• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Connie Veneracion Cooks Modern Filipino

  • Devour Asia
  • Aging Like Wine
  • Flavors of Chicken
  • Search
  • Recipes
    • Salads
    • Superb Soups
    • Main Courses
      • Rice Bowl Meals
      • Mighty Meaty
      • Chicken, Duck & Turkey
      • Cooked With Vegetables
      • Fish & Seafood
      • Meatless
    • Rice & Grains
    • Noodles
    • Bread & Breakfast
    • Slow Cooker Recipes
    • Sweets & Desserts
  • Devour Asia
  • Aging Like Wine
  • About Us
  • Privacy
  • Search
  • Salads
  • Soups
  • Main Courses
    • Rice Bowl Meals
    • Chicken, Duck & Turkey
    • Mighty Meaty
    • Fish & Seafood
    • Cooked With Vegetables
    • Meatless
  • Sides
  • Breakfast
  • Noodles
  • Rice
  • Sweets
You are here: Home / Superb Soups / Bulalo Soup (Beef Shank, Bone Marrow and Vegetables)

Bulalo Soup (Beef Shank, Bone Marrow and Vegetables)

This bulalo recipe was originally published in December 19, 2003. I am updating it because during our recent visit to Mahogany meat market in Tagaytay City, as I watched the butcher chop the whole beef shank that I had chosen, I realized that the secret to prevent the bone marrow from falling and liquefying in the broth was so obvious, and I wondered why I didn’t think of it before.

Bulalo Soup (Beef Shank, Bone Marrow and Vegetables) | casaveneracion.com

Bulalo can mean any of three things: 1) the marrow in the bone of the beef shank; 2) the cut of the beef, i.e., bone-in beef shank; or 3) the soup itself which consists of the bone-in beef shank and vegetables. The soup is a simple dish to prepare, really; but the flavorful broth and the texture of the meat makes it a treat.

In classy restaurants, bulalo commands a high price. In the province of Batangas where selling beef and beef by-products is a major means of livelihood, roads are lined with restaurants and small eateries with bulalo as a specialty. In Makati City, there is a small eatery called Soseng’s–a sidewalk affair actually–where one finds yuppies and businessmen having a lunch of hot bulalo. Street parking is a common problem. There was one time when we had to park two streets away and wait for a vacant table for several minutes. That is how popular bulalo is among the Filipinos.

Bulalo (beef, bone marrow and vegetable soup)

Bulalo (beef, bone marrow and vegetable soup)
Course: Soup
Cuisine: Filipino
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 2 to 3
Author: Connie Veneracion

Ingredients

  • 1 kilogram bulalo (bone-in beef shank)
  • 1 whole onion
  • 1 whole garlic
  • 1 bay leaf
  • 6 to 8 peppercorns
  • patis (fish sauce)
  • 1/2 head of white cabbage
  • 250 grams potatoes

Instructions

  • Place the beef shanks in a large casserole. Cover with water. Set over high heat and bring to a boil, removing scum as it rises.
  • Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with patis. Lower the heat, cover and simmer for two hours (longer, for a more flavorful broth) or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.
  • Using a slotted spoon, carefully remove the beef shanks and transfer to a tureen or serving bowl. Strain the broth. Reheat to boiling point.
  • Peel the potatoes and cut into chunks. Core the cabbage and cut in half. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes.
  • Bulalo (beef, bone marrow and vegetable soup)
  • Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Chicken salpicao sprinkled with sliced scallions

Chicken Salpicao

Pork, mushrooms and green beans adobo in serving plate

Pork, Mushrooms and Green Beans Adobo

Tilapia escabeche (Filipino sweet sour fish)

Tilapia Escabeche

Pork Spring Rolls (Lumpiang Shanghai)

Lumpiang Shanghai

How to Cook Okra Guisado

Okra Guisado

Spicy pompano and green papaya soup

Pompano and Green Papaya Soup

05/05/2009 : See more in Superb Soups, Beef, Beef bone marrow (bulalo), Offal

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Salmon Head Soup With Asparagus and Basil Salmon Head Soup With Asparagus and Basil
Next Post: Oriental lima bean balls Lima bean balls »

Sidebar

RSS Devour Asia

  • Chicken Katsu Curry
  • Salmon Teriyaki
  • Vietnamese Pork and Pineapple Stir Fry (Muc Xao Khom)

RSS Aging Like Wine

  • Easy Tasty Risotto for Home Cooks
  • How to Choose and Use a Cocktail Muddler
  • Homemade Slow Cooker Corned Beef

RSS Flavors of Chicken

  • Chinese-inspired Lemon Orange Chicken
  • Asian Chicken Noodle Soup
  • Chicken and Beans Soup
  • About
  • Privacy
  • Contact
  • Search

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.