Beef Bulalo

On our most recent Tagaytay trip, we passed by so many bulalo restaurants that I knew just had to do a beef bulalo recipe for the site. It’s January and the place had perfect weather to enjoy a hot bowl of bone marrow soup. Bulalohan restaurants popped up every few meters, I wasn’t quite sure how so many restaurants can thrive next to each other serving the exact same dish.

Bulalo is one of the easiest Filipino recipes – but takes quite a while to perfect to get that rich broth that this dish is so known for. Use a large cast iron pot to slowly simmer the beef shanks, but the slow cooker really brings out a nice, cleaner flavor. Try to get the freshest meat possible with a good portion of bone marrow. Cook the beef shanks the night before for 4 to 5 hours using a slow cooker, cool, and refrigerate overnight. This will solidify all the unhealthy fats which will be skimmed off leaving a very rich broth and fall-off-the bones meat. But of course, leave the fats alone and it will taste so much better!  Simmer again right before lunch with the corn, then add the rest of the vegetables (green beans, cabbage or pechay) until cooked but still crunchy. Serve very, very hot with patis and calamansi on the side and a heaping plate of rice.

Beef Bulalo Recipe

Print Recipe
Serves: 4 Cooking Time: 5.5 hours


  • 1 kilo beef shank
  • 1 white onion quartered
  • 5 pieces garlic cloves
  • 1 tablespoon salt
  • 1 teaspoon whole peppercorns
  • 1.2 liters water
  • 1 corn on the cob, cut into thirds
  • ½ cabbage, quartered
  • 7 pieces Baguio beans
  • Patis, to taste
  • Calamansi



Using a slow cooker, place shanks, onion, garlic, salt and peppercorn and cover with water.


Set slow cooker to 4-5 hours of cooking time.


Skim every once in a while for scum floating to the surface.


Once meat is tender and separating freely from the bones, cool and refrigerate.


Skim off solidified fats from the surface.


In a deep pot, bring broth and meat to a simmer.


Add corn and simmer some more until cooked.


Add the rest of the vegetables until cooked but still crunchy.


Season with fish sauce.


Serve with fish sauce and calamansi on the side.


Serve hot.


Refrigerating and skimming off solidified fats is optional.

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