{"id":115978,"title":"Authentic Bulalo \u2013 Filipino Beef Shank & Marrow Broth","modified":"2026-06-12T12:31:41+02:00","plain":"A rich, comforting Filipino broth, slowly simmered with beef shanks, corn, and bok choy for a deeply savory soup.\n\n\n\nIn the bowl, a clear golden broth releases wisps of steam; the deep aroma of beef mingles with sweet onion and the gentle warmth of whole peppercorns. The shanks pull apart into long, tender strands, while the silky marrow melts into the steaming rice. \n\n\n\nA splash of patis and calamansi, sometimes brightened with sambal oelek, instantly lifts all that richness. In Tagaytay, a city on the border between Cavite and Batangas, savoring a steaming bowl of bulalo with a view of Taal Lake is almost a ritual. \n\n\n\nDelicious sambal\n\n\n\nWhat is bulalo?\n\n\n\nIn Tagalog, bulalo means \u201cbone marrow.\u201d In some dialects, the word can also refer to the knee bone or kneecap, which neatly captures the soul of the dish: a beef shank soup in which the marrow takes center stage. Very few ingredients, plenty of time.\n\n\n\nThe preparation begins with clear water. Slices of bone-in beef shank cook slowly with minimal seasoning: salt, patis, or both for salinity and umami, along with whole peppercorns and quartered onion that eventually melts into the broth. The goal is a clear broth with no dominant spices. It should taste cleanly of beef and marrow, while still feeling light on the palate despite its gelatinous richness.\n\n\n\nIn its most traditional form, especially in Batangas, no vegetables are added to the pot; some cooks even insist that the classic version contains no other \u201csahog\u201d besides beef. Today, green cabbage or pechay and corn cut into chunks are often added toward the end of cooking for crisp freshness and a gentle sweetness, all while soaking up the broth. Seasoning is then adjusted at the table with the classic sawsawan: patis + calamansi juice + bird\u2019s eye chili, bringing salt, acidity, and gentle heat.\n\n\n\nSinigang, another Filipino broth\n\n\n\nWhat bulalo is not: a soup perfumed with Western herbs (no thyme, no rosemary), nor a broth heavy with spices. Shortcuts such as bouillon cubes and flavor enhancers are common modern solutions, but they move away from the most authentic profile, which depends on slow extraction.\n\n\n\nIt differs from sinigang in its flavor profile (marrow-rich rather than sour) and, more broadly, from the wider family of soups and broths through its essential use of marrow bones. Corn has become common in modern versions, while nilaga more often includes potatoes, though some versions of bulalo use them too.\n\n\n\nFor another take on beef and broth, beef pares is served with garlic rice\n\n\n\nThe origins of bulalo\n\n\n\nIn southern Luzon, especially in Batangas and Cavite (with Tagaytay, thanks to its cooler climate, standing as one of the dish\u2019s strongholds), this soup was born in cattle country. It also relies on an ancient cooking method: simmering meat in water, a practice local tradition links to the pre-Hispanic era and one found in the nilaga family of \u201cboiled meats.\u201d \n\n\n\nIn the past, large cauldrons were set over wood or charcoal and left to simmer for hours. The collagen released its gelatin, the tendons softened, the marrow enriched the broth, and the liquid deepened in both color and flavor.\n\n\n\nIf you love collagen-rich dishes, try hong shao rou\n\n\n\nIn Tagaytay, bulalo is part of a deeply rooted tradition: a simmering pot, steaming bowls, and a shared meal overlooking Taal Lake. At home, just as in roadside bulalohan, hospitality sits at the center of the table: one large bowl for everyone, rice within easy reach, and small saucers of sawsawan ready to customize each bite. The marrow is eaten straight from the bone, and the meltingly tender pieces are passed around the table.\n\n\n\nLocal practice makes clarity a priority. The broth is skimmed carefully and kept at a gentle simmer, never a rolling boil. Some cooks also blanch the shanks before the long simmer to produce an especially clean broth. In Tagaytay, the soup is often kept over a very low flame to prevent the fat (called sebo when it cools and solidifies) from setting in the cold. Other cooks, in search of the purest possible beef flavor, cook the meat and vegetables separately. Now let\u2019s look at the ingredients and the role each one plays in a faithful bulalo.\n\n\n\nMain ingredients in bulalo\n\n\n\n\n\n\n\nThe essential ingredient is beef shank cut into thick slices, with bone and marrow: the famous \u201cbulalo cut.\u201d The meat becomes meltingly tender, while the bones release marrow and collagen into the broth.\n\n\n\nAs for vegetables, the strictest tradition leaves them out; modern practice often welcomes green cabbage or pechay for freshness and crunch, added near the end of cooking to keep the broth clear. \n\n\n\nCorn cut into chunks adds juicy sweetness and soaks up the broth; some cooks prepare it separately to avoid making the main pot too sweet. Potato, more typical of \u201cnilaga,\u201d can thicken and cloud the broth, while chayote offers a lighter, more discreet alternative. Carrots and green beans belong to more modern versions rather than the Batangas style.