classic version contains no other sahog besides the beef. Today, cabbage or pechay and corn cut into segments are often added at the end of cooking for crunch, freshness, and a touch of sweetness, all infused with the broth. Seasoning is then adjusted at the table with the classic sawsawan: patis + calamansi juice + bird’s eye chili, for salt, acidity, and gentle heat.
What bulalo is not: a soup perfumed with Western herbs (no thyme, no rosemary), or a broth loaded with spices. Shortcuts (bouillon cubes, flavor enhancers) are common today, but they move away from the most authentic profile, which is all about slow extraction.
It differs from sinigang in its profile (bright acidity versus marrow richness) and, more broadly, from the big families of soups and broths by its essential use of marrow bones. Corn is now common in modern versions, while nilaga more often includes potatoes (though some bulalo variations use them too).
The origins of bulalo
In southern Luzon—especially in Batangas and Cavite (with cooler-climate Tagaytay as one of its strongholds)—this soup emerged in a cattle-raising region. It also reflects an older technique: simmering meat in water, a practice local tradition links to pre-Hispanic times and that appears in the broader nilaga family (“boiled meats”).
In the past, large cauldrons were set over wood or charcoal and left to gently simmer for hours. Collagen releases its gelatin, tendons relax, marrow enriches the pot, and the broth deepens in both color and flavor.
In Tagaytay, bulalo is part of a deeply rooted routine: a pot kept gently simmering, steaming bowls shared with a view of Taal Lake. At home and in roadside bulalohan, hospitality is on full display at the center of the table—a big communal bowl, rice within reach, and small saucers of sawsawan to customize every bite. The marrow is scooped right from the bone, and the melting chunks are passed around.
Local cooks prize clarity. Skim the foam carefully and keep the pot at a gentle simmer—never a rolling boil. Some also blanch the shanks before the long simmer to keep the broth beautifully clear. In Tagaytay, the soup often stays over a very low flame so the fat (called sebo once cooled and solidified) doesn’t set in the chilly air. Others, aiming for the purest beef flavor, cook the meat and vegetables separately. Now let’s look at the ingredients—and what each one brings to a proper bulalo.
Key ingredients for bulalo
The star is beef shank, sliced crosswise with bone and marrow—the classic “bulalo cut”. The meat turns meltingly tender, while the bones release marrow and collagen into the broth.
When it comes to vegetables, the strictest tradition leaves them out entirely; modern cooks often add cabbage or pechay for freshness and crunch, stirred in at the end to keep the broth clear.
Corn cut into segments brings a juicy sweetness that soaks up the broth; some people cook it separately to keep the main pot from turning too sweet. Potatoes—more typical of nilaga—can thicken and cloud the soup; chayote is a lighter, more discreet alternative. Carrots and green beans are hallmarks of more modern versions, rather than the Batangas style.
Optional, subtle add-ins include fried garlic for a savory base note, ginger to cut through the richness, and—occasionally—a bay leaf. These are more modern tweaks and less typical of traditional Batangas bulalo.
In Batangas, some cooks sometimes add a small sachet of sibot (dried Chinese herbs) for an extra layer of herbal depth. It’s optional and rare outside the region. Flavor enhancers (monosodium glutamate, vetsin, bouillon cubes) are common modern shortcuts—use them sparingly, as the most authentic balance comes from slow extraction, not additives.
If you want that signature gelatinous texture, one rule is non-negotiable: you need marrow bones. For serving, have sawsawan ready (patis + calamansi + chili) and steamed white rice to go with the broth and marrow.
Serving and condiments
Serve piping hot and share: set the bowl in the center, divide the marrow fairly, and (if you like) sip little cups of broth between bites. At the table, everyone seasons to taste with patis, calamansi, and chili; in some regions, you’ll also see a soy sauce–calamansi dip (toyo-mansi).
