{"id":115978,"title":"Authentic Bulalo \u2013 Filipino Beef Shank & Marrow Broth","modified":"2026-03-03T10:58:29+01:00","plain":"A comforting, deeply savory Filipino broth, slowly simmered with beef shanks, corn, and bok choy for a wonderfully flavorful soup.\n\n\n\nIn 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\u2014perfect with steaming rice. \n\n\n\nA splash of patis and calamansi\u2014sometimes with a spoonful of sambal oelek\u2014instantly 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. \n\n\n\nA delicious sambal\n\n\n\nBulalo: what is it?\n\n\n\nIn Tagalog, bulalo means \u201cbone marrow\u201d. 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.\n\n\n\nIt 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.\n\n\n\nIn its most traditional form\u2014especially in Batangas\u2014no 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\u2019s eye chili, for 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), 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.\n\n\n\nIt 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).\n\n\n\nThe origins of bulalo\n\n\n\nIn southern Luzon\u2014especially in Batangas and Cavite (with cooler-climate Tagaytay as one of its strongholds)\u2014this 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 (\u201cboiled meats\u201d). \n\n\n\nIn 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.\n\n\n\nIf you love anything rich in collagen, try hong shao rou\n\n\n\nIn 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\u2014a 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.\n\n\n\nLocal cooks prize clarity. Skim the foam carefully and keep the pot at a gentle simmer\u2014never 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\u2019t set in the chilly air. Others, aiming for the purest beef flavor, cook the meat and vegetables separately. Now let\u2019s look at the ingredients\u2014and what each one brings to a proper bulalo.\n\n\n\nKey ingredients for bulalo\n\n\n\n\n\n\n\nThe star is beef shank, sliced crosswise with bone and marrow\u2014the classic \u201cbulalo cut\u201d. The meat turns meltingly tender, while the bones release marrow and collagen into the broth.\n\n\n\nWhen 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. \n\n\n\nCorn 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\u2014more typical of nilaga\u2014can 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.\n\n\n\nOptional, subtle add-ins include fried garlic for a savory base note, ginger to cut through the richness, and\u2014occasionally\u2014a bay leaf. These are more modern tweaks and less typical of traditional Batangas bulalo. \n\n\n\nIn Batangas, some cooks sometimes add a small sachet of sibot (dried Chinese herbs) for an extra layer of herbal depth. It\u2019s optional and rare outside the region. Flavor enhancers (monosodium glutamate, vetsin, bouillon cubes) are common modern shortcuts\u2014use them sparingly, as the most authentic balance comes from slow extraction, not additives. \n\n\n\nIf 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.\n\n\n\nServing and condiments\n\n\n\nServe 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\u2019ll also see a soy sauce\u2013calamansi dip (toyo-mansi). \n\n\n\nThe clearest signs of authenticity are simple: a clear broth that\u2019s bold but lightly seasoned; shank with visible marrow bones; restrained vegetables (or none at all, as in Batangas); and a long, gentle simmer\u2014preferred, if you\u2019re aiming for the most traditional profile, over modern shortcuts (cubes, enhancers). \n\n\n\nKeep the soup at a gentle simmer so the sebo doesn\u2019t set: bulalo is best enjoyed scorching hot, with 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 bouillonsPhilippine\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: traditional Filipino soup recipe \u2013 196 flavors (English)\u2022 Bulal\u00f4 \u2013 Reddit (English)\u2022 Bulalo \u2013 Ang Sarap (English)\u2022 Discover the original Batangas-style way to cook bulalo \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 kind\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":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/115978\/revisions"}],"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}]}}