Beef Bulalo isn’t something I cook all the time, but whenever I do, it’s always a big winner at home! Sinigang na baboy is our go-to soup but sometimes, you just crave that rich, beefy broth that only bulalo can give. It does take a bit of time—around 2 hours with a pressure cooker, or even longer if I let it simmer the old-school way. But honestly, that slow simmer? Totally worth it. You get this rich, beefy broth and super tender meat that just falls off the bone.
And the veggies? I don’t hold back. I throw in corn, potatoes, cabbage—sometimes even green beans if I have some. They soak up all that flavorful broth and make the whole thing extra hearty. It’s the kind of dish that makes a regular day feel a little extra special.
So if you’re craving something warm, comforting, and full of flavor, let me show you how I make my favorite version of bulalo. It’s simple, satisfying, and always a hit on the table!
Where Did Beef Bulalo Actually Come From?
Here in the Philippines, Batangas is the place most often associated with beef bulalo. This region is famous for its version of the dish, known for its rich, savory broth and tender meat. The tradition of slow-cooking beef bones to make a flavorful broth has deep roots in Batangas, where it’s enjoyed as a comforting meal for family gatherings and special occasions.
According to my quick research, bulalo actually came from the Tagalog word “bula” which is referred to as the bone marrow from the shanks.
Bulalo has become a beloved staple across the country, but it all started in this vibrant province, where the dish is truly cherished.
Why is Bulalo So Good?
Bulalo hits different and it’s all because of that slow simmer magic. The beef bones release all their rich flavors into the broth, turning it into something golden, savory and super satisfying. Yeah, it takes time but that’s the secret to getting meat that’s melt in your mouth tender and a broth that’s packed with flavor.
And let’s not forget the veggies. As they simmer they soak up all that goodness and bring their own sweet, earthy flavor to the mix. Corn, potatoes, cabbage. They turn every spoonful into something warm and comforting. Each bowl of bulalo feels like a warm hug after a long day. Simple, hearty and seriously delicious just how I like it.
Honestly I can’t help but drool a bit every time I scroll past a bulalo video online. The steam rising, that golden broth, the tender beef. It always makes me crave a big hot bowl right away.
Beef Bulalo Ingredients
Beef Shanks: Beef shanks are the main ingredient, giving bulalo its rich, meaty flavor. They become really tender and delicious when cooked slowly. Make sure to have the bone marrow in the shanks, as it adds extra depth to the broth.
Onion and Whole Black Pepper: The large onion and whole black pepper add extra flavor to the broth, making it more tasty and savory.
Fish Sauce: Fish sauce adds a bit of saltiness and depth, making the broth even more delicious.
Onion Leeks and Corn Cobs: Onion leeks and corn cobs give the broth a nice, sweet taste and a comforting aroma.
Potatoes and Cabbage: Potatoes and cabbage soak up the tasty broth, adding a hearty texture and a bit of sweetness.
Bok Choy: Bok choy leaves bring a fresh, crisp bite and a hint of green flavor to the dish.
Salt and Pepper: Salt and pepper are used to adjust the seasoning and bring out the best flavors in the bulalo.
How To Cook Bulalong Baka
Start the Cooking Process
In a large pot, add the beef shanks and 10 cups of water. Bring it to a boil over medium heat. Skim off any scum or impurities that rise to the surface to keep the broth clear.
Add Flavorings and Simmer
Once the scum is removed, add the quartered onion and whole black pepper. Lower the heat to a simmer, cover the pot, and cook for about 2 to 3 hours until the beef is tender and the bone marrow is soft. If using a pressure cooker, reduce the cooking time to 45-60 minutes.
Mix in Fish Sauce and Onion Leeks
When the beef is tender, stir in the fish sauce and onion leeks. Let it simmer for another 5 minutes so the flavors can blend together.
Cook the Corn and Potatoes
Next, add the corn pieces and quartered potatoes to the pot. Simmer for about 10-15 minutes, or until the potatoes are tender.
Add Cabbage and Bok Choy
Then, add the quartered cabbage and bok choy leaves. Simmer for another 2-3 minutes, just until the vegetables are tender but still crisp.
Final Touches
Taste the broth and adjust the seasoning with salt and pepper if needed.
Serve and Enjoy
Serve the bulalo hot with steamed rice, and enjoy a hearty, comforting meal!
Tips on Cooking The Best Beef Bulalo
Use Fresh Beef Shanks: For the best flavor and tenderness, choose fresh beef shanks with good bone marrow. The marrow adds richness to the broth, making it more flavorful and satisfying.
Skim the Scum: While the beef is boiling, make sure to skim off any scum that rises to the surface. This keeps the broth clear and ensures a clean, rich taste.
Slow Cook for Tenderness: Cooking the beef slowly over low heat is key to getting that melt-in-your-mouth texture. If using a pressure cooker, follow the recommended time to avoid overcooking the beef.
Season at the Right Time: Add seasoning like fish sauce and salt towards the end of cooking. This helps to avoid over-seasoning and lets you adjust the flavor as needed.
Frequently Asked Questions
Absolutely! Use a slow cooker to simmer the beef on low for 6-8 hours. This method helps develop a rich, deep flavor.
If the broth is too greasy, you can skim off the excess fat with a spoon or refrigerate the bulalo so the fat solidifies on top and can be easily removed.
While you can use store-bought beef broth, making your own adds a richer flavor. For best results, use homemade broth or combine it with store-bought for added convenience.
Reheat bulalo gently on the stovetop over low heat, stirring occasionally to ensure it warms evenly and retains its flavor.
Beef Bulalo
Ingredients
- 800 grams Beef Shanks
- 10 cups Water
- 1 piece Onion large(quartered)
- 1 tablespoon Black Pepper (whole)
- 2 tablespoons Fish Sauce
- 2 stalks Onion Leeks (cut into 2-inch pieces)
- 2 pcs Corn Cobs (cut into 2-3 pieces each)
- 2 pcs Potatoes medium(quartered)
- 1/2 head Cabbage (quartered)
- 2 bunch bok choy (separated into leaves)
- Salt and pepper to taste
Instructions
- In a large pot, add the beef shanks and 10 cups of water. Bring to a boil over medium heat. Skim off any scum or impurities that rise to the surface to keep the broth clear.
- Once the scum has been removed, add the quartered onion and whole black pepper. Lower the heat to a simmer, cover, and cook for about 2 to 3 hours, or until the beef is tender and the bone marrow is soft. If using a pressure cooker, reduce the cooking time to 45-60 minutes.
- When the beef is tender, add the fish sauce and onion leeks. Stir and simmer for another 5 minutes to allow the flavors to blend.
- Add the corn pieces and quartered potatoes to the pot. Simmer for about 10-15 minutes, or until the potatoes are tender.
- Add the quartered cabbage and bok choy leaves to the pot. Simmer for another 2-3 minutes, just until the vegetables are tender but still crisp.
- Taste the broth and adjust the seasoning with salt and pepper as needed.
- Serve hot with steamed rice, and enjoy your hearty Beef Bulalo!