The clearest signs of authenticity are simple: a clear broth that’s bold but lightly seasoned; shank with visible marrow bones; restrained vegetables (or none at all, as in Batangas); and a long, gentle simmer—preferred, if you’re aiming for the most traditional profile, over modern shortcuts (cubes, enhancers).
Keep the soup at a gentle simmer so the sebo doesn’t set: bulalo is best enjoyed scorching hot, with good company.
Ingredients
- 1 kg beef shanks bone-in
- water as needed (to cover the meat, then for simmering)
- 1 white onion
- 2.5 tablespoons fish sauce
- 2 teaspoons whole peppercorns
- 1 bok choy separate the leaves, then cut into bite-size pieces
- 2 ears of corn cut into 3 pieces each
- 1 stalk scallion finely chopped
- salt to taste
- black pepper freshly ground, to taste
- calamansi optional, or lime (for serving)
Instructions
Blanch the meat
- Place the beef shanks in a large pot, cover with water, and bring to a boil. Boil for about 10 minutes.1 kg beef shanks, water
- Skim off the scum and any fat that rises to the surface. Remove the meat, then discard the blanching water.
Prepare the vegetables
- Peel the onion and cut it into quarters.1 white onion
- Husk the corn if needed, then cut each ear into three pieces.2 ears of corn
- Cut the bok choy into bite-size pieces and chop the scallion. Set the vegetables aside.1 bok choy, 1 stalk scallion
Cook the broth
- Return the meat to the pot, add fresh water, and bring to a boil. Skim as needed until the broth looks clear.
- Add the peppercorns, onion, and fish sauce. Reduce to a gentle simmer and cook for up to 3 hours, or until the meat is tender (pressure cooker: 45 minutes to 1 hour).2 teaspoons whole peppercorns, 2.5 tablespoons fish sauce
- Add the corn and boil for 15 to 20 minutes, or until tender. Season with salt to taste.salt
- Add the bok choy and cook for 2 to 3 minutes. Turn off the heat.
Serving
- Serve very hot, with extra fish sauce and/or calamansi (or lime) on the side for squeezing in at the table. Add black pepper to taste.black pepper, calamansi
Notes
Culinary sources
• Bulalo: a hearty soup for the Filipino soul – SBS Filipino (English)
• Bulalo – Wikipedia (English)
• The origins and variations of Filipino bulalo – KOLLECTIVE HUSTLE (English)
• Bulalo: traditional Filipino soup recipe – 196 flavors (English)
• Bulalô – Reddit (English)
• Bulalo – Ang Sarap (English)
• Discover the original Batangas-style way to cook bulalo – GMA Network (Filipino)
• Batangas bulalo recipe – Panlasang Pinoy (English)
• Everything you need to know about bulalo – Yummy.ph (English)
• Bulalo – Kawaling Pinoy (English)
• It’s true: real bulalo is the kind you “slurp”, not the kind… – Facebook (Filipino)
• How do you cook your bulalo? Is it normal to add potatoes? – Reddit (English)
• Filipino beef bulalo recipe – Lahat Sarap (English)
• My first bulalo. Sarap!!! – Reddit (English)
• Tagaytay food trip – Reddit (English)
• How do you tell bulalo apart from nilagang baka? – Reddit (English)
Made this bulalo about 4 times now, and the blanching step always gives me that clean, clear broth with super tender shanks. Still just as satisfying every time, especially with patis and a good squeeze of calamansi 🙂
This bulalo took me right back to rainy weekends when my lola would keep a pot gently simmering all afternoon and call us to the table for hot rice and sawsawan with calamansi. The clear broth and that sweet corn flavor feel exactly like home, especially when you scoop the marrow straight from the bone 😊
This bulalo is the ultimate comfort food, with that clear, beefy broth and melting marrow that feels like a warm hug on a rainy day. Cozy vibes all around, especially with rice and a squeeze of calamansi 🙂
Thank you for sharing this bulalo recipe, the clear broth tips and timing made it so easy to follow and the flavor turned out incredibly comforting. The patis and calamansi suggestion was especially helpful for balancing the richness 😊