\n\n\n\nAmong the subtle accents: a little fried garlic for savory depth, ginger for freshness that cuts through the richness, and, occasionally, a bay leaf. These are more modern additions and are not especially typical of the traditional Batangas style. \n\n\n\nIn Batangas, some cooks occasionally add a small sachet of sibot (dried Chinese herbs) for herbal depth, though it is optional and rare outside the region. Flavor enhancers such as monosodium glutamate, vetsin, and bouillon cubes are common contemporary shortcuts; use them sparingly, because the most authentic balance comes from slow extraction, not artifice. \n\n\n\nOne essential rule if you want that characteristic gelatinous texture: use marrow bones. For serving, have the sawsawan ready (patis + calamansi + chili) and plenty of steamed white rice to accompany the broth and marrow.\n\n\n\nServing and condiments \n\n\n\nServe piping hot and share: place the bowl in the center, divide the marrow fairly, and offer small cups of broth to sip between bites if you like. At the table, everyone seasons their portion with patis, calamansi, and chili; in some regions, a soy sauce\u2013calamansi alternative (toyo-mansi) is also offered. \n\n\n\nThe markers of authenticity come down to a few clear signs: a clear broth, powerful but lightly seasoned; shank with visible marrow bones; discreet vegetables, or none at all, as in Batangas; and long, gentle cooking, which is preferable if you are aiming for the most traditional profile, rather than modern shortcuts such as cubes or flavor enhancers. \n\n\n\nKeep the soup at a simmer so the sebo does not set: bulalo is best enjoyed scalding hot and in good company.\n\n\n\n\n\n\tAuthentic Bulalo - Filipino Beef Bone Broth\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg beef shanks (bone-in)water (as needed (to cover the meat, then for simmering))1 white onion2.5 tablespoons fish sauce2 teaspoons whole peppercorns1 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))\t\n\t\n\t\tBlanch the meatPlace the beef shanks in a large pot, cover with water, and bring to a boil. Boil for about 10 minutes.Skim off the scum and any fat that rises to the surface. Remove the meat, then discard the blanching water.Prepare the vegetablesPeel the onion and cut it into quarters.Husk the corn if needed, then cut each ear into three pieces.Cut the bok choy into bite-size pieces and chop the scallion. Set the vegetables aside.Cook the brothReturn 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).Add the corn and boil for 15 to 20 minutes, or until tender. Season with salt to taste.Add the bok choy and cook for 2 to 3 minutes. Turn off the heat.ServingServe 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.\t\n\t\n\t\tClear broth tip: blanching the meat, then discarding the first cooking water, helps produce a cleaner, less greasy broth.\nCooking time: on the stovetop, simmer for up to 3 hours; in a pressure cooker, cook for 45 minutes to 1 hour, then finish uncovered to cook the corn and vegetables.\nServing: adjust the salt at the end (fish sauce is already salty), and add the calamansi\/lime right before eating.\n\t\n\t\n\t\tSoupes et bouillons, Suppen und Br\u00fchen, Zuppe e brodiFilippina, Philippine, philippinisch\t\n\n\n\n\n\nCulinary sources\n\n\n\n\u2022 Bulalo: A Hearty Soup for the Filipino Soul \u2013 SBS Filipino (English)\u2022 Bulalo \u2013 Wikipedia (English)\u2022 The Origins and Variations of Filipino Bulalo \u2013 KOLLECTIVE HUSTLE (English)\u2022 Bulalo \u2013 Traditional Soup Recipe from the Philippines \u2013 196 flavors (English)\u2022 Bulal\u00f4 \u2013 Reddit (English)\u2022 Bulalo \u2013 Ang Sarap (English)\u2022 Discover the Original Way to Prepare Bulalo in Batangas \u2013 GMA Network (Filipino)\u2022 Batangas Bulalo Recipe \u2013 Panlasang Pinoy (English)\u2022 Everything You Need to Know About Bulalo \u2013 Yummy.ph (English)\u2022 Bulalo \u2013 Kawaling Pinoy (English)\u2022 It\u2019s true: real bulalo is the kind you \u201cslurp,\u201d not the one\u2026 \u2013 Facebook (Filipino)\u2022 How do you cook your bulalo? Is it normal to add potatoes? \u2013 Reddit (English)\u2022 Filipino Beef Bulalo Recipe \u2013 Lahat Sarap (English)\u2022 My First Bulalo. Sarap!!! \u2013 Reddit (English)\u2022 Tagaytay Food Trip \u2013 Reddit (English)\u2022 How do you tell bulalo apart from nilagang baka? \u2013 Reddit (English)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/115978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=115978"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/115978\/revisions"}],"predecessor-version":[{"id":129863,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/115978\/revisions\/129863"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/115838"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=115978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=115978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=115978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